Happy Birthday ~ My Absolute FAVOURITE Cake!

Today is all about my childhood. The TASTE of my childhood. This morning I spoke with my Mom (after she and Poppy sang Happy Birthday to me) and told her I was making my favourite cake for my birthday today. A cake that I thought was lost to me when I gave gluten the boot. But thanks to my AH-MAZ-ING eBay seller, I not only located Cherry Baking Chips, but they arrived in time for me to bake the best cake on the planet.

cherry chips

After I levelled the cake to decorate, the kids and I sampled the pieces and I was instantly transported to my childhood. I’m in heaven! I also made cupcakes for work tomorrow because my lack of “cup cakery” has been, ummmmm, “Noted”!

cherry cake  13

Today was fabulous with a lovely breakfast with my sweetie, pottering in the kitchen, spending time with the dancing daughter and the six foot teenager, super cute giftie from my sister,

sugar 2

sugar1

a trip to Coles Nut and Fruit bar (again) with the dancing daughter (I TOLD you I was going to be in trouble!!!),

coles nuts

beautiful messages, cupcake stands,

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jewelry, a new bag, pretty flowers and a cards that brought tears to my eyes of emotion *AND* laughter, Mexican for dinner, and topped off with C-A-K-E!

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Childhood Cherry Chip Cake (yields a double layer 9 inch cake)
Recipe adapted from Taste and Tell
For the Cake
1 & ¾ cups gluten free flour
½ cup gluten free cornflour
½ tsp xanthan gum
1 Tbls baking powder
1/2 tsp salt
1 & ¼ cups skim milk
4 large egg whites
1 & ½ cups sugar or substitute like Natvia
8 Tbls margarine at room temperature
1 cup cherry baking chips

For the Fluffy Frosting (this makes enough to frost a 2 layer cake.)
4 egg whites, at room temperature
1 cup sugar
2/3 cup corn syrup
1 tsp cherry extract
Red food colouring

Preheat the oven to 180 or 160 fan foced. Spray 2 x 9-inch round cake pans with cooking spray.

Sift together the flours, xanthan, baking powder and salt.

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In another bowl, whisk together the milk and egg whites.

cherry cake  5
In the bowl of a stand mixer, beat the sugar and butter until very light and fluffy, at least 3 minutes. Add one third of the flour mixture, beating on medium speed. Beat in half of the egg-milk mixture, then half of the remaining dry ingredients. Beat until incorporated. Beat in the rest of the milk mixture, then add the remaining flour mixture. Beat the mixture for 2 minutes to make sure everything is incorporated and aerated.

cherry cake 1

Fold in the cherry chips, then divide the mixture between the two pans.

cherry cake  2
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Bake in the preheated oven until a toothpick inserted in the middle comes out clean. Transfer to a cooling rack and let cool for 5 minutes, then run a knife around the edge of the pan and release the cakes from the pans. Cool completely on the cooling racks.

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For the Frosting:
In a stand mixer, beat the egg whites until they form stiff peaks.
Meanwhile, heat the sugar and corn syrup over medium heat. Heat until it comes to a full boil, then remove from the heat.
Once the egg whites are stiff, slowly pour in the hot sugar mixture. Do not scrape the sides of the bowl, or you will have sugar crystals in the frosting. Add in the cherry extract and food colouring and beat the frosting until it forms a shiny, fluffy marshmallow frosting, 5-7 minutes.

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Frost the cake,

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sprinkle pink or red sugar sprinkles on top, sing Happy Birthday, and bite into childhood!

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cherry cake  final 2

cherry cake  final 3

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cherry cake  cu final

PS – my Mom never guessed what my favourite cake is…….she was hung up on my 2nd favourite which I’ll share with you another day

Happy Birthday ~ My Absolute FAVOURITE Cake!
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Recipe type: Cake!
Author:
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • For the Cake
  • 1 & ¾ cups gluten free flour
  • ½ cup gluten free cornflour
  • ½ tsp xanthan gum
  • 1 Tbls baking powder
  • ½ tsp salt
  • 1 & ¼ cups skim milk
  • 4 large egg whites
  • 1 & ½ cups sugar or substitute like Natvia
  • 8 Tbls margarine at room temperature
  • 1 cup cherry baking chips
  • For the Fluffy Frosting (this makes enough to frost a 2 layer cake.)
  • 4 egg whites, at room temperature
  • 1 cup sugar
  • ⅔ cup corn syrup
  • 1 tsp cherry extract
  • Red food colouring
Instructions
  1. Preheat the oven to 180 or 160 fan forced. Spray 2 x 9-inch round cake pans with cooking spray.
  2. Sift together the flours, xanthan, baking powder and salt. In another bowl, whisk together the milk and egg whites.
  3. In the bowl of a stand mixer, beat the sugar and butter until very light and fluffy, at least 3 minutes. Add one third of the flour mixture, beating on medium speed. Beat in half of the egg-milk mixture, then half of the remaining dry ingredients. Beat until incorporated. Beat in the rest of the milk mixture, then add the remaining flour mixture. Beat the mixture for 2 minutes to make sure everything is incorporated and aerated. Fold in the cherry chips, then divide the mixture between the two pans.
  4. Bake in the preheated oven until a toothpick inserted in the middle comes out clean. Transfer to a cooling rack and let cool for 5 minutes, then run a knife around the edge of the pan and release the cakes from the pans. Cool completely on the cooling racks.
  5. For the Frosting:
  6. In a stand mixer, beat the egg whites until they form stiff peaks.
  7. Meanwhile, heat the sugar and corn syrup over medium heat. Heat until it comes to a full boil, then remove from the heat.
  8. Once the egg whites are stiff, slowly pour in the hot sugar mixture. Do not scrape the sides of the bowl, or you will have sugar crystals in the frosting. Add in the cherry extract and food colouring and beat the frosting until it forms a shiny, fluffy marshmallow frosting, 5-7 minutes.
  9. Frost the cake, sprinkle pink or red sugar sprinkles on top, sing Happy Birthday, and bite into childhood!

 

Comments

  1. Lady Di says:

    Beautiful cake…Beautiful photos…Beautiful Daughter and Best Friend!!!
    LOVE LOVE LOVE , MOM and JOHN DADDY XOXOXO

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