I know in Singapore it’s already Boxing Day today. Hope everyone had a fun time. Anyway it’s still Christmas here in Idaho. A tad boring for us since we have some travel restrictions and are still in the midst of settling down (so we’re kind of stuck in here at home).
This is my FIRST bake since I’ve arrived. I can no longer wait for my boxes. I have to start using the Kitchenaid that my hubby got for me as an early Christmas present. I just need to bake something………….
So I bought some disposable aluminium loaf-pan foil. Can’t imagine that I got so excited about it and was already wide awake at 5.30am.
Servings: 8 slices
- 150g Cake Flour (Sifted twice)
- 150g Unsalted Butter (Room Temperature)
- 100g Caster Sugar
- 3 Egg Yolks
- 1/8 tsp Baking Powder
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- 120g Frozen Dark Sweet Cherries
- French Meringue: 3 Egg Whites & 30g Caster Sugar
- Sift the flour and baking powder.
- Prepare 8″ x 3 3/4″ x 2 1/2″ Aluminium Loaf-Pan
- Preheat oven to 170°C/335°F
Method (with step-by-step photo)
- Cream the butter to incorporate air till pale yellow.
- Add sugar and salt, whisk till light and fluffy(mayo-like texture).
- Whisk in egg yolk one at a time.
- Mix in the vanilla extract.
- Prepare french meringue in a clean mixing bowl (To read up on how to whisked up meringue, click here).
- Fold in 1/3 meringue into butter mixture.
- Fold in the sifted flour & baking powder quickly till it just disappear into the butter mixture. DO NOT OVERMIX as you will end up with a tough & dense sponge.
- Fold in remaining meringue quickly.
- Mix in the frozen dark sweet cherries.
- Fill up the loaf-pan 3/4 full.
- Bake at 170°C/335°F for 60mins or when skewer comes out clean.
- Cool down before serving.
Oh and did I mention that I love baking in this winter because cakes and cookies can get so quickly cooled down just by opening a slight bit of the window. 🙂 A total natural cooler!!
Verdict: Strong hint of vanilla (which I totally love) and the tanginess of the dark cherries balances out the sweetness of the cake. As usual the body of the cake moist and tender.