• Vanilla Sponge Cake

Using the ingredients stated above, refer to this link for the instructions for this cake https://youtu.be/Co_okRYv5jI

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1. Preheat oven at 150°C/300°F.

2. Separate the eggs in 2 large bowls.

3. In the yolk bowl, add sugar. Mix vigorously until creamy and pale.

4. Add in the oil, milk, vanilla and salt. Mix vigorously until well combined.

5. Sift in the flour in 3 batches. Whisk gently until combined, do not over mix. Set aside.

6. In the egg white bowl, add the cream of tartar. With an electric mixer, mix on low for few seconds until foamy. Add in the sugar in 3 batches. Continue mixing on high while adding the sugar until stiff peaks formed.

7. Fold the egg whites into the yolk batter in 3 batches. Fold in gently in a circular motion until the white disappear. Add another batch and continue folding in with the whisk. Towards the end, switch to a spatula to scrape the bowl to unsure even mixing.

8. Transfer batter into a 7-inch pan, greased and lined with parchment paper.

9. Use a chopstick or a skewer to go around the batter as shown to release trapped air bubbles.

10. Bake in preheated oven at 150°C/300°F for 50 min or until inserted skewer comes out clean.

11. Let the cake cool completely before slicing.

Slice cake into 3 sheets. Place the 6.5inch bowl upside down on one of the sheets, and trim the sides according to the diameter of the bowl. Use another smaller bowl as guide or the right size of cutter to trim about an inch margin from the first sheet. Use another smaller bowl or a cutter to trim another smaller diameter of the 2nd sheet. This is very much based on an estimation depending on your bowl. Set aside while we work on the next step.

• Whipping Cream Frosting

1. In a large bowl, add whipping cream and sugar. With an electric mixer, whip on low until soft peaks.

2. Transfer about half the cream into another bowl, refrigerate it while working on the next step. This cream is for covering the cake. For the remaining cream, whip on low until stiff but do not over whip. Transfer it into a piping bag, this cream is for the fillings. Set aside.

Refer to this link for a clearer picture: https://youtu.be/46gX1LFovcE

• Assemble the Cake (using a bowl)

1. I am using a 6.5inch diameter bowl with a nice dome shape.

2. Place cling film on the inside bottom of the bowl. Make sure there is no air bubble trapped underneath the cling film.

3. Place the 2nd smallest cut out cake sheet on the bottom. Brush with some liquor, I didn’t do this part but later when the cake is turned upside down.

4. Pipe a layer of the whipped cream. Then place the cherry halves. I placed it this other side as it will be turned the other way later. Add the chopped white chocolate. Pipe another thin layer of cream covering the chocolate.

5. Add the 2nd cake sheet. Repeat no. 2 to 4.

6. Add the 3rd cake sheet, covering the bottom of the bowl.

7. Cover the bowl with a cling film and refrigerate for 1 hour.

8. After 1 hour, gently remove the assembled cake from the bowl.

9. Cover the cake with a crumb coat using the whipped cream (using the cream for fillings). Refrigerate for 30 min or until the coat is hardened.

10. After 30 min, cover the cake with whipped cream (using the cream used to cover cake). Scrape using a dome cake scraper, (I used my diy version in the video). Refrigerate for at least 1 hour until the cream is really dried.

• Cherry Sauce

1. In a small pot, add the fresh cherries, sugar and lemon juice.

2. Cook it over a low heat. Stir occasionally so that the bottom does not burn.

3. Use a masher to mash the cherries to extract the juice.

4. Once sauce is thickened, remove from the heat.

5. Strain the sauce. Set aside for use later.

• Cherry White Chocolate Glaze

1. In a small cup, add gelatin and water. Let it rest for 5 minutes to bloom.

2. In a small pot, add white chocolate, cream, corn syrup. Melt the chocolate over a low heat. Heat the mixture for a few seconds just until the chocolate is melted. Once the chocolate is melted, remove the pot from the heat.

3. Add in the cherry sauce, mix until combined.

4. The color is a little dull, so I added 2 drops of red food coloring. This is optional.

5. Melt the gelatin in the microwave for few seconds. Add in the melted gelatin into the chocolate mixture, mix until well combined.

Remark: Gelatin is used here to set the glaze on the dome surface.

Substitute: agar-agar powder. If you’re using agar agar powder, you’ll need to bloom it over the heat until it’s dissolved. Then add into the chocolate mixture.

6. Let it rest until the temperature comes down to about 35°C-37°C.

Remark: if you don't have a thermometer, feel with your hand, the mixture is completely cool but in drizzle consistency. Do not over rest it, as the temperature goes down, the chocolate mixture will become thicker and thicker and harder to spread on the cake. You can always reheat the mixture again if you think it’s too thick and not drizzle consistency anymore. Then wait again until 35°C-37°C.

7. Pour the glaze over the cake. Let the glaze drip for about couple minutes. When it stop dripping, transfer to cake onto the cake plate.

• Décor

1. Tidy up the edges with chopped white chocolate.

2. Pipe some dollops on the cake top. Please each cherry half on the dollops. And one whole cherry right in the middle.