Baked Cherry Swirl Cheesecake
★★★★★ 4.7 (78)
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Sponge Cake
Frosting
Method
Sponge Cake
- Preheat oven to 180°C/160°C (fan-forced). Grease two x 20cm diameter round cake pans. Line bases and sides with baking paper, extending paper 3cm above pan edges
- Place 4 of the eggs in a large bowl of an electric mixer. Using the whisk attachment, beat for 5-6 minutes on high speed, until very thick and pale. Add half the sugar, 1 tbsp at a time, beating between each addition. Beat in half the vanilla
- Sift half of each of the flours, twice onto a sheet of baking paper then sift again over egg mixture. Add 1 tbsp boiling water. Gently fold to combine. Do not stir. Divide evenly among prepared pans
- Bake for 20-22 minutes, or until golden brown and sponge slightly shrinks away from pan sides. Immediately turn out onto a wire rack lined with greased baking paper. Allow to cool
- Repeat Steps 2, 3 and 4 with remaining ingredients to make two more sponge cakes, making four cakes in total
Frosting
- To make frosting, place chocolate in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove. Cool for 10 minutes
- Beat butter in a large bowl of an electric mixer until pale and creamy. Add chocolate and beat until combined. Beat in milk. Gradually add cocoa and sugar, beating until smooth
- To assemble, place one sponge cake onto a serving plate. Spread with ⅓ cup of the frosting. Using a 9cm round cutter, cut out the centre from two of the remaining sponge cakes. Sandwich together, with ⅓ cup of the frosting and place on top of sponge cake on plate. Fill hole with M&M’s.
- Spread ⅓ cup of frosting over top of cake and invert remaining sponge cake on top to enclose M&M’s. Spread remaining frosting over top and sides
- Coarsely chop ⅓ cup of M&M’s and press onto frosting around the base of cake. Scatter 1-2 tbsp over the top of cake. Refrigerate until required
Tips & Hints:
- Sponge cake is best served on day of being made
- Use fresh eggs at room temperature
- Don’t skip on the sifting process! This incorporates air which is essential for a good rise
- For the best results, gently sift the sugar and flour onto the egg mixture when making the batter to preserve as much air as possible
- Ensure the baking paper is greased, this will prevent it from sticking, when turning out the sponge
- Use any candy or popcorn to fill cake.
- Sponge cake cut-outs can be frozen and enjoyed at a later stage or simply top with whipped cream, jam and fresh berries
Sponge Cake
- Preheat oven to 180°C/160°C (fan-forced). Grease two x 20cm diameter round cake pans. Line bases and sides with baking paper, extending paper 3cm above pan edges
- Place 4 of the eggs in a large bowl of an electric mixer. Using the whisk attachment, beat for 5-6 minutes on high speed, until very thick and pale. Add half the sugar, 1 tbsp at a time, beating between each addition. Beat in half the vanilla
- Sift half of each of the flours, twice onto a sheet of baking paper then sift again over egg mixture. Add 1 tbsp boiling water. Gently fold to combine. Do not stir. Divide evenly among prepared pans
- Bake for 20-22 minutes, or until golden brown and sponge slightly shrinks away from pan sides. Immediately turn out onto a wire rack lined with greased baking paper. Allow to cool
- Repeat Steps 2, 3 and 4 with remaining ingredients to make two more sponge cakes, making four cakes in total
Frosting
- To make frosting, place chocolate in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove. Cool for 10 minutes
- Beat butter in a large bowl of an electric mixer until pale and creamy. Add chocolate and beat until combined. Beat in milk. Gradually add cocoa and sugar, beating until smooth
- To assemble, place one sponge cake onto a serving plate. Spread with ⅓ cup of the frosting. Using a 9cm round cutter, cut out the centre from two of the remaining sponge cakes. Sandwich together, with ⅓ cup of the frosting and place on top of sponge cake on plate. Fill hole with M&M’s.
- Spread ⅓ cup of frosting over top of cake and invert remaining sponge cake on top to enclose M&M’s. Spread remaining frosting over top and sides
- Coarsely chop ⅓ cup of M&M’s and press onto frosting around the base of cake. Scatter 1-2 tbsp over the top of cake. Refrigerate until required
Tips & Hints:
- Sponge cake is best served on day of being made
- Use fresh eggs at room temperature
- Don’t skip on the sifting process! This incorporates air which is essential for a good rise
- For the best results, gently sift the sugar and flour onto the egg mixture when making the batter to preserve as much air as possible
- Ensure the baking paper is greased, this will prevent it from sticking, when turning out the sponge
- Use any candy or popcorn to fill cake.
- Sponge cake cut-outs can be frozen and enjoyed at a later stage or simply top with whipped cream, jam and fresh berries
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Karen
Celebration Surprise Inside Cake - I love this!! My mother always made my and my two brothers birthday cakes from scratch -- every year. I am now 66 years old and one of my most memorable cakes she made is this one. It is just too much fun when you cut into it.
+ 19 star only ratings in addition to the reviews above
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