Black Forest Cake

Yield 1 x 10-inch round

Ingredients:
6 eggs
1 C icing sugar
3/4 C flour
3 T cocoa
2 T cornflour
1 t baking powder
1 t vanila
pinch of salt

Method
1. Preheat oven to 180 degrees. Grease and line cake tin with baking paper.
2. Sift flours, baking powder and icing sugar at least 3 times.
3. Beat eggs on high speed until very thick (stiff ripples in bowl) and increased in volume (at least 5 minutes). Beat in vanilla.
4. Gently sift in dry ingredients and combine.
5. Pour mixture into cake tin.
6. Bake for 30-40 minutes or until skewer inserted comes out clean.
7. Allow to cool in tin for 10 minutes before removing to wire rack to cool completely.

Filling:
600mL thickened cream
1/4 C icing sugar
1 C maraschino cherries (or canned cherries), juices reserved
2 T lime juice
2 T sugar

Method
1. To make the syrup, combined sugar, lime and cherry juice in a small saucepan and simmer until thick. Remove from heat.
2. Put aside some cherries for garnish and chop remaining cherries.
3. Beat cream and icing sugar until whipped.
4. Assemble cake by brushing bottom layer with syrup followed by a layer of whipped cream and chopped cherries. Repeat on remaining layers.
5. Dress cake with remaining cream and garnish.