Yummylicious Experiments

(A)
225g all-purpose flour, sifted
1 tbsp baking powder
1 tsp salt
65g sugar

(B)
1/2 cup vegetable or canola oil
6 egg yolks
3/4 cup water
1 tbsp Earl Grey Tea leaves

(C)
6 egg whites
1/2 tsp cream of tartar
95g sugar

1. Preheat oven to 175 degree celsius.
2. Combine (A) in a bowl. Stir well to blend.
3. Add (B). Beat with an electric mixer until smooth.
4. Beat (C) until moist peaks formed. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed.
5. Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently but thoroughly.
6. Pour batter into ungreased 10" tube pan.
7. Bake for 60 mins or til a toothpick inserted in the center comes out clean.
8. Invert cake and cool completely in pan. When cool, loosen the edges and shake pan to remove cake.

1. Put all ingredients except melted butter in bowl.
2. Beat in high speed until ribbon stage
3. Add in melted butter & mix thoroughly.
4. Bake at 190 degree celcius for 20 min, with 8" tray.
5. Allow cake to cool before decorating.
   
   

1. Slice cake into 2 or 3.
2. Spread whipped cream on layer 1, add pitted cherries to cream.
3. Top with layer 2 and spread with cream and cherries.
4. Top with later 3 and spread cream to cover the entire cake.
5. Decorate with chocolate shavings and halved pitted cherries.