The usually high calorie and fat content has been significantly reduced by leaving out the egg yolks and whisking up a delicate, creamy vanilla mousse for the filling and topping.
ingredients
serves 12
1/4 cup cocoa
5/8 cup All purpose flour
3/4 superfine sugar
8 egg whites, medium
1 level teaspoon cream of tartar
1 1/2 teaspoons vanilla extract
2 tablespoons cold water
1 level teaspoon gelatine
2 level teaspoons soft dark brown sugar
1 level tablespoon cornstarch
Finely grated rind of 1/2 lemon and 1 teaspoon juice
15 ounce tinned stoned black cherries in unsweetened juice, drained and juice reserved
1/2 cup heavy cream
1/2 cup evaporated milk, well chilled
Fresh cherries for decoration
method
OVEN: Preheat to 180°C (350°F)
1. Line the bases of two nonstick sponge cake pans, 8 1/2 inch diameter, with nonstick baking paper. Sift the cocoa, flour and 5/8 cup of the superfine sugar into a large bowl.
2. Beat the egg whites with an electric or rotary hand whisk until they will hold soft peaks. While whisking.; add the cream of tartar, the remaining superfine sugar and 1 teaspoon of the vanilla extract.
3. Fold the cocoa mixture gently into the egg whites, a third at a time, using a spatula. Divide the mixture between the two sponge cake pans and spread evenly.
4. Bake the sponges in the heated oven for about 20 minutes, or until they are risen and springy to the touch when lightly pressed at the centre. Leave to cool, then run a spatula round the edge of each sponge and turn out onto a wire rack. Remove the baking paper.
5. Pour the water into a small basin, sprinkle the gelatine evenly over the water and leave for 5 minutes for the gelatine to swell.
6. Blend the brown sugar, cornstarch and lemon rind in a saucepan with the reserved juice from the cherries. Bring to the boil, stirring continuously. Reduce the heat and simmer for 1 minute, still stirring, until the sauce becomes thick and clear. Remove from the heat.
7. Check the cherries to make sure there are no stones in them, then stir into the sauce and leave to cool.
8. Stand the bowl of gelatine in a saucepan of hot water until the gelatine dissolves. Leave to cool. Whisk the cream and remaining vanilla extract until the cream forms soft peaks. Whisk the evaporated milk and lemon juice until the mixture becomes very thick, then whisk in the cooled gelatine. Gently fold in the whipped cream.
9. Put one sponge onto a serving plate, top side down. Spread with the cherry filling and then cover with half the whipped cream. Place the other sponge on it, top side up. Pipe rosettes of the remaining cream on top of the cake and decorate with fresh cherries. Refrigerate until 30 minutes before serving time.
