INGREDIENTS :
SPONGE CAKE
130g whole milk (½ cup 2 teaspoons)
130 g unsalted butter (½ cup 2 teaspoons)
120 g all-purpose flour (1 cup)
8 egg yolks
1 teaspoon of vanilla extract
8 egg whites
130g white sugar (⅔ cup)
VANILLA WHIPPED CREAM:
300 ml thick/heavy cream (1 ¼ cups)
75g white sugar (⅓ cup 2 tbsp)
½ teaspoon vanilla bean paste
ASSEMBLY :
350g whole cherries (12oz)
Lemon thyme, to decorate, optional

INSTRUCTIONS :
SPONGE CAKE
Preheat the oven to 140°C and line an 8 x 8 inch / 20 x 20 cm square cake tin
Combine milk and butter in a small saucepan over medium heat and heat until butter is melted and milk is steaming
Sift the flour into a large bowl and pour over the hot milk and butter, mix until combined
Add egg yolks and mix until smooth and well combined
In a large bowl, add the egg whites and whisk until frothy

Add the sugar and beat on medium-low until the meringue reaches soft to medium peaks
Add ⅓ of the meringue to the yolk mixture and mix until well combined
Add the reduced yolk mixture to the remaining meringue and gently use a whisk to fold the mixture until just combined
Transfer the dough to the lined pan and place it in a larger baking sheet filled with hot, but not boiling, water.
Bake for 75 minutes or until cake springs back when touched
Take out of the oven and let cool down

VANILLA WHIPPED CREAM:
Combine cream, sugar and vanilla bean paste in the bowl of a stand mixer
Whisk until stiff peaks form and set aside in the refrigerator until needed.

ASSEMBLY :
Reserve 8 whole cherries, then cut them in half and pit the rest
Cut the caramelized surface from the top of the cake
Using a sharp serrated knife, cut the cake in half horizontally, creating two layers
Spread a thin layer of whipped cream on one layer and arrange the cherries in tight rows on top of the cream
Spread on another layer of cream and cover with the second sheet of biscuit
Clean the edges and spread a thin layer of cream on top of the cake
Place in the refrigerator to set for at least 1 hour
Using a sharp knife, trim the edges of the cake and cut it into 8 equal slices
Fit a piping bag with a large French star tip and fill with the rest of the cream
Pipe dollops of cream onto the slices and garnish with thyme and a cherry