fbpx

Eggless White Forest Cake Recipe

Home » Eggless White Forest Cake Recipe

Eggless White Forest Cake Recipe

We all have heard of and probably had a black forest cake (of course, we have! It’s a classic childhood birthday cake). But how many of us have heard of a white forest cake?!

Yes, with changing times comes new flavors. The cake is a modern take on black forest cake with a twist of white chocolate.

So, what exactly do you get in a white forest cake?

It’s a celebration cake with a soft vanilla sponge, layered with delicious white chocolate mousse, and the classic cherry compote is used as a filling.

Taste and Texture Of The Cake

The sponge made for white forest cake is usually a white/vanilla chiffon sponge. However, we have made the eggless version of the cake. The sponge we have used has curd and buttermilk in the recipe. This gives the cake an extremely soft and light texture.

Coming to the icing used for the cake- it’s a simple yet elegant white chocolate mousse. First, a ganache is made using fresh cream and white chocolate. Then this ganache is folded into the soft, beaten, whipped cream. For someone who likes the sweetness of white chocolate, this icing is best suited for them.

And how can we forget about that tanginess from the cherry compote? Each layer has dollops of sour cherry compote added to compliment the sweetness of the icing.

Easy to Make Eggless White Forest Cake Recipe Video Tutorial

Why You’ll Love The Recipe

Apart from being unbelievably delicious, there are few reasons why you will fall in love with this cake.

  • Something New: Black Forest Cake has been in the market for so long, and we all know what it tastes like. Making a unique new flavor is always a plus point and makes everyone curious to taste it.
  • Soft Sponge: The recipe for the sponge is made numerous times to give you the best and most soft eggless sponge. Homemade bases are a bit heavy when compared to market cakes. this is because all bakeries use pre-mixes to make cake sponge which have multiple preservatives and chemicals to make them softer. As a baker, I try to make the cakes as soft as possible without using any preservatives.
  • Detailed Instructions: Right from getting the ingredients to the last bit of garnishing, the recipe has been written in extreme detail so that it is much easier for you all to make the cake. The video tutorial also helps to understand each step better.

Important Ingredients Used For The Recipe

Certain ingredients play a unique and major role in making the product what it is. Let’s briefly talk about those important ingredients used in this recipe.

  • Curd: the acidity from the curd basically reacts with a leavening agent like baking soda in the cake batter. This, in turn, helps to incorporate aeration into the batter, making the cake soft and fluffy.
  • Milk: Milk not only adds moisture to the batter but it also helps in adding flavor and some color to the baked cake.
  • Apple cider vinegar: – when using vinegar for any baking recipe, apple cider vinegar is recommended as it’s natural and less pungent than white vinegar. ACV, when added to milk, will make an instant buttermilk.
  • Buttermilk: It is used in many cake recipes, whether egg or eggless as buttermilk helps weaken the gluten strands in cakes just enough to make them soft and fluffy.
  • White chocolate: being a white forest cake, definitely white chocolate is the major ingredient used for its flavor! We have added white couverture chocolate in the icing for the flavor and used white compound chocolate for garnishes. However, if you are a big fan of white chocolate, you can also add some chocolate chips in between the layers.

How To Make Eggless White Forest Cake

  • Preparation: Gather all the ingredients required for the recipe. Preheat your oven to 180C  (OTG Mode: upper rod + lower rod + fan). Line an 8-inch round aluminum tin with oil and butter paper.
  • Sponge Batter: First, prepare buttermilk by mixing milk and vinegar. Now, cream butter and sugar in a bowl until pale and fluffy. Add curd and vanilla essence to this and mix. In a different bowl, sift dry ingredients i.e., flour, baking powder, baking soda, and salt. Alternatively, add dry ingredients and buttermilk to the creamed mixture. Combine to make a smooth batter.
  • Bake the Sponge: Once the batter is ready, pour it into the lined tin and bake it at 180C (OTG Mode: lower rod only) for 35-40 minutes or until the toothpick comes out clean when inserted in the center.
  • Chocolate Mousse: Beat non-dairy whipping cream until soft peaks are achieved. Separately, prepare white chocolate ganache by mixing melted white chocolate and warm cream. Fold slightly warm ganache into the whipped cream until the mousse is ready.
  • Chocolate Garnish: Place a piece of butter paper on the work surface to make chocolate strokes. Melt white chocolate and pour dollops of chocolate on the sheet. Using a paintbrush, give it a stroke to create the design. Refrigerate them to set.
  • Assembly: Cut the sponge into three equal layers. Prepare a simple soaking syrup by mixing 150ml of water with 1 tsp vanilla essence. Place the cake board on a turn table and put some mousse in the center. Place the first sponge layer on the board. Now soak it well with soaking syrup. Put some white chocolate mousse and spread it evenly using a palate knife. Now add dollops of cherry compote (150g). Place the second sponge layer and repeat the same above steps for layering. Finally, put the last sponge layer and secure the crumbs by crumb-coating the cake. Place the cake in the refrigerator for 30 minutes. Now, take out the cake and frost the cake with a final coat of the mousse.
  • Decoration: Transfer the leftover mousse in a piping bag fitted with 1M nozzle. Decorate the top edge by making roseate. Place piece of cherry from the compote in the center of each roseate. Place white chocolate shards prepared all around the side edge of the cake. Complete the look by adding some chocolate shaving on top.

Chef’s Tips For The Recipe

Batter Mixing

One of the crucial step is the folding of dry ingredients and buttermilk into the batter. If you overmix (or mix too vigorously) the batter will collapse, and the cake won’t be as airy as required. If it’s under mixed, then the batter will be left with flour pockets or lumps and cake would be dense. Mix the batter just enough to mix all ingredients.

Tip For White Chocolate

Working with white chocolate can be tricky as it can get burnt easily. Melt the chocolate in microwave with 15- 20 seconds blasts stirring the chocolate in between.

While making the mousse, you can also use white chocolate compound in place of couverture chocolate.

How To Store Eggless White Forest Cake

Store the assembled cake in the refrigerator in an airtight box for 3 days.

To store only cake sponge, cling-wrap it and refrigerate for 10 days or store in freezer for 1 month.

Chocolate mousse can be stored in an airtight box in refrigerator for 3-4 days.

Frequently Asked Questions about White Chocolate Cake

What is White Forest Cake made of?

As discussed in the beginning, white forest cake is made of soft vanilla sponge with white chocolate flavored icing and cherry filling.

What is the difference between Black and white forest cake?

While black forest cake has a chocolate sponge with simply whipped cream frosting and cherry filling, white forest cake has a vanilla(white) sponge with white chocolate flavored frosting and cherry filling.

Which cake is best, white or black forest?

This is something very subjective, as it will depend on your flavor preference. However, both cakes have light and fluffy sponges along with cherry filling.

What is white forest gateau?

It’s three layers of vanilla sponge sandwiched with white chocolate frosting and sour cherry compote. In short, it’s just another name for white forest cake.

What is the difference between vanilla and white cake?

The white cake uses only egg whites (primarily as meringue), which gives bright white color to the sponge. In comparison, vanilla sponge uses egg whites and yolks, giving it a more off-white color.

How to price the white forest cake?

The general rule we bakers follow to price any product is that first, you find out the cost of ingredients used in the recipe. Once you calculate that, you can multiply it by 3. This will give a close idea of the selling price of the product. Keeping in mind that this cake is made of white chocolate and is kind of unique, the price of it would be a bit higher than a regular black forest cake, making it a premium category cake.

How can we incorporate white chocolate other than the frosting?

To add more white chocolate in the cake, you can put chocolate chips/chunks in the layers while assembling. You can also drizzle some extra ganache in between the layers and on top.


Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Eggless White Forest Cake

White Forest Cake is a celebration cake made of soft vanilla sponge, layered with delicious white chocolate mousse and the classic cherry compote used as a filling.

  • Total Time: 70 to 85 minutes
  • Yield: 2 kg 1x

Ingredients

Scale

For Sponge: 

  • 275 g All-purpose flour
  • 1.5 g Baking soda           
  • 8 g Baking powder        
  • 1/8 tsp Salt                     
  • 200 g Castor sugar       
  • 5 ml Vanilla essence     
  • 115 g Unsalted butter   
  • 200 ml Milk                          
  • 12 ml Apple cider vinegar  
  • 30 g Curd

For Chocolate Mousse:

  • 400 g Non-dairy Whipping cream
  • 50 g White couverture chocolate 
  • 50 g Fresh cream                   

For Layering:

  • 300 g Cherry compote    

For Chocolate Garnish:

  •  200 -250 g White compound  

For Soaking Syrup:

  • 150 ml Water             
  • 1 tsp Vanilla essence    

Instructions

Let’s look at the steps on how to make the white forest cake!

Method for sponge:

  1. Preheat the oven at 180˚C (OTG Mode: upper rod + lower rod + fan). Line a 8-inch round tin with butter paper.
  2. In a bowl, mix, milk and apple cider vinegar. Stir and keep it aside.
  3. In a new bowl, cream butter and sugar together until pale and fluffy. Now add curd and vanilla essence. Mix this well.
  4.  Sift all dry ingredients i.e. flour, baking soda, baking powder, and salt in another bowl. Give it a mix.
  5. Add dry ingredients and buttermilk alternatively into the creamed butter-sugar mixture. Starting and ending with dry ingredients batch, combine everything well making sure no lumps are there in the batter.
  6. Pour the batter into the lined tin and bake in preheated oven at 180˚C (OTG Mode: lower rod only) for 35-40 minutes or until a toothpick inserted at the center comes out clean.

Method for Chocolate Mousse:

  1. In a bowl, whip non-dairy whipping cream till stiff peaks.
  2. Now, melt white chocolate and warm the fresh cream. Mix the two to form ganache.
  3. Start adding chocolate ganache (slight warm) to whipped cream and combine well.
  4.  Your mousse is ready for layering and final coating of the cake.

Method for Chocolate Garnish:

  1.   Chop the white compound chocolate and melt it using microwave or a double boiler.
  2.   Place a piece of butter paper on work surface.
  3.   Pour dollop of chocolate on the sheet and using a paint brush give it a stroke.
  4.   Repeat the process to make more such chocolate strokes.

  ASSEMBLY

  Since all our components are ready, let’s finally assemble this elegant cake.

  1. Cut the sponge in three equal layers.
  2. Prepare simple soaking syrup by mixing 150ml of water with 1tsp vanilla essence.
  3. Place the cake board on a turn table and put some mousse in the center.
  4. Place the first sponge layer on the board. Now soak it well with soaking syrup.
  5. Put some white chocolate mousse and spread it evenly using a palate knife. Now add dollops of cherry compote (150g).
  6. Place the second sponge layer and repeat the same above steps for layering.
  7. Finally, put the last sponge layer and secure the crumbs by crumb-coating the cake.
  8. Place the cake in the refrigerator for 30 minutes.
  9. Now, take out the cake and frost the cake with a final coat of mousse.
  10. Transfer the leftover mousse in a piping bag fitted with 1M nozzle.
  11.  Decorate the top edge by making roseate. Place piece of cherry from the compote in the center of each roseate.
  12. Place white chocolate shards prepared all around the side edge of the cake. Complete the look by adding some chocolate shaving on top.
  • Author: Chef Ayushi
  • Prep Time: 15 minutes
  • Assembly Time: 30 to 40 minutes
  • Cook Time: 35 to 40 minutes

2 thoughts on “Eggless White Forest Cake Recipe”

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

“I achieved 10% of my short-term manifestation before my target date”
Before this program I knew a little about manifestations, but as I discovered during the program, I had a lot of limiting beliefs that kept me from fully embracing and accepting myself as a manifestor.
During this program I became more aware of what manifestation is and how powerful I am. I become more aware of my guides, of my highest self and that I can pull the best of my highest self into my present. Since this program I no longer wrestle with trying to convince myself that what I desire will happen. I know that it has happened, it is done and it is mine, here and now. I achieved 10% of my short-term manifestation before my target date, my eyesight has improved and I no longer need glasses for distance vision, only for reading, I gave myself a make-over as part of my commitment to my renewal and I began to de-clutter my space.
Trevor Buikies
Entrepreneur
Durban, South Africa
“My professional and personal life has seen significant positive changes”
Joining “The Art of Manifesting” was a life-changing decision for me. This is now the third time going through the quest and focusing on different areas of manifestation.
Regan is a powerful guide and she walks the talk.
This 28-day journey was a blend of practical techniques and profound energetical activations. I learned to visualize my goals clearly, expand my possibilities, and overcome the limitations holding me back from living a life i desire. The quest’s unique approach to identity hacking helped me align my inner self with my aspirations, making the manifestation process more effective and authentic.
The biggest takeaway for me was the acceleration of manifestation by bending time and tapping into the highest frequencies. The techniques taught in the quest enabled me to see results much faster than I expected. My professional and personal life has seen significant positive changes, and goals that once seemed unattainable are now within reach.
I’m beyond grateful for the wisdom and tools I’ve gained from this quest and Regan. It’s not just about manifesting; it’s about transforming your entire lifestyle. I highly recommend “The Art of Manifesting” to anyone looking to turn their dreams into reality.
Till Infinity
D
Dijana Llugolli
Coach
Stockholm, Sweden
“This course and listening to Regan’s podcasts gave me the tools to acknowledge my blocks and mindsets around drinking”
I have so enjoyed this journey with Regan, I am a new person as a result of this quest. I now have new beliefs & mindsets that I keep working on daily, hourly. A kinder and more compassionate version of me has emerged over this journey, and I love her!
This quest has resulted in me finding the lost me, the me that has been hidden under the voices of doubt, fear or just lack of awareness that I get to run my life not the other voices in my head or family and people around me. When we wire ourselves to the future version of us, then we make different choices and we are already a different person!
Thank you Regan, thank you Mindvalley, thank you tribe!!!! ❤❤, I love you all and wish you a magical Christmas and hope our paths may cross one day at Mindvalley events.
Rachael Courtenay
Orthopedic Physical Therapist
Royal Tunbridge Wells, United Kingdom
“My family’s net income unexpectedly increased while I was taking the quest”
Before taking this Quest I believed that the prerequisites of success were hard work, long hours, timing and a degree of luck; “1% inspiration and 99% perspiration” was my mantra. Trying to achieve success with this mindset was exhausting, frustrating and unsustainable.

 

I then discovered The Art of Manifesting … and was blown away.

 

The foundational teaching of focusing on your inner world to achieve has been transformative in the way I live my life. I now know that cultivating the feeling of already being in possession of that which you want, accelerates the manifestation of what you desire.

 

My family’s net income unexpectedly increased while I was taking the quest, and have discovered a path to manifest greater abundance in the year to come. But perhaps the biggest shift I experienced during this quest now knowing that I am worthy and deserving of abundance. Regan, I am eternally grateful to you, thank you :-)
Rahim Kassam
Financial Risk Analyst
Toronto, Canada
“Now, my manifestation is showing up right before my eyes in ways I hadn’t even considered”
Before this program, I believed somewhat in manifestation but never knew how to do it, or if it was real, and the little bit I did know ended up being completely wrong! This Quest has not only taught me how to manifest and put me on the path to doing it the right way, but I was actually able to manifest what I had set at the beginning.
I never thought it would actually come true, but I committed myself to the process and gave it 100% every day. And now, my manifestation is showing up right before my eyes in ways I hadn’t even considered. It’s truly blowing my mind.
I had a financial goal for the end of the Quest, and different opportunities for selling my artwork started coming up, and the deals are coming out almost to the exact number I had set.
Not only that, but I have truly transformed into a better version of myself in these short weeks, more than I had in the last few years, that my spouse has even noticed.
I’m so excited for what’s to come next and so grateful for this program. Thank you.
Hannah McGuire Silva
Artist
Olney, United States
“I have written a 50,000-word book, that is now in design”
I joined Mindvalley on New Year’s 2023. I am excited to share how life has significantly changed in the first 90 days of the year. Beginning with the Silva Method, I envisioned and transformed a dysfunctional personal relationship, into a loving, caring separation, allowing me the peace and serenity to follow my path, and my partner to choose his. In February while on the Art of Manifesting Quest I listed my intent to have a book written by May 2023, and have a speaking engagement booked by December 2023.
I have written a 50,000-word book, that is now in design, and a journal for Women seeking a deeper connection with themselves, also in design. Both will be uploaded via KDP Amazon self-publishing by May 1st.
I have booked a speaking engagement for May with the intent of having published books with me for sale.
Most importantly – this morning I changed my profile from ‘Document writer’ to ‘Author.’
Gratitude abounds!!!
Sharr L
Author
Kelowna, Canada