Ingredients:
- 375g cake flour
- 350g granulated sugar
- 15g baking powder
- 3g salt
- 225g unsalted butter, room temperature and cubed
- 150g egg whites, room temperature
- 60ml maraschino cherry juice
- 180ml whole milk
- 5ml almond extract
- 5ml vanilla extract
- 150g maraschino cherries, drained and patted dry
- 340g unsalted butter, slightly softened (for frosting)
- 500g powdered sugar, sifted
- 30ml maraschino cherry juice (for frosting)
- 30ml heavy cream
- 1 pinch salt
Instructions:
- Drain your cherries thoroughly and pat them dry with paper towels. Pulse them in a food processor until they are the size of small chocolate chips. Toss the bits in a tablespoon of cake flour to prevent them from sinking during the bake.
- In a stand mixer fitted with the paddle attachment, whisk together the cake flour, granulated sugar, baking powder, and salt. Add the cubed butter one piece at a time on low speed until the mixture resembles coarse sand and no large butter chunks remain.