Slower Rice Sponge Cake 
 

• Baker’s tip: I’m using a cold oven baking method for this sponge cake, which is why I call it ‘slow rise sponge cake.’ Placing your cake batter in a cold oven and then turning it on allows the cake to have a very gradual and even rise, resulting in a beautifully level cake. This method also ensures that your cake is more stable and less likely to collapse after it’s baked, giving you a truly beautiful cake. So, for this recipe, do not turn on the oven until you’ve finished preparing the cake batter.”
   
• Adjust the oven rack to the lower rack of the oven do not preheat the oven yet.
   
• Line the bottom of one 23 cm (9-inch) springform and line your springform with parchment paper. Grease the sides of the pan with soft butter, lightly dust the sides of the springform with all-purpose flour, and tap out the excess flour. Set aside for now.
   
• In a medium bowl sift together 60 grams of all-purpose flour, 70 grams of potato starch, and 1 1/2 teaspoons baking powder To achieve the sponge cake you truly deserve, sift the flour mixture 4 times to ensure it's as aerated and light as possible.
   
• Bakers note; No matter if your eggs are at room temperature, place your eggs in tepid water (not hot) in the next step. This will help your eggs and sugar whip up better, ensuring that all the sugar dissolves, resulting in a better rise for your cake. Doing this should be your first step before starting anything else. It also provides more volume to your cake. 
   
• Place 4 large eggs ( in their shells) in a bowl of tepid, not hot, water for 5 minutes while you gather the other ingredients.
   
• Bakers Note; Use superfine sugar for the finest texture. (You can make it by processing white sugar in the food processor or blender for a few seconds)
   
• In the bowl of a stand mixer fitted with the whisk attachment, put 185 grams of superfine sugar, 200 grams eggs, and 1 teaspoon of vanilla bean paste.  Whip the egg mixture on low speed for 3 minutes, then mix on high speed for 8 minutes followed by 5 minutes on medium speed. When done, the mixture will be pale in color and slightly thickened. To test, stop the mixer and remove the whisk. Draw a figure eight with the batter dripping from the whisk. The batter should hold its shape just long enough for you to draw the '8. 
   
• Bakers Note; For maximum volume, use a balloon whisk to fold the flour into the batter instead of a silicone spatula, using a spatula can deflate the batter more.
   
• Remove the bowl from the mixer, Work quickly once the eggs are beaten so that they do not deflate. Sift the flour/potato starch mixture onto the egg foam in two additions, and fold in gently with a balloon whisk, (periodically shake out the batter that collects inside your balloon whisk) using gently but decisive folding strokes until the cake batter is well mixed but still fluffy.
   
•  Heat 30 grams whole milk or heavy cream in a small saucepan just until warm quickly pour the warm cream or milk gently around the edge of the bowl, and fold in with a balloon whisk. Before scraping the batter into the springform, reach to the bottom of the mixer bowl with a silicone spatula to make sure all the flour is integrated.

• Immediately pour into the prepared springform no need to smooth the top. Give your springform a really good spin on the table, what that does is it takes the batter up the side of the pan a little bit, just so that as it's baking, it already has an attachment to kind of move up the side of the pan. Don’t tap your springform on the kitchen counter to try to get things to level out.
   
• Place the springform on the lowest rack of the oven in a cold oven and turn your oven on to 160°C / 320°F using top/bottom heat, and bake the cake for 45 minutes. When placing the cake in a cold oven, it typically takes 40 to 45 minutes to bake. Keep in mind that baking times can vary due to differences in ovens. To ensure a perfectly baked cake, focus on the center of the cake. You’ll want the middle to rise and be fully set. Once you notice the center has risen, which usually occurs after about 40 minutes, carefully open the oven and gently touch the cake’s center to check for firmness. If it’s still slightly soft, extend the baking time by five more minutes, then recheck after 45 minutes in total. My cake was ready in 45 minutes, but because oven performance varies, yours may take more or less time. Keep a close eye on the middle of the cake for the best results.”
   
• Remove the cake from the oven and run a small metal spatula between the sides of the springform and the cake, pressing it against the springform pan, to ensure complete release of the cake's sides with the crumb intact. Immediately invert the warm sponge cake onto a wire rack, remove the parchment paper, and cool completely.
   
• The Height of the sponge cake is 6 cm / 2.36 inches. 
   
• As soon as the cake is cool, cut the sponge cake horizontally to create two-even layers, I use a cake leveler; I move the leveler back and forth like a saw; you´ll glide the leveler feet on your work surface to cut your cake.
   
• Keep the sponge cake covered in plastic wrap until you are ready to assemble your cake.

Lemon sugar Syrup
 

• In a saucepan, combine 40 grams of lemon juice (preferably organic) and 15 grams of white sugar. Warm this mixture over medium heat until all the sugar is dissolved, then remove it from the stove.
   
• Set aside until needed for the assembling of your cake.

Sour Cherries
 

• Bakers note; For the sour cherries, be sure to use frozen cherries instead of fresh, as they bring out much more flavor in this recipe. We'll also need the juice from the cherries for the whipped cream. Warming the frozen cherries serves two purposes: defrosting them quickly and infusing a bit of the lemon flavor from the zest and juice. When heating them, be gentle and avoid smashing the cherries; aim to keep them intact.
   
• For the sour cherries, start by placing 500 grams of frozen cherries into a saucepan. Add the lemon zest from one lemon and the juice from one lemon and 2 tablespoons white sugar. "Warm the cherries on medium heat for about 5 minutes. After 5 minutes, take a spoon and gently turn them to ensure all of them are equally defrosted. Warm it for 5 minutes more. It's important to note that you are not making a cherry jam; the goal is to make sure the cherries are no longer frozen when you add them to the cake." and to get a lovely cherry flavor juice for the whipped cream.
   
• "Take the warm cherries and pour them into a strainer or colander to remove the juice. Be gentle while doing this to avoid pressing on the cherries. The aim is to extract as much liquid as possible from the cherries without squeezing them." place both the cherry juice and cherries in the fridge to cool down. About 30 minutes.

Whipped Cream

"In a medium bowl, place 500 grams of cold heavy cream, 2 tablespoons of white sugar, and 2 teaspoons of vanilla bean paste. With your mixer set to low-medium speed, whip the mixture until it reaches a very soft and luscious consistency, being careful not to overmix."

Assemble
 

• Place your first vanilla cake layer on a cake stand or any suitable base that can fit in your fridge. A rotating cake stand is ideal, but a regular cake stand will work as well.
   
• Drizzle a few tablespoons of lemon sugar syrup over the cake layer to moisten it.
   
• Next, place half of the whipped cream on top of the moistened cake layer. Use an offset spatula to evenly spread the whipped cream into a smooth layer.
   
• Grab those chilled sour cherries from the fridge. Now, take all those beautiful cherries and divide them right on top of that fluffy whipped cream. Make sure you leave out the juice; we want only the cherries in there. Load 'em up, because this is where the lusciousness of the cake really kicks in!
   
• let's get that cold cherry juice from the fridge. Now, with that leftover whipped cream, remove 1-2 tablespoons from the whipped cream and set them aside; these will be used for the top of the cake. ( optional) With the remaining whipped cream, gradually add the sour cherries' juice to the whipped cream, just a bit at a time, until you hit that perfect consistency. Remember, you might not need all of it; we're aiming for creamy, whipped cream.
   
• Add all of the cherry whipped cream on top of the cherries, then use an offset spatula to spread it into an even layer. Take your second vanilla cake layer and place it on top, with either the top or bottom facing up. Press it slightly with your hands to ensure it adheres to the filling.
   
• "Place the remaining one or two tablespoons of whipped cream on top of the cake, spread it out to moisten the cake, and then cover the entire cake with plastic wrap. Now, place this cake in the fridge overnight for the best flavor in your cake."
   
• "The next day, remove the cake from the fridge, unwrap it, and whip 50 grams of unsweetened heavy cream. You can add a teaspoon of sugar if desired, but it's optional. Then, use the whipped cream to generously cover the top and sides of the cake. This provides the perfect surface for applying the coconut flakes."
   
• To apply coconut flakes to the cake, take a small handful of flakes and gently press them onto the whipped cream on the top and sides. Start at the center of the cake's top and work your way outwards. For the sides, you can either sprinkle the flakes or gently press them onto the cream. The amount you need will vary based on your preference, so add as much or as little as you like for the perfect coconut-covered finish.
   
• Enjoy immediately, or if you have any leftovers, you can refrigerate them. Be sure to cover the cake with plastic wrap. The cake should stay fresh for about three days, but this may vary depending on the expiration date of your whipped cream. Enjoy!