Whisk the egg yolks , vanilla extract and sugar until pale yellow.
Stir in canola oil and milk.
Add the sifted cake flour and baking powder to the yolk mixture and mix well
For the meringue,
Beat the egg whites until foamy using a hand mixer
Gradually add sugar and corn starch. Beat the whites until stiff peaks are formed.
In three intervals add the meringue to the yolks and fold until uniform without deflating.
Divide and spread the batter evenly in two sheet baking pans lined with parchment.
Bake in preheated oven at 180 degrees Celsius for 12 minutes.
Flip the baked and peel of the parchment.Trim the uneven edges and cut each sheet into four equal rectangles
Prepare the White chocolate cream : Whip the cream and sugar until semi stiff consistency.
Add melted white chocolate and whisk until you attain firm peaks.
Seperate one third of the cream for frosting and to the remaining two third add the chopped cherries and mix.
Place a strip cut sheet cake horizontally and spread the white chocolate cream over it and roll.
Place another strip towards the end of first strip, spread the cream evenly and roll.
Repeat the process until all the layers are done.
Wrap it with a cling film and refrigerate for an hour.
Add few drops of red gel food colour to the cream set seperately and mix well.
Frost the chilled cake with the coloured cream. Even the sides and top with an offset spatula.
With a small offset spatula make lines giving upward strokes.
Pipe few rossettes using the 1m star nozzle.
Place the glaced cherries and leaves over the rossettes
Additionally you can pipe few dots over the rim and base to preference.
Slice and enjoy.
