🎂 Step 1: Bake the Sponge Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

2. In a bowl, whisk flour, baking powder, and salt.

3. In another bowl, beat eggs and sugar until thick and pale (about 5 minutes).

4. Add vanilla and mix briefly.

5. Fold in dry ingredients gently. Then stir in melted butter and milk.

6. Divide between pans and bake for 20–25 minutes, or until golden and springy.

7. Let cool completely before filling.

🍥 Step 2: Make the Meringue Trees

1. Beat egg whites and cream of tartar until frothy.

2. Gradually add sugar, a tablespoon at a time, beating until stiff peaks form.

3. Add a few drops of green food coloring, if desired.

4. Transfer to a piping bag fitted with a star or round tip.

5. Pipe cone-shaped trees in various sizes onto a parchment-lined baking sheet.

6. Decorate with sprinkles or edible stars.

7. Bake at 200°F (95°C) for 1½–2 hours, or until crisp. Turn off oven and let dry for 1 more hour.

🧁 Step 3: Whip the Filling

1. In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.

2. Optional: swirl in fruit filling or use it as a layer between sponge and cream.

🎄 Step 4: Assemble the Cake

1. Place one cake layer on a serving plate.

2. Spread with fruit jam (if using), then a thick layer of whipped cream.

3. Top with the second cake layer. Smooth out the sides with more whipped cream if desired.

4. Arrange meringue trees on top. Vary heights for a realistic forest look.

5. Dust with powdered sugar “snow.” Add rosemary sprigs and cranberries for forest texture.

6. Finish with edible glitter or silver dragees.