Sheet-pan sour cherry sponge cake

Name: Sheet-pan sour cherry sponge cake
Ingredients: 500 g sour cherries; 7 eggs; 300 g sugar; 1 packet vanilla sugar; 4 tablespoons boiling water; 4 tablespoons oil; 300 g flour; 10 g baking powder; 1 tablespoon flour for the sour cherries

Dessert - Sheet-pan sour cherry sponge cake by Atena J. - Recipia

Four tablespoons of boiling water go into the beaten egg whites, and this sheet-pan sour cherry sponge cake rises into a fluffy base with the fruit spread over the top. The crumb stays airy, while the sour cherries give it a tart flavor, in a tray bake made with eggs, flour and sugar. I choose ripe but firm sour cherries so they hold up when I remove the pits. Prep: 20 minutes. Cook: 35-40 minutes. Total time: 55-60 minutes. Servings: 12. Approximately 300 kcal and 7 g protein per serving.

Ingredients

500 g sour cherries
7 eggs
300 g sugar
1 packet vanilla sugar
4 tablespoons boiling water
4 tablespoons oil
300 g flour
10 g baking powder
1 tablespoon flour for the sour cherries

Preparation

1. Wash the sour cherries, remove the pits and leave them to drain in a colander. 2. Separate the eggs. Beat the egg whites until foamy, then gradually add the sugar, vanilla sugar and 4 tablespoons of boiling water. Keep beating until the sugar dissolves and the meringue is firm and glossy. 3. Fold in the egg yolks and 4 tablespoons of oil. Mix the flour with the baking powder, then fold it in with a spatula, using a bottom-to-top motion. 4. Line a 25 × 35 cm baking pan with parchment paper and pour in the batter. If you like, toss the sour cherries in the tablespoon of flour set aside for them, then arrange them on top. Bake at 180°C for 35-40 minutes, until a toothpick comes out clean.

Notes

For a gluten-free version, use 300 g of gluten-free cake mix; the eggs stay the same, and the regular version contains gluten. Frozen sour cherries need to be thawed and drained, and very juicy ones should be left to drain longer; I forgot to toss mine in flour. Take the cake out of the oven well before mealtime, let it cool and keep it covered in the fridge for up to 3 days. With black tea, the base is reminiscent of a plain loaf cake, only with the sour cherries on top.