Sour cherry sponge cake

Name: Sour cherry sponge cake
Ingredients: 300 g fresh sour cherries; 4 eggs; 1/8 teaspoon salt; 100 g sugar; 2 packets vanilla sugar; 30 ml oil; 100 g flour; 1 packet baking powder; 10 g flour for the sour cherries; 10 g powdered sugar (optional)

Dessert - Sour cherry sponge cake by Luana N. - Recipia

Sour cherry sponge cake is a lightly browned sponge, and the unexpected thing is that, although it was inspired by Miha, it has no chocolate. The crumb stays airy, with tart fruit on top; I make sure the cherries are well drained, because I prefer the batter not to get wet around them before it goes into the oven. Preparation: 20 minutes. Cooking: 20-25 minutes. Rest: 30 minutes. Total time: 70-75 minutes. Serves: 8. Approximately 200 kcal and 5 g of protein per serving.

Ingredients

300 g fresh sour cherries
4 eggs
1/8 teaspoon salt
100 g sugar
2 packets vanilla sugar
30 ml oil
100 g flour
1 packet baking powder
10 g flour for the sour cherries
10 g powdered sugar (optional)

Preparation

1. Wash the sour cherries, remove the pits and leave them to drain in a sieve. 2. Separate the 4 eggs. Beat the egg whites with 1/8 teaspoon of salt until stiff. 3. Add 100 g sugar and the 2 packets of vanilla sugar. Beat until you have a glossy meringue. 4. Mix the 4 egg yolks with 30 ml oil, then pour them over the meringue and gently fold them in. 5. Mix 100 g flour with the baking powder and fold it in with a spatula, from the bottom up. 6. Line a 24 cm round cake pan with baking paper and pour in the batter. Mix the sour cherries with 10 g flour and arrange them on top. 7. Bake in an oven preheated to 180°C for 20-25 minutes, until lightly browned on top. 8. Leave it to cool in the pan for about 30 minutes. Transfer it to a serving plate, cut into portions and, if you like, dust with powdered sugar.

Notes

Cut it once it has cooled and serve with a cup of black tea; the slices hold together better when the crumb is no longer warm. A 24 cm round pan makes a thin layer of sponge, while a much smaller pan makes it taller and may add a few minutes to the baking time. Choose firm sour cherries with no soft spots, and remove the pits carefully. If they are very juicy after washing, leave them in the sieve for longer and pat them dry before tossing them in flour. For a gluten-free version, replace the flour with the same weight of gluten-free cake mix; the eggs stay in the batter. The cake contains eggs and gluten. Covered, it keeps in the fridge for up to 3 days; leave it at room temperature for a little while before serving.