Cherry sponge cake

Name: Cherry sponge cake - Marilena G.
Ingredients: 500 g cherries (pitted) 5 eggs 150 g sugar 250 g flour 10 tablespoons oil 1 packet baking powder 1 vanilla essence a pinch of salt powdered sugar (optional for dusting)

Dessert - Cherry sponge cake by Marilena G. - Recipia

The simple sponge cake seemed too basic for the seasonal cherries, so I used the same fluffy base and added the fruits directly into the pan. The cherries are placed on top of the batter, and after baking, the cake remains soft, airy, and slightly moist in the areas where the fruit juice seeps in. The recipe can also be made with other fruits, as long as they are well-drained beforehand. Quick Info Total time: not specified exactly; preparation is done before baking, and the baking time is 35-40 minutes Preparation time: unspecified Baking time: 35-40 minutes Servings: the number depends on the size of the pieces Difficulty: easy Recipe type: fruit sponge cake, suitable for homemade dessert Ingredients 500 g pitted cherries 5 eggs 150 g sugar 250 g flour 10 tablespoons oil 1 packet baking powder 1 vial or bottle of vanilla essence A pinch of salt Powdered sugar, optional, for decoration Weigh the cherries after washing and pitting them. It’s important to let them drain so that excess juice doesn’t weigh down the batter. Preparation method 1. Wash the cherries and remove the pits. Place them in a sieve and let them drain while you prepare the batter. 2. Separate the egg whites from the yolks. Be careful not to let any yolk get into the egg whites, as they need to be whipped into a foam. 3. Put the egg whites in a bowl and mix them well with the pinch of salt. When they start to become frothy, add half of the sugar and continue mixing for about 3 minutes. 4. Then add the remaining sugar. Keep mixing until the sugar dissolves, and the egg white foam is well combined. 5. In another bowl, beat the egg yolks until they double in volume. Pour them over the whipped egg whites and gently fold them in without losing too much air from the foam. 6. Add the vanilla essence and oil, then mix slowly until the ingredients are incorporated. 7. Sift the flour together with the baking powder. Gradually add them, in a rain-like fashion, over the egg mixture. Incorporate the flour with a spatula using gentle upward motions. Do not mix vigorously, as this can cause the batter to lose its volume. 8. Preheat the oven. Grease the baking pan with oil and dust it with flour, then pour the batter into the pan and level it gently. 9. Arrange the drained cherries evenly over the batter. There’s no need to incorporate them into the mixture. 10. Place the pan in the oven and bake the sponge cake at a moderate temperature for 35-40 minutes. 11. Do not open the oven door in the first 30 minutes. After this time, check the cake with a toothpick. If the toothpick comes out clean, turn off the oven. 12. Allow the sponge cake to cool in the oven with the door slightly ajar. 13. After cooling, slice the cake, and if desired, dust the pieces with powdered sugar. Why I make this recipe often I love it because it starts with a simple sponge cake, but the cherries change its texture and flavor without the need for cream or syrup. The preparation is straightforward, and the batter remains fluffy if the egg whites are whipped well and the flour is carefully incorporated. It’s also a flexible recipe. The cherries can be replaced with other fruits, as long as they are well-drained. It can be cut into small pieces for simple serving, with a little powdered sugar on top. Tips Cherries should be drained after pitting. If they are very juicy, this can add too much liquid to the batter around them. The egg whites are whipped before adding the sugar, which is added in two batches. Mix until the sugar is well dissolved in the foam. The yolks are beaten separately until they double in volume, then added to the egg whites. The flour and baking powder are sifted together. Incorporate them with a spatula, gently from bottom to top, not with a mixer. This step helps maintain the airy texture of the sponge cake. Do not open the oven in the first 30 minutes. The sponge cake needs to bake and stabilize before being checked. The toothpick test should be done in an area without cherries. If you insert the toothpick into a fruit, it’s normal for it to come out wet or colored. Substitutions Cherries can be replaced with other fruits, as mentioned in the basic recipe. Use prepared and drained fruits to avoid excess liquid in the batter. Vanilla essence can be omitted if you don’t have it on hand, but it is used in the original recipe for flavor. Powdered sugar is optional and is only added at the end, after the cake has cooled. Variations You can make the same sponge cake with other fruits, keeping the quantities for the batter. The fruits should also be placed on top of the mixture before placing the pan in the oven. Depending on the fruit used, it may require more careful draining. Very juicy fruits can release more liquid during baking, especially around the pieces. Serving ideas The sponge cake can be served plain after it has cooled, or dusted with powdered sugar. It is suitable for a snack, homemade dessert, or to be cut and placed on a platter. For a simple presentation, cut the cake after cooling so that the pieces retain their shape and do not break around the cherries. Frequently asked questions Why do I need to drain the cherries before adding them to the batter? Cherries release juice, and if they are very wet, they can add too much liquid to the batter around them. After washing and pitting, let them sit in a sieve until you prepare the mixture. Can I use frozen cherries? The recipe calls for fresh, washed, and pitted cherries. If you use frozen cherries, they should be thawed and well-drained before being placed on the batter to limit excess liquid. When can I open the oven? Do not open the oven in the first 30 minutes. After this time, you can check the sponge cake with a toothpick and turn off the oven if it is baked. How do I check if it’s done? Insert a toothpick into the batter in an area without cherries. If it comes out clean, the sponge cake is baked. If it has batter sticking to it, it needs more baking. Can I skip the powdered sugar? Yes. Powdered sugar is mentioned as optional and is only used for dusting the pieces after the cake has cooled. Nutritional values The values below are estimates and refer to the whole sponge cake, without the powdered sugar added at the end. The amount per serving depends on the number of pieces. For the entire recipe: approximately 3,300-3,500 kcal, 420-440 g carbohydrates, 130-140 g fats, and 55-65 g proteins. If the cake is cut into 10 pieces, one serving has approximately 330-350 kcal, 42-44 g carbohydrates, 13-14 g fats, and 6 g proteins. Estimates may vary depending on the size of the eggs, the exact amount of oil retained in the batter, and the weight of the cherries after pitting. Powdered sugar, if used, adds carbohydrates and calories depending on the amount sprinkled. Storage and reheating After cooling, keep the sponge cake covered to prevent it from drying out. The cherries keep it moist in the areas where they are placed, but the edges can become drier if the cake is left uncovered. It can be served at room temperature. Reheating is not necessary, and repeated heating can change the fluffy texture of the batter.

Cherry sponge cake

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