Marbled sponge cake with sour cherries

Name: Marbled sponge cake with sour cherries - Mona L.
Ingredients: 6 eggs 12 tablespoons of sugar 12 tablespoons of milk 300 g flour 1 teaspoon of baking powder vanilla essence 2 tablespoons of cocoa frozen cherries a pinch of salt 6 tables

Dessert - Marbled sponge cake with sour cherries by Mona L. - Recipia

The marbled cherry sponge cake is easy to make and doesn't require complicated techniques. The batter is simple, made with eggs, milk, and oil, and a few tablespoons set aside are mixed with cocoa for the marbled effect. The tart cherries balance the sweetness of the cake well. In the original recipe, I used a baking tray, and from the same mixture, I also made a loaf cake, as the batter needed to be taller initially. Quick Info Preparation time: not specified exactly; the batter is prepared quickly Baking time: about 30 minutes Total time: approximately 30 minutes of baking, plus cooling time Servings: the number depends on how the cake is cut Difficulty: easy Recipe type: fruit sponge cake, suitable for homemade dessert Ingredients 6 eggs 12 tablespoons of sugar 12 tablespoons of milk 300 g flour 1 packet of baking powder vanilla essence 2 tablespoons of cocoa pitted frozen cherries a pinch of salt 6 tablespoons of oil Instructions 1. If using frozen cherries, let them thaw beforehand. Remove the pits if necessary and drain any excess liquid. The cherries should be placed on the cake pitted, of course. 2. Separate the egg whites from the yolks. Place the egg whites in a large bowl and beat them with a pinch of salt until they double in volume and become frothy. 3. Gradually add the sugar, sprinkling it in while continuing to mix. Then incorporate the yolks one by one. 4. Pour in the oil, milk, and vanilla essence. Mix after each ingredient to keep the batter homogeneous. 5. Combine the flour with the baking powder and gradually add it to the mixture. Mix well until the batter is smooth and free of lumps. 6. Set aside about four tablespoons of the white mixture in a separate bowl. Add the two tablespoons of cocoa to it and mix until you obtain a brown batter. 7. Grease the baking tray with oil and dust it with flour. Pour the white mixture into the tray and spread it as evenly as possible. 8. Pour the cocoa mixture on top. Using a fork, make circular motions through the batter to spread the brown mixture and achieve the marbled look. 9. Distribute the cherries over the mixture. There's no need to incorporate them into the batter; they should rest on the surface before baking. 10. Place the tray in the preheated oven and bake the cake for about 30 minutes at medium heat. 11. Check if it's baked by doing the toothpick test. If the toothpick comes out clean, without wet batter, the cake can be removed from the oven. 12. Allow the sponge cake to cool before cutting. Portion it as desired, and if you like, dust it with sugar. Why I make this recipe often It's a simple cake with common ingredients and a short preparation time. There's no need to prepare a cream or syrup, and the cocoa part changes the look of a plain sponge cake without complicating the recipe. The cherries can also be used frozen, so the cake isn't strictly seasonal. The amount of batter is suitable for a baking tray. If you prefer a taller sponge cake, the same mixture can be divided and used, for example, for a tray and a loaf cake, just as I did. Tips Frozen cherries should be thawed and drained before being placed on the batter. If they have too much liquid, it can seep into the cake and prolong baking in those areas. Follow the toothpick test, as the approximate 30 minutes is just a guideline. The type of tray used and the oven's intensity can change the required time. It's important that the cherries are pitted before being placed on the cake. This applies to both frozen and fresh cherries. Let the cake cool before cutting. The sponge will be easier to portion than when it's still hot. Substitutions Cherries can be replaced with other fruits, fresh or frozen. The recipe source does not specify an exact quantity of cherries, so you can use the amount needed to cover the cake's surface without overloading it. If you don't have cherries or don't like them, you can use whatever fruits you have on hand. It's important that fruits with pits are pitted before use. Variations For a more visible marbled effect, distribute the cocoa mixture in several areas of the batter and swirl the fork through the batter in circular motions. There's no need to mix too much, as the brown part should remain visible. The recipe can be baked in the baking tray as originally prepared, or part of the mixture can be used for a loaf cake. In this case, the batter in the tray will be less tall, but it will bake in a suitable time for a flat cake. Serving ideas The sponge cake can be served plain after it has cooled, or dusted with sugar. It can be cut into squares, rectangles, or any shape you prefer. The tart flavor of the cherries is enough to balance the sweetness of the sponge, so there's no need for cream or topping for this version. Frequently asked questions Can I use frozen cherries straight from the freezer? It's better to let them thaw first and drain any excess liquid. The cherries should be placed on the cake pitted. How long does the marbled cherry sponge cake bake? The indicated time in the recipe is about 30 minutes at medium heat in a preheated oven. Check the cake with a toothpick before stopping the baking. How do I achieve the marbled pattern? Set aside four tablespoons of the white mixture, mix them with cocoa, and pour the brown mixture over the batter in the tray. Then swirl a fork through the batter in circular motions. Can I use another fruit instead of cherries? Yes. Cherries can be replaced with other fresh or frozen fruits. If using frozen fruits, it's recommended to thaw and drain them beforehand. Why should the cake be allowed to cool before cutting? The sponge is easier to portion after cooling and won't break as easily. Additionally, powdered sugar adheres better to a cold surface. Nutritional values The values are estimates, as the recipe does not specify the quantity of cherries or the exact number of servings. The calculation below is made for 12 pieces and does not include an exact amount of fruit. For one piece, the estimate is approximately: 270 kcal 35 g carbohydrates 7 g protein 11 g fat Values may vary based on egg size, type of milk, actual sugar amount per tablespoon, number of pieces, and amount of cherries used. Cherries add carbohydrates and a small amount of calories without significantly altering the estimate for a regular slice. Storage and reheating After cooling, keep the cake covered to prevent it from drying out. It can be consumed cold or at room temperature. The cherry sponge cake does not need reheating; if you prefer the sponge slightly warm, only heat the portion you plan to serve.

Marbled sponge cake with sour cherries

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