Cherry sponge cake

Name: Cherry sponge cake - Profira E.
Ingredients: 3 eggs; a pinch of salt; 150 g sugar; 150 g white flour type 00; 1/2 packet baking powder; 6 tablespoons sunflower oil; 200 g cherries; powdered sugar (optional)

Dessert - Cherry sponge cake by Profira E. - Recipia

The cherry sponge cake is a simple dessert, perfect for the season when fresh fruits are available. The batter comes together quickly with just a few ingredients, and the cherries add a pleasant flavor and a tender texture. It's important to remove the pits before starting and to gently fold in the flour with a spatula to keep the batter airy. It can be dusted with powdered sugar after cooling, but it is also delicious on its own. Quick Info Preparation time: the exact time is not specified in the original recipe; the batter is prepared quickly Baking time: 20-25 minutes Total time: preparation time plus 20-25 minutes of baking and slight cooling Servings: the number depends on the size and shape of the pan; the sponge can be cut into about 8 slices Difficulty: easy Recipe type: homemade fruit cake, suitable for cherry season Ingredients 3 eggs A pinch of salt 150 g sugar 150 g all-purpose flour type 00 ½ packet baking powder 6 tablespoons sunflower oil 200 g cherries, weighed after removing the pits Powdered sugar, optional Instructions 1. Prepare the cherries Wash the cherries, remove the stems, and pit them. Set them aside until the batter is ready. If they are very juicy, you can let them drain for a few minutes without pressing them. 2. Beat the eggs Place the whole eggs in a bowl and add a pinch of salt. Beat at high speed until the eggs lighten slightly in color. 3. Add the sugar Add the sugar over the eggs and continue beating at high speed. The mixture should become frothy and lighter in color. 4. Incorporate the oil Add the sunflower oil and mix briefly until combined. 5. Add the flour Mix the flour with the baking powder. Gradually add the mixture over the egg composition and gently fold it in with a spatula. Do not use the mixer at this stage to avoid losing the air incorporated in the eggs. 6. Prepare the pan Line the pan with parchment paper. Alternatively, grease the pan with butter and sprinkle with flour. Pour in the mixture and level it gently. 7. Add the cherries Place the cherries evenly on the surface of the batter. As the sponge bakes, the fruit will partially sink into the batter. 8. Bake the cake Place the pan in a preheated oven at 175 degrees Celsius. Bake for 20-25 minutes. 9. Let the sponge cool After removing it from the oven, let the sponge cool in the pan until slightly cooled. To prevent the sponge from collapsing, you can leave it in a warm place. A helpful tip is to place it in the turned-off oven with the door open for about 5 minutes. 10. Serve Once cooled, dust the cake with powdered sugar if desired. Cut it into slices and serve. Why I make this recipe often It’s an easy sponge to prepare, with no long list of ingredients and no complicated steps. The batter comes together quickly, and the cherries can be prepared while the oven is heating. I also love it because it can be served plain, without cream or other additions. In fruit season, it’s a practical option for a homemade dessert. The texture largely depends on how the dry ingredients are incorporated. If the flour is gently mixed with a spatula, the sponge remains fluffy and does not become dense. Tips The eggs are beaten together with the salt before adding the sugar. After the sugar, it needs to be beaten at high speed until the mixture gains volume and becomes frothy. The flour with the baking powder should be folded in with a spatula, not beaten vigorously. This is one of the important steps for the final texture. The cherries must be pitted before being placed over the batter. This way, the cake can be sliced and served more easily. Respect the temperature of 175 degrees Celsius and check the cake after 20 minutes. Depending on the oven, it may need a few extra minutes, but the indicated time in the recipe is 20-25 minutes. Do not immediately remove the sponge from the pan. Let it cool slightly, especially if the cake is still very soft. Substitutions Cherries can be replaced with sour cherries. The result will be just as flavorful, but the taste will be more tart. It is not recommended to substitute the flour or change the main quantities if you want to keep the proportions of the recipe. The powdered sugar at the end is optional and can be omitted. Variations The amount of cherries can be increased according to preference. The more fruit you use, the more present they will be in each slice. You can distribute the cherries evenly on the surface or group them in areas richer in fruit. In both cases, they are placed directly on top of the poured batter. For a seasonal fruit variation, the same recipe can be made with sour cherries, as mentioned in the original recipe. Serving ideas The sponge can be served plain after cooling, or dusted with powdered sugar. It is suitable as a homemade dessert or as a simple cake for coffee and tea. For cleaner slicing, wait until the cake has cooled slightly before cutting it. If it is cut while very warm, the slices may be more fragile due to the fruit. Frequently Asked Questions 1. Can I use cherries with pits? No. The pits must be removed before use. Additionally, pitted cherries distribute more easily over the batter, and the cake is easier to serve. 2. Why is the flour incorporated with a spatula? The flour is added at the end, after the eggs and sugar have been well beaten. Gentle mixing helps retain the air in the mixture and contributes to achieving a fluffy sponge. 3. Can I use sour cherries instead of regular cherries? Yes. The sponge can also be made with sour cherries. They will change the flavor, adding a more tart note, but the method and quantities mentioned in the recipe remain the same. 4. What can I do to prevent the sponge from collapsing? After baking, leave the pan in a warm place. You can even keep it in the turned-off oven with the door open for about 5 minutes. It is recommended not to move the sponge immediately to a cold place. 5. Is it necessary to dust the cake with sugar? No. Powdered sugar is optional. The sponge can be sliced and served plain. Nutritional values The values below are estimates and are calculated for approximately 8 slices, without the powdered sugar added at the end. They may vary depending on the size of the eggs, the exact amount of cherries, and the size of the slices. Per slice: Calories: approximately 275-285 kcal Protein: approximately 4-5 g Carbohydrates: approximately 50-53 g Fats: approximately 11-13 g Most of the carbohydrates come from sugar and flour, while the fats mainly come from oil and eggs. The powdered sugar, if used, will slightly increase the caloric value. Storage and reheating Store the sponge in the pan or in a covered container after it has cooled. Because it contains fruit, it is best consumed within a reasonable time and not left uncovered to avoid drying out. There is no need to reheat it. It can be served at room temperature. If you want to enjoy it warm, heat only the portion served for a short time, without letting the cake dry out. The original recipe does not specify a storage duration, so it is preferable to check the texture and aroma before serving after it has been kept.

Cherry sponge cake

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