Cherry sponge cake

Name: Cherry sponge cake - Cristina F.
Ingredients: 4 eggs; 200 g sugar; 200 g flour; 150 ml water; 150 ml oil; 250 g pitted cherries; lemon zest; powdered sugar; salt

Dessert - Cherry sponge cake by Cristina F. - Recipia

Cherry Sponge Cake: A Quick and Tasty Dessert Preparation time: 15 minutes Baking time: 30 minutes Total: 45 minutes Servings: 8 The cherry sponge cake is a perfect choice for a quick and simple dessert that combines the fluffy texture of the sponge with the juicy sweetness of cherries. This dessert is loved by children and adults alike, and with a few tricks, you will achieve an exceptional result. Ingredients: - 4 fresh eggs - 200 g sugar - 200 g flour - 150 ml water - 150 ml oil (preferably sunflower or canola oil) - 250 g pitted cherries (you can use fresh or frozen cherries) - Zest of 1 lemon (for extra flavor) - Powdered sugar (for decoration) - A pinch of salt Instructions: 1. Preparing the ingredients: Start by separating the egg whites from the yolks. Make sure the eggs are at room temperature, as this will help achieve a fluffy texture for the sponge. 2. Beating the yolks: In a large bowl, add the yolks, water, oil, and a pinch of salt. Use an electric mixer to beat the mixture at medium speed for about 3-4 minutes until it becomes frothy and light in color. 3. Adding sugar and flour: Add the sugar and continue mixing until it completely dissolves. Then, fold in the flour and lemon zest. Use a spatula to gently mix, avoiding lumps. Gentle mixing is essential to keep the air in the batter. 4. Beating the egg whites: In another bowl, beat the egg whites at high speed until they form a foam. Gradually add a pinch of salt and continue beating until you achieve a firm meringue. This step will make the sponge even fluffier. 5. Combining the mixtures: Gradually add the beaten egg whites to the yolk mixture, using a spatula to gently incorporate them with an up-and-down motion. This will keep the air in the batter, giving it an airy texture. 6. Preparing the baking pan: Grease a rectangular baking pan (approximately 30x20 cm) with oil and dust it with flour, ensuring it is evenly coated. This will prevent the sponge from sticking. 7. Adding the cherries: Arrange a uniform layer of cherries on the bottom of the pan. If using frozen cherries, there is no need to thaw them beforehand; they will cook perfectly during baking. 8. Pouring the batter: Carefully pour the batter over the cherries, ensuring they are evenly covered. 9. Baking: Preheat the oven to 180°C and place the pan inside. Bake the sponge for 30 minutes, or until it turns golden and a toothpick inserted in the center comes out clean. 10. Cooling and serving: After baking, let the sponge cool in the pan for 10 minutes, then turn it out onto a serving platter. Dust powdered sugar on top for an attractive finish. Serving suggestion: You can serve the sponge with a scoop of vanilla ice cream or freshly whipped cream for a delicious contrast. It would also be a wonderful idea to drizzle some melted chocolate on top for an extra touch of decadence. Variations: Instead of cherries, you can also try other fruits like peaches, plums, or blueberries, depending on the season and preferences. You can also add a splash of vanilla extract or almond essence to diversify the flavors. This cherry sponge cake is not just a simple dessert but also a perfect way to turn seasonal fruits into something truly special. Enjoy every bite and savor the perfect combination of sweetness and freshness!

Cherry sponge cake

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