Sponge cake with cherries and strawberries

Name: Sponge cake with cherries and strawberries - Nadia O.
Ingredients: 6 eggs (5 would have been enough; or a larger tray would have worked) 6 tablespoons of sugar 6 tablespoons of flour 1 teaspoon of baking powder 1 tablespoon of oil 2 packets of vanilla sugar grated zest of one lemon cherries; strawberries (works even better with sour cherries or apricots)

Dessert - Sponge cake with cherries and strawberries by Nadia O. - Recipia

The cherry and strawberry sponge cake is perfect for days when you have seasonal fruits and want a simple dessert without cream or complicated decorations. The batter is prepared quickly: egg whites are whipped, the ingredients are incorporated, and then the fruits are placed on top before baking. The cherries and strawberries give the sponge a fresh taste, and the recipe can easily be adapted with sour cherries or apricots. Quick Info Total time: not specified in the original recipe Preparation time: not specified; the mixture is prepared quickly Baking time: until the sponge passes the toothpick test Servings: number not specified and depends on the chosen slice Difficulty: easy Recipe type: seasonal dessert, baked in a cake pan Ingredients 6 eggs 6 tablespoons of sugar 6 tablespoons of flour 1 teaspoon of baking powder 1 tablespoon of oil 2 packets of vanilla sugar Grated zest of 1 lemon Pitted cherries Strawberries For serving: powdered sugar In the recipe used, 6 eggs were sufficient, but 5 eggs would be enough for a slightly smaller mixture. The same amount of batter can also be used in a larger pan. The quantity of cherries and strawberries is up to you, depending on how fruit-loaded you want the sponge to be. Preparation method 1. Prepare the fruits Wash the cherries, remove the pits, and let them drain. Wash the strawberries, hull them, and slice them if they are large. It’s best if the fruits are not too wet when you add them to the batter. 2. Separate the eggs Place the egg whites in a large bowl and the yolks in another container. The egg whites need to be whipped until you achieve stiff peaks. 3. Beat the egg whites with sugar When the egg whites are whipped to stiff peaks, add the sugar and vanilla sugar. Continue mixing until the sugar dissolves, and the mixture becomes firm and smooth. 4. Incorporate the yolks and oil Add the yolks to the egg white mixture and gently fold them in. Then add the oil and grated lemon zest. There’s no need to mix vigorously, as you want to keep the egg whites as aerated as possible. 5. Add the flour and baking powder Incorporate the flour and baking powder at the end. Gently mix with a spoon until the flour is no longer visible. This is the step where the mixture can be overworked if mixed too energetically, so it’s enough to work slowly and minimally. 6. Pour the batter into the pan Pour the mixture into a cake pan lined with parchment paper. Gently level the batter, then add the pitted cherries and strawberries, distributing them evenly across the surface. 7. Bake the sponge cake Place the pan in the oven and bake the sponge until it passes the toothpick test. Insert the toothpick into the batter area, not directly into a fruit, as the fruits can release moisture and make the test harder to interpret. 8. Let it cool After baking, let the cake cool. Once it’s cool, dust it with powdered sugar and slice it. It’s served plain, alongside coffee. Why I make this recipe often I love it because it has a simple composition and uses fruits that are easily found in season. It doesn’t require cream, syrup, or complicated decorations, and the batter is made from a few basic ingredients. The cherries and strawberries can be replaced without changing the preparation method, making the recipe practical when you have other fruits on hand. It’s also a suitable sponge for a cake pan, but the note about the eggs is worth remembering: if you use 5 eggs, the batter quantity will be smaller, and if you keep the 6 eggs, a larger pan may be a better choice. Tips Cherries should be thoroughly pitted before being placed on the mixture. A forgotten pit can be unpleasant when serving, especially in a soft dessert. Drain the fruits after washing. There’s no need to dry them perfectly, but excess water can make the surface of the sponge too moist. Mix the flour and baking powder with a spoon, and don’t insist after the ingredients have combined. The batter relies on the egg white foam for its airy texture. The toothpick test should be done in the area of the batter between the fruits. If the toothpick goes into a cherry or a strawberry, the moisture from the fruit won’t indicate whether the batter is baked. Let the sponge cool before dusting and slicing. When it’s hot, it can break more easily. Substitutions Cherries can be replaced with sour cherries. These will give the cake a more tart flavor, but the method remains the same. Strawberries and cherries can be replaced with apricots, as mentioned in the recipe. Cut the apricots into suitable pieces before placing them on the batter. If you don’t have vanilla sugar, the original recipe uses two packets, so it shouldn’t be omitted, keeping in mind that the vanilla flavor will be less pronounced. No other substitution amount is indicated in the base recipe. Variations You can make the sponge with only cherries, only strawberries, or a combination of sour cherries and apricots. The important thing is to have the fruits cleaned and prepared before starting the batter. For a less loaded result, use fewer fruits and leave portions of batter visible. If you prefer a fruit-heavy cake, you can distribute them all over the surface without mixing them into the batter. The number of eggs can be reduced to 5 if you want less batter. In this case, a smaller pan than the one used for the 6-egg version is also suitable. However, the original recipe states that 6 eggs would work better in a larger pan. Serving ideas Dust the sponge with sugar and serve it once it has cooled. It pairs well with a cup of coffee and can be cut into simple slices without any additional toppings. Frequently asked questions Can frozen cherries be used? The recipe is presented with fresh, pitted cherries. If you use frozen fruits, it’s important to drain them well after thawing, as excess water can make the batter too moist. The exact quantity of fruit is not specified in the base recipe. Can I use only strawberries? Yes. The recipe can also be made with only strawberries, but the fruits must be washed, hulled, and allowed to drain before being placed on the mixture. Why is the flour added at the end? Flour and baking powder are incorporated at the end to retain as much air as possible from whipping the egg whites. Mix gently with a spoon, without overworking the mixture. How do I check if the sponge is baked? Insert a toothpick into the batter area, between the fruits. If it comes out without traces of raw mixture, the sponge is baked. The fruits can leave moisture on the toothpick, so avoid testing directly in a cherry or a strawberry. Can I bake the mixture in a larger pan? Yes. The recipe mentions that a larger pan would work for the 6 eggs used. If you choose a larger pan, the sponge will be less tall. The exact baking time is not specified, so checking with a toothpick remains the main reference. Nutritional values The values are estimated and cannot be calculated exactly, as the quantity of cherries, strawberries, powdered sugar, and number of servings is not specified. For orientation, if the sponge is divided into 10 slices, one slice may have approximately: 160-190 kcal 5-6 g protein 25-30 g carbohydrates 4-6 g fat The estimate includes eggs, sugar, flour, oil, and vanilla sugar. The fruits and powdered sugar added at the end may slightly increase the values, depending on the amount used. These figures are indicative, not exact nutritional values. Storage and reheating Keep the sponge covered to prevent it from drying out. Since it contains fresh fruits, it’s best consumed within a short time and kept cool if not served the same day. The sponge does not need reheating. It is served cold or at room temperature. Reheating may further soften the fruits and does not benefit this dessert.

Sponge cake with cherries and strawberries

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