Blueberry and sour cherry sponge cake

Name: Blueberry and sour cherry sponge cake
Ingredients: 7 egg whites; 8 egg yolks; 2 pinches of salt; 300 g sugar; 1/2 lemon (juice); 90 ml boiling water; 90 ml oil; 1 lemon (zest); 1 teaspoon vanilla extract; 180 g flour; 350 g sour cherries for baking (drained); 200 g frozen blueberries

Dessert - Blueberry and sour cherry sponge cake by Liana H. - Recipia

The blueberry and sour cherry sponge cake stays fairly low and airy, with the fruit tucked into the sponge. The egg whites are beaten to stiff peaks, and the batter is baked without a raising agent. I beat the whites with a spiral whisk and eat it cold, with tea. Prep: 20 minutes. Cook: 25-30 minutes. Rest: 30 minutes. Total time: 75-80 minutes. Serves: 15. About 240 kcal and 5 g protein per serving.

Ingredients

7 egg whites
8 egg yolks
2 pinches of salt
300 g sugar
1/2 lemon (juice)
90 ml boiling water
90 ml oil
1 lemon (zest)
1 teaspoon vanilla extract
180 g flour
350 g sour cherries for baking (drained)
200 g frozen blueberries

Preparation

1. Separate 8 eggs; use 7 egg whites and all 8 yolks. Mix the yolks with a pinch of salt and 2 tablespoons of the 300 g sugar, then set aside. 2. Beat the 7 egg whites with the second pinch of salt. Add the juice of half a lemon, then the remaining sugar, 2 tablespoons at a time, until you have stiff peaks. 3. Pour 45 ml boiling water into the beaten whites and mix gently with a whisk. Fold in 45 ml oil, then repeat with the other 45 ml water and 45 ml oil. 4. Mix the yolks with the lemon zest and vanilla. Gently fold them into the beaten whites. 5. Gradually add the flour, 2 tablespoons at a time, mixing gently with a whisk. The batter should stay airy. 6. Drain the sour cherries well. Line a 38 × 25 cm pan with baking paper and add three quarters of the batter. Sprinkle over the sour cherries and frozen blueberries, then cover them with the rest of the batter. 7. Bake at 180°C for 25-30 minutes, until a toothpick comes out clean. Turn off the oven and leave the cake to cool inside for about 30 minutes, then cut it once cold.

Notes

Covered, it keeps in the fridge for up to 3 days; cold, it’s a little like a fruit cake, only with a lighter sponge. For a gluten-free version, you can replace the 180 g flour with 180 g gluten-free flour blend for cakes; the sponge may be more crumbly. Contains eggs and gluten. Serve cold, with black tea. Jarred sour cherries need to be drained well, since any syrup left softens the batter around the fruit. Frozen blueberries go in straight from the freezer, without thawing; if you rinse them, pat them thoroughly dry. A 38 × 25 cm pan keeps the sponge low; if you double the quantities, divide the batter between two pans, not one deeper pan.