Cherry and chocolate sponge cake

Name: Cherry and chocolate sponge cake - Monalisa E.
Ingredients: 6 eggs; 12 tablespoons sugar; 12 tablespoons milk; 6 tablespoons oil; 300 g flour; 1 teaspoon baking powder; lemon zest; 1 pinch of salt; cherries; 50 g chocolate

Dessert - Cherry and chocolate sponge cake by Monalisa E. - Recipia

The cherry and chocolate sponge cake is a simple dessert, perfect for those days when you crave something homemade without complicated preparation. The batter is made from common ingredients, and the cherries are placed directly on top of the mixture before baking. The chocolate can be mixed into the entire batter or, as mentioned in the recipe, the mixture can be divided into two, with chocolate added only to one part. In the end, the cake can be dusted with powdered sugar or glazed. Quick Info Preparation time: not specified in the original recipe Baking time: until it passes the toothpick test; the exact duration is not specified Total time: cannot be determined without the mentioned preparation and baking times Servings: not specified; the cake can be portioned according to desired size Difficulty: easy Recipe type: fruit sponge cake, suitable alongside coffee Ingredients 6 eggs 12 tablespoons of sugar 12 tablespoons of milk 6 tablespoons of oil 300 g of flour 1 teaspoon of baking powder Grated zest of one lemon 1 pinch of salt Cherries, washed and pitted 50 g of chocolate For decoration, as presented, chocolate and cherry sauce can be used. The quantities for the glaze and sauce are not mentioned, so they can be added to taste. Preparation method 1. Prepare the cherries and the pan Wash the cherries, remove the pits, and set them aside until the batter is ready. Prepare the pan by greasing it and lining it with parchment paper. 2. Separate the eggs Place the egg whites in a large bowl and the yolks in another container. It is important to beat the egg whites separately as they provide volume to the batter. 3. Whip the egg whites Add a pinch of salt to the egg whites and beat until they double in volume. Gradually add the sugar while continuing to whip until you achieve a glossy meringue. 4. Incorporate the yolks Add the yolks one at a time, mixing well after each addition. Do not add them all at once to maintain the consistency of the egg whites. 5. Add the liquid ingredients Pour in the oil and milk, then mix. At this stage, work carefully to avoid losing too much air from the egg whites. 6. Add the flour and flavors Mix the flour with the baking powder and add it to the batter along with the grated lemon zest. Incorporate everything with a wooden spoon until the batter is homogeneous. Do not overmix after adding the flour. It is enough that the ingredients are well combined and no dry flour remains. 7. Add the chocolate The chocolate can be grated or finely chopped with a knife. Mix it into the batter. In the version mentioned at the end of the recipe, the batter was divided into two, with chocolate added only to one part. This way, you can achieve a cake with two flavor zones, one plain and one with chocolate. 8. Pour the batter into the pan Pour the batter into the prepared pan and level it gently. Place the cherries on top, distributing them as evenly as possible. 9. Gently press the cherries Using a fork, lightly press the cherries into the batter. There is no need to push them down too deeply; it is enough for them to be partially submerged. 10. Bake the sponge cake Place the pan in the preheated oven and bake until it passes the toothpick test. Insert the toothpick in an area without cherries. If it comes out clean, the sponge cake is baked. The original recipe does not specify the oven temperature or the exact baking duration, so the toothpick test remains the main reference. 11. Let the cake cool After baking, let the sponge cake cool in the pan. Only after it has cooled can you dust it with powdered sugar or decorate it. 12. Decorate, if desired Instead of powdered sugar, the sponge cake can be glazed with chocolate and cherry sauce, as presented in the version. For a simpler look, it can also be served without additional decoration. Why I make this recipe often It is an easy cake to prepare, with a light sponge and fruits that are usually in season. The cherries are placed directly on the batter, eliminating the need for separate preparation, and the chocolate can be used throughout the sponge or just in one part. Another advantage is that the dessert can be left plain, with a little powdered sugar, or finished with chocolate and cherry sauce. It pairs well with coffee and is easy to portion after cooling. Tips and variations Tips Cherries must be washed and pitted before being added to the batter. Removing the pits is important not only for serving but also so the fruits can be easily pressed into the mixture. The egg whites should be whipped until they double in volume, and the sugar should be added gradually. The final meringue should be glossy. Once you add the flour, mix only until homogeneous. Use a wooden spoon, as indicated in the original recipe. When checking for doneness, insert the toothpick into a part of the batter without cherries, not directly into a cherry. The fruit's juice may make the toothpick wet even if the sponge is baked. Let the sponge cake cool in the pan before dusting or glazing it. If it is still hot, the decoration may melt or spread unevenly. Substitutions The recipe does not provide specific substitutions for the main ingredients. To achieve a result as close to the original as possible, keep the quantities of eggs, milk, oil, and flour. The chocolate can be grated or chopped. Both options are provided in the recipe and can be used depending on the desired texture in the sponge. Variations You can add chocolate throughout the batter, as in the basic version, or divide the batter in two and add chocolate to only one part. For decoration, the sponge can be dusted with powdered sugar. In the presented version, it was glazed with chocolate and cherry sauce, but the quantities of these additions are not mentioned. If you want a two-colored appearance, pour the two batters into the pan side by side or alternately. The recipe mentions dividing the batter but does not specify a particular combining technique, so it is sufficient to keep the two parts distinct. Serving ideas Serve the sponge cake after it has completely cooled, cut into squares or slices. The plain version can be dusted with powdered sugar. For a richer dessert, use the chocolate glaze and cherry sauce mentioned in the recipe. It pairs well with coffee but can also be served as a homemade dessert after a regular meal. Frequently asked questions Can I use cherries with pits? No. The cherries must be washed and pitted before being placed over the batter. This way, they can be easily pressed down with a fork, and the cake can be sliced without issues. Is the chocolate added to the entire batter? Yes, this is the basic version of the recipe. Grated or chopped chocolate is mixed into the batter. In the personal variation mentioned, the batter was divided in two, and chocolate was added only to one part. When are the cherries added? The cherries are added after the batter has been poured into the greased and lined pan. They are placed on top and lightly pressed down with a fork. How do I check if the sponge cake is baked? Use the toothpick test. Insert the toothpick into a part of the sponge without cherries. If it comes out clean, the cake is ready. Can I decorate the cake with powdered sugar? Yes. After it has cooled in the pan, the sponge can be dusted with powdered sugar. Alternatively, it can be glazed with chocolate and cherry sauce, as presented. Nutritional values The values below are estimates and do not include a specific amount of cherries, as this is not mentioned in the recipe. They also do not include any quantities of chocolate or sauce used for decoration. For the entire cake, prepared with the 50 g of chocolate from the ingredient list, the estimate is approximately 3,300-3,600 kcal, 500-550 g of carbohydrates, 80-95 g of protein, and 125-140 g of fat. If the cake is divided into 10 servings, one slice would have approximately 330-360 kcal, 50-55 g of carbohydrates, 8-10 g of protein, and 13-14 g of fat. The values may vary depending on the size of the eggs, type of chocolate, amount of cherries, and decoration used. Storage and reheating Keep the sponge cake covered at room temperature if it will be consumed shortly. For longer storage, you can keep it in the refrigerator, especially if it is covered with chocolate or served with cherry sauce. Before serving, let the slices come to room temperature. The recipe does not mention reheating, and the sponge is usually consumed cold or at room temperature, without the need for this step.

Cherry and chocolate sponge cake

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