The first time I tried this cherry cake, I didn't know what to expect, but I was surprised at how simple it was to make. I followed the recipe step by step, and it turned out to be a fluffy cake with cocoa and cherries, exactly the kind of quick dessert that doesn't require complicated techniques. It takes a little time to separate the eggs and whip the egg whites, but the rest of the steps are straightforward. The flour, eggs, and cherries really do all the work, with no exotic ingredients. It's a classic dessert, perfect for any day.
Quick Info
Total time: about 50-60 minutes
Preparation time: 20-25 minutes
Baking time: 20-30 minutes
Servings: 10-12 slices, depending on how thick you cut them
Difficulty: easy to medium
Recipe type: homemade cherry cake, suitable for dessert or snack
Ingredients
7 eggs
7 tablespoons of flour
6 tablespoons of sugar
2 tablespoons of cocoa
3 tablespoons of lemon juice
Vanilla extract
1 packet of baking powder
1 cup of pitted cherries
Powdered sugar (for dusting on top)
Butter or margarine (for greasing the pan)
Parchment paper (for lining)
Instructions
1. Prepare the ingredients and the oven.
Remove the pits from the cherries and let them drain for a bit. Preheat the oven to medium temperature. I usually turn on the oven right from the start so it's ready when I finish the batter.
2. Separate the eggs.
Crack the 7 eggs, separating the egg whites from the yolks. Place the yolks in a large bowl. Put the egg whites in a separate, clean bowl.
3. Mix the yolks with sugar.
Add 6 tablespoons of sugar to the yolks. Mix well with a spoon until the sugar dissolves and it becomes a lighter cream.
4. Add the remaining ingredients to the yolks.
Add the flour, baking powder, vanilla extract (a few drops, to taste), and 3 tablespoons of lemon juice to the yolks. Mix everything until you have a smooth batter, with no lumps remaining.
5. Whip the egg whites.
Beat the egg whites well with a mixer or a whisk until you get stiff peaks. If you carefully turn the bowl upside down, it shouldn't spill. It's important that the utensils are clean, otherwise, the egg whites won't whip properly.
6. Combine the mixtures.
Gently fold the yolk mixture into the egg whites, stirring slowly from the bottom up so as not to deflate the foam. Do not mix vigorously.
7. Prepare the cake pan.
Line a loaf pan with parchment paper after greasing it well with butter or margarine. Pour half of the batter into the pan.
8. Add cocoa to the other half.
Mix the remaining batter with 2 tablespoons of cocoa. Blend well, then pour the cocoa mixture over the first layer in the pan. You can drizzle it in or simply pour it on top for a marbled effect (there's no need to mix it afterward).
9. Add the cherries.
Sprinkle the drained cherries over the batter in the pan. Leave them as they are, as they will release some juice during baking.
10. Bake the cake.
Place the pan in the preheated oven. At medium heat, it takes about 20-30 minutes. You can do the toothpick test: insert a toothpick in the center, and if it comes out clean, the cake is done.
11. Finish and serve.
Remove the cake from the oven and let it cool for a few minutes in the pan. Transfer it to a plate, remove the parchment paper, dust powdered sugar on top, and let it cool completely before slicing.
Why I make this recipe often
I love it because the ingredients are simple and I almost always have them at home. It's quick to make, doesn't require complicated procedures, and the cake stays fluffy even the next day. It's versatile: it works with any seasonal fruit or even plain, without any additions. You can also make it in advance if you need a dessert for a larger group.
Tips and Variations
Tips
- If the cherries are too juicy, let them drain for a few minutes so they don't release too much water into the batter.
- Do not open the oven in the first 20 minutes, as it may cause the cake to deflate.
- For a more airy texture, be careful not to overmix the batter after adding the egg whites.
Substitutions
- You can use cherries, plums, or even berries if you don't have cherries.
- Instead of butter, margarine can also be used to grease the pan.
- Vanilla extract can be omitted or replaced with almond extract.
Variations
- If you want more cocoa, you can increase the amount to 3 tablespoons for the darker part.
- You can add chopped nuts over the batter before baking.
- It can also be made without fruit for a simple marbled cake.
Serving Ideas
- The cake can be served plain or dusted with sugar, alongside coffee or tea.
- It also pairs well with a bit of sweet cream or yogurt if you want something refreshing.
Frequently Asked Questions
1. Can I use canned or frozen cherries?
Yes, but they need to be well drained, and if they're frozen, let them thaw and remove any excess water.
2. Can I use only 6 eggs if I don't have 7?
It will be a bit less voluminous, but you can make it with 6 eggs. The texture will just be a little denser.
3. What size should the pan be?
A standard loaf pan, about 25-30 cm long, is suitable. If you use a smaller one, the cake will be taller, and the baking time may increase.
4. How can I be sure the cake is done?
The toothpick test is the most reliable: if the toothpick comes out clean from the center, you can turn off the oven.
5. Can it be made with brown sugar?
Yes, but the texture will be slightly different, and the flavor will have a bit of caramelization.
Nutritional Values
Approximately, a slice of cake (from 12 servings) has about 120-140 calories. Macro-nutrients per serving: 3-4 g protein, 4-5 g fat, 20-22 g carbohydrates. Values vary depending on the size of the eggs and the amount of cherries used. This is an approximate estimate, and the cake remains in the medium-calorie dessert range.
Storage and Reheating
The cake keeps well at room temperature for 2-3 days, covered with foil or in a plastic container. If you keep it in the fridge, it may harden, but it remains good if you let it sit at room temperature for a bit before serving. I do not recommend reheating in the oven, as it can dry out. You can freeze slices, but the texture won't be as fluffy after thawing.
Quick Info
Total time: about 50-60 minutes
Preparation time: 20-25 minutes
Baking time: 20-30 minutes
Servings: 10-12 slices, depending on how thick you cut them
Difficulty: easy to medium
Recipe type: homemade cherry cake, suitable for dessert or snack
Ingredients
7 eggs
7 tablespoons of flour
6 tablespoons of sugar
2 tablespoons of cocoa
3 tablespoons of lemon juice
Vanilla extract
1 packet of baking powder
1 cup of pitted cherries
Powdered sugar (for dusting on top)
Butter or margarine (for greasing the pan)
Parchment paper (for lining)
Instructions
1. Prepare the ingredients and the oven.
Remove the pits from the cherries and let them drain for a bit. Preheat the oven to medium temperature. I usually turn on the oven right from the start so it's ready when I finish the batter.
2. Separate the eggs.
Crack the 7 eggs, separating the egg whites from the yolks. Place the yolks in a large bowl. Put the egg whites in a separate, clean bowl.
3. Mix the yolks with sugar.
Add 6 tablespoons of sugar to the yolks. Mix well with a spoon until the sugar dissolves and it becomes a lighter cream.
4. Add the remaining ingredients to the yolks.
Add the flour, baking powder, vanilla extract (a few drops, to taste), and 3 tablespoons of lemon juice to the yolks. Mix everything until you have a smooth batter, with no lumps remaining.
5. Whip the egg whites.
Beat the egg whites well with a mixer or a whisk until you get stiff peaks. If you carefully turn the bowl upside down, it shouldn't spill. It's important that the utensils are clean, otherwise, the egg whites won't whip properly.
6. Combine the mixtures.
Gently fold the yolk mixture into the egg whites, stirring slowly from the bottom up so as not to deflate the foam. Do not mix vigorously.
7. Prepare the cake pan.
Line a loaf pan with parchment paper after greasing it well with butter or margarine. Pour half of the batter into the pan.
8. Add cocoa to the other half.
Mix the remaining batter with 2 tablespoons of cocoa. Blend well, then pour the cocoa mixture over the first layer in the pan. You can drizzle it in or simply pour it on top for a marbled effect (there's no need to mix it afterward).
9. Add the cherries.
Sprinkle the drained cherries over the batter in the pan. Leave them as they are, as they will release some juice during baking.
10. Bake the cake.
Place the pan in the preheated oven. At medium heat, it takes about 20-30 minutes. You can do the toothpick test: insert a toothpick in the center, and if it comes out clean, the cake is done.
11. Finish and serve.
Remove the cake from the oven and let it cool for a few minutes in the pan. Transfer it to a plate, remove the parchment paper, dust powdered sugar on top, and let it cool completely before slicing.
Why I make this recipe often
I love it because the ingredients are simple and I almost always have them at home. It's quick to make, doesn't require complicated procedures, and the cake stays fluffy even the next day. It's versatile: it works with any seasonal fruit or even plain, without any additions. You can also make it in advance if you need a dessert for a larger group.
Tips and Variations
Tips
- If the cherries are too juicy, let them drain for a few minutes so they don't release too much water into the batter.
- Do not open the oven in the first 20 minutes, as it may cause the cake to deflate.
- For a more airy texture, be careful not to overmix the batter after adding the egg whites.
Substitutions
- You can use cherries, plums, or even berries if you don't have cherries.
- Instead of butter, margarine can also be used to grease the pan.
- Vanilla extract can be omitted or replaced with almond extract.
Variations
- If you want more cocoa, you can increase the amount to 3 tablespoons for the darker part.
- You can add chopped nuts over the batter before baking.
- It can also be made without fruit for a simple marbled cake.
Serving Ideas
- The cake can be served plain or dusted with sugar, alongside coffee or tea.
- It also pairs well with a bit of sweet cream or yogurt if you want something refreshing.
Frequently Asked Questions
1. Can I use canned or frozen cherries?
Yes, but they need to be well drained, and if they're frozen, let them thaw and remove any excess water.
2. Can I use only 6 eggs if I don't have 7?
It will be a bit less voluminous, but you can make it with 6 eggs. The texture will just be a little denser.
3. What size should the pan be?
A standard loaf pan, about 25-30 cm long, is suitable. If you use a smaller one, the cake will be taller, and the baking time may increase.
4. How can I be sure the cake is done?
The toothpick test is the most reliable: if the toothpick comes out clean from the center, you can turn off the oven.
5. Can it be made with brown sugar?
Yes, but the texture will be slightly different, and the flavor will have a bit of caramelization.
Nutritional Values
Approximately, a slice of cake (from 12 servings) has about 120-140 calories. Macro-nutrients per serving: 3-4 g protein, 4-5 g fat, 20-22 g carbohydrates. Values vary depending on the size of the eggs and the amount of cherries used. This is an approximate estimate, and the cake remains in the medium-calorie dessert range.
Storage and Reheating
The cake keeps well at room temperature for 2-3 days, covered with foil or in a plastic container. If you keep it in the fridge, it may harden, but it remains good if you let it sit at room temperature for a bit before serving. I do not recommend reheating in the oven, as it can dry out. You can freeze slices, but the texture won't be as fluffy after thawing.