Cherry sponge cake

Cherry Sponge Cake – A Sweet and Aromatic Delight

I propose a recipe for cherry sponge cake, a dessert that combines simplicity with refinement. This recipe is not only easy to make but also offers a unique taste, thanks to the cherries, which add a note of freshness and sweetness. The sponge cake is a staple in pastry, appreciated for its fluffy texture and versatility in being combined with various fruits.

Preparation time: 20 minutes
Baking time: 45 minutes
Total time: 65 minutes
Number of servings: 12

Ingredients

- 4 eggs
- 14 tablespoons of sugar
- 15 tablespoons of oil
- 14 tablespoons of milk
- 16 tablespoons of flour
- 4 tablespoons of semolina
- Grated zest of one orange
- Grated zest and juice of one lemon
- 1 teaspoon of baking powder
- ½ kg of fresh cherries

Necessary utensils

- A large mixing bowl
- An electric mixer
- A spatula
- A round aluminum baking pan with a diameter of 33 cm (or alternatively, a rectangular pan of 25/35 cm)
- Parchment paper (optional)
- An oven

Step by step

1. Preparing the ingredients: Make sure all ingredients are at room temperature for better emulsification. Wash the cherries and remove the pits, then cut them in half. This step will help the cherries integrate evenly into the sponge cake.

2. Beating the egg whites: In a large bowl, separate the egg whites from the yolks. Use a mixer to beat the egg whites until foamy. Gradually add the sugar while mixing continuously until you achieve a firm and glossy meringue.

3. Adding the yolks: In another bowl, mix the yolks with the oil, milk, grated orange zest, and lemon juice. Incorporate this mixture into the egg white foam using a spatula to avoid losing air.

4. Incorporating the dry ingredients: Sift the flour, semolina, and baking powder into the wet mixture and gently mix until everything is well combined. Make sure there are no lumps.

5. Preparing the pan: Grease the pan with oil and sprinkle flour to prevent the sponge cake from sticking. An alternative is to use parchment paper for extra safety.

6. Filling the pan: Pour the mixture into the pan, smoothing the surface with a spatula. Arrange the halved cherries concentrically on top of the mixture.

7. Baking: Preheat the oven to 160 degrees Celsius. Place the pan in the oven and bake for 45 minutes or until the sponge cake is golden and passes the toothpick test.

8. Cooling and serving: Remove the sponge cake from the oven and let it cool in the pan for a few minutes, then invert it onto a platter. You can slice it immediately or let it cool completely.

Variations and serving suggestions

To add a unique touch, you can add 2-3 drops of red food coloring to the sponge cake mixture, achieving an attractive pink color. You can also experiment with a cocoa base, replacing 2 tablespoons of flour with cocoa.

Served warm or cold, the cherry sponge cake is the perfect treat for a relaxing afternoon. You can accompany it with a scoop of vanilla ice cream or a warm chocolate sauce for a delicious contrast.

Nutritional benefits

Cherries are rich in antioxidants and vitamins, contributing to cardiovascular health and reducing inflammation. Additionally, this sponge cake contains eggs that provide essential proteins, while the oil adds healthy fatty acids.

Frequently asked questions

- Can I use frozen cherries? Yes, but make sure to thaw and drain them well before adding them to the sponge cake.
- What can I do if I don't have semolina? You can replace semolina with an equal amount of flour, although semolina offers a fluffier texture.

Conclusion

The cherry sponge cake is a simple and quick recipe, ideal for any occasion. With an unforgettable taste and a light texture, this dessert will surely become a favorite among friends and family. Don't forget to enjoy every bite and share this delicacy with your loved ones. Enjoy your meal!