Cherry sponge cake

Cherry Sponge Cake: A Sweet and Soft Delight

Preparation time: 20 minutes
Baking time: 40-45 minutes
Total time: 1 hour
Servings: 8

In the world of desserts, few recipes can bring a smile to your face like a sponge cake filled with fresh cherries. This cake is not only a symbol of summer but also a true delight for the taste buds, combining the fluffy texture of sponge with the sweetness and tartness of cherries. When it comes to quick recipes, this cherry sponge cake quickly becomes a family favorite, perfect for enjoying with coffee or impressing guests at a festive meal.

A bit of history: The sponge cake has deep roots in culinary tradition, being a recipe that has evolved over the centuries. Its origins are said to date back to the Renaissance, when it was served at aristocratic tables. Today, this recipe has evolved and can be found in numerous variations, each with a touch of personality, and the addition of fresh cherries gives it a refreshing note and an appealing look.

Ingredients:
- 5 eggs (preferably at room temperature)
- 5 tablespoons of vegetable oil (sunflower oil is ideal)
- 1 cup of sugar (you can use brown sugar for a richer flavor)
- ¾ cup of milk (whole milk provides a richer texture)
- 13 tablespoons of flour (preferably less processed)
- 1 teaspoon of vanilla extract (or 1 packet of vanilla sugar)
- 1 teaspoon of baking powder (about 10 g)
- 500 g of fresh cherries (or frozen, but make sure they are well drained)

Step by step to a perfect sponge cake:

1. Preparing the ingredients: Ensure all ingredients are at room temperature. This helps achieve a lighter texture. Rinse the cherries under cold water, remove the pits, and set them aside.

2. Mixing the egg yolks: In a large bowl, add the egg yolks and sugar. Use a mixer or whisk to combine until the sugar is completely dissolved and the mixture is creamy and light in color. It’s important for the sugar to be well incorporated to avoid unpleasant crystals in the cake's texture.

3. Adding oil and milk: Start adding the oil, one tablespoon at a time, while mixing constantly. Then, gradually add the milk, mixing until well combined. The vanilla aroma will add a pleasant note, so don’t forget to incorporate it.

4. Incorporating the flour: In another bowl, combine the flour with the baking powder. Sift the mixture to prevent lumps. Gradually add the flour to the egg yolk mixture, mixing with a spatula or wooden spoon to achieve a uniform batter.

5. Preparing the egg whites: In a clean bowl, beat the egg whites with a pinch of salt until frothy and stiff peaks form. This step is essential for giving the sponge cake a fluffy texture. Use a whisk or mixer, but make sure the bowl is completely dry.

6. Combining the batter: Carefully fold the egg whites into the egg yolk mixture using a spatula and gentle up-and-down motions to avoid deflating the egg whites. This will ensure a light and airy cake.

7. Adding the cherries: Once the batter is homogeneous, add the cherries and gently mix to distribute them evenly. They will add not only flavor but also an attractive appearance.

8. Baking: Preheat the oven to 180 degrees Celsius. Pour the batter into a greased and floured baking pan or lined with parchment paper. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. It’s important not to open the oven in the first 30 minutes to keep the warm air inside.

9. Cooling and serving: Once the sponge cake is baked, let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. You can dust powdered sugar on top before serving for an elegant touch.

Practical tips:
- If you want a more intense flavor, you can add lemon or orange zest to the batter.
- Cherries can be replaced with other seasonal fruits, such as peaches, raspberries, or blueberries, for a different variation.
- This sponge cake pairs excellently with a scoop of vanilla ice cream or a dollop of whipped cream for a contrast of textures.

Frequently asked questions:
1. Can I use frozen fruit? Yes, but make sure to let them thaw and drain well before adding them to the batter.
2. How can I tell if the sponge cake is baked? Try the toothpick test; if it comes out clean, the cake is done.
3. What type of oil should I use? Sunflower or canola oil are the best choices, but you can also experiment with olive oil for a different flavor.

Nutrition:
This cherry sponge cake recipe offers about 200 calories per serving, making it a healthier choice than other rich desserts. Cherries are packed with antioxidants and vitamins, also having anti-inflammatory benefits, making this dessert not only delicious but also nutrient-rich.

Pair this dessert with fresh lemonade or fruit tea for a perfect culinary experience. Whether you serve it at a family gathering, a party, or simply as a personal treat, the cherry sponge cake is sure to bring joy with every bite. Enjoy!