Sour cherry sponge cake

Name: Sour cherry sponge cake
Ingredients: 6 eggs; 160 g sugar (1 cup of 200 ml); 200 ml oil (1 cup); 3 sachets vanilla sugar (24 g); 1 teaspoon rum essence; 1 teaspoon grated lemon zest; 1 sachet baking powder (10 g); 130 g flour (1 cup of 200 ml); 600 g pitted sour cherries

Dessert - Sour cherry sponge cake by Marcheta M. - Recipia

You can toss the sour cherries in flour, and the sour cherry sponge cake bakes with the fruit on top and develops a golden crust. The batter, made with six eggs, oil, rum and lemon zest, stays soft, with tart cherries in every slice. I choose firm sour cherries and bake it fairly early so it can cool before the meal. Prep: 20 minutes. Cook: 35-40 minutes. Total time: 55-60 minutes. Servings: 10. Approximately 360 kcal and 6 g protein per serving.

Ingredients

6 eggs
160 g sugar (1 cup of 200 ml)
200 ml oil (1 cup)
3 sachets vanilla sugar (24 g)
1 teaspoon rum essence
1 teaspoon grated lemon zest
1 sachet baking powder (10 g)
130 g flour (1 cup of 200 ml)
600 g pitted sour cherries

Preparation

1. Heat the oven to 180°C. Separate the egg whites from the yolks and beat the egg whites with the sugar until stiff. 2. Add the oil, egg yolks, baking powder, vanilla sugar, rum essence and lemon zest. Mix well with an electric mixer. 3. Gradually fold in the flour with a wooden spoon until the batter is smooth. 4. Pour the mixture into a pan lined with baking paper and arrange the sour cherries on top. 5. Bake for 35-40 minutes, until the cake is golden and a toothpick inserted in the centre comes out clean.

Notes

The batter contains gluten and eggs; you can also use frozen sour cherries after thawing them and draining them well. Very soft fruit releases more juice, while firm fruit holds its shape better during baking. Like a simple loaf cake, it slices more neatly once completely cool. Covered, it keeps in the fridge for up to 3 days. Have a cup of black tea with a slice.