Cherry sponge cake

Cherry Sponge Cake – A Delight at Home

If you're looking for a simple and delicious dessert, look no further! The cherry sponge cake is a perfect choice for any occasion, whether it's a weekend with family or a gathering with friends. This sponge cake recipe combines the fluffy texture of the base with the tart flavor of cherries, creating a perfect balance between sweet and sour. Plus, it's a great way to use the cherries you preserved last summer!

Preparation time: 15 minutes
Baking time: 35-40 minutes
Total time: 55-60 minutes
Number of servings: 12

Ingredients:
For the base:
- 4 fresh eggs
- A pinch of salt
- 16 tablespoons of Green Sugar (or regular sugar, to taste)
- 1 vanilla essence
- 16 tablespoons of oil (preferably sunflower or olive oil)
- 8 tablespoons of milk
- 8 tablespoons of sparkling water
- 16 tablespoons of flour with a peak (approximately 470 g)
- 1 packet of baking powder (10 g)
- 400 g of pitted cherries from compote (or fresh, if available)
- Optional: a tablespoon of powdered sugar for decoration

Preparation:

1. Preheat the oven: Start by preheating the oven to 180°C. This step is essential to ensure that the sponge cake bakes evenly and becomes fluffy.

2. Beating the eggs: In a large bowl, add the 4 eggs, a pinch of salt, and 16 tablespoons of Green Sugar. Use an electric mixer and beat the eggs at medium speed until they turn light yellow and increase in volume. This process will add air to the mixture, making the sponge cake fluffier.

3. Adding wet ingredients: Continue mixing and add the vanilla essence, oil, milk, and sparkling water. Make sure all the ingredients are well incorporated.

4. Including dry ingredients: In another bowl, sift the flour together with the baking powder. This step will prevent lumps from forming in the batter. Gradually add the flour mixture to the egg mixture, gently mixing with a spatula or with the mixer on low speed until you obtain a homogeneous batter.

5. Incorporate the cherries: Add 300 g of cherries to the batter and gently mix to distribute them evenly. This step will add a delicious taste and beautiful color to the sponge cake.

6. Preparing the baking tray: Grease a baking tray with oil and line it with parchment paper. This will make it easier to remove the sponge cake after baking. Pour the batter into the tray and level the surface with a spatula.

7. Decorating with cherries: Sprinkle the remaining 100 g of cherries on top of the batter, spreading them evenly to add extra flavor and appearance.

8. Baking the sponge cake: Place the tray in the preheated oven and bake the sponge cake for 35-40 minutes or until it turns golden and a toothpick inserted in the center comes out clean. Avoid opening the oven door in the first 30 minutes to prevent the sponge cake from sinking.

9. Cooling and serving: Once the sponge cake is ready, remove it from the oven and let it cool in the tray for 10-15 minutes. Then, transfer it to a wire rack to cool completely. Before serving, you can dust the sponge cake with powdered sugar for an elegant look!

Serving suggestions: The cherry sponge cake is delicious and simple on its own, but you can serve it with a dollop of sour cream, ice cream, or whipped cream for an extra touch of flavor. It also pairs perfectly with a cup of tea or coffee.

Nutritional information: A serving of sponge cake (approximately 100 g) contains about 250 calories, making it a relatively light choice for a dessert. Cherries add vitamins and antioxidants, thus benefiting from a delicious and healthy taste.

Possible variations: You can experiment with other fruits, such as cherries, peaches, or plums, to give the sponge cake a different flavor. Additionally, adding crushed nuts or almonds to the batter will bring extra texture and flavor.

Frequently asked questions:

1. Can I use frozen cherries? Yes, frozen cherries are perfect for this recipe. Make sure to thaw and drain them well before adding them to the batter.

2. How can I make the sponge cake less sweet? You can reduce the amount of sugar in the recipe or use a natural substitute, such as stevia or erythritol.

3. Can I replace the oil with butter? Yes, you can use melted butter instead of oil for a richer taste.

4. How long does the sponge cake last? This dessert can be kept in the refrigerator for 3-4 days, covered with plastic wrap to prevent drying out.

5. How can I make the sponge cake fluffier? Make sure to beat the eggs well to incorporate the necessary air and do not open the oven door in the first 30 minutes of baking.

I hope this cherry sponge cake recipe inspires you to create a delicious and simple dessert at home! Share your impressions with us and feel free to try variations to personalize this delight. Enjoy!

 Ingredients: Batter: 4 eggs; a pinch of salt; 16 tablespoons Green Sugar; vanilla essence; 16 tablespoons oil; 8 tablespoons milk; 8 tablespoons sparkling water; 16 tablespoons flour, heaped (470 g); one packet of baking powder (10 g); 400 g pitted sour cherries from compote. Optional: one tablespoon of powdered sugar.

 Tags:  cherry sponge cake sponge cake sour cherries homemade desserts