Cherry sponge cake

Cherry Sponge Cake – A Sweet-Sour Delight that Warms Your Soul

Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 60 minutes
Number of servings: 10-12

Introduction

Who doesn't love summer? The aroma of fresh fruits, the rays of sunshine, and of course, the delicious desserts that bring back pleasant memories! Cherry sponge cake is a classic recipe that combines the sweetness with the tartness of cherries, bringing a touch of sunshine to your table. This fluffy cake is perfect for any occasion, whether it's a party, a picnic, or simply a summer afternoon spent with loved ones.

The History of Sponge Cake

Sponge cake has deep roots in culinary tradition, cherished by generations. It is a simple yet delicious cake that has evolved over time, enriched with various flavors and ingredients. The addition of cherries brings a perfect balance between sweetness and acidity, transforming it into an irresistible dessert.

Necessary Ingredients

To prepare this cherry sponge cake, you will need the following ingredients:

- 7 fresh eggs
- 1 cup of sugar + 3 tablespoons of sugar
- 1 ½ cups of flour
- A pinch of salt
- 1 packet of vanilla sugar
- 100 ml of oil (preferably sunflower or canola oil)
- 50 ml of water
- 300 g of pitted cherries (you can use fresh or frozen cherries)
- Powdered sugar for decoration

Preparing the Sponge Cake

1. Preparing the Ingredients: Make sure all the ingredients are at room temperature, especially the eggs. This will help achieve a fluffier texture. If using frozen cherries, let them thaw completely and drain well.

2. Separating the Eggs: Start by separating the egg whites from the yolks. Ensure that the bowl for the egg whites is clean and dry so that the egg whites whip well.

3. Beating the Egg Whites: In a large bowl, beat the egg whites with a pinch of salt until frothy. When bubbles start to form, gradually add 1 cup of sugar, continuing to beat until the mixture becomes firm and glossy.

4. Preparing the Yolks: In another bowl, beat the yolks with the 3 tablespoons of sugar and vanilla sugar until they become a light-colored cream. Then add the oil and water, mixing well.

5. Combining the Mixtures: Gently fold the yolk mixture into the egg whites using a spatula or wooden spoon. Mix carefully, folding to avoid losing the air in the egg whites.

6. Adding the Flour: Sift the flour over the egg mixture and mix again gently, also by folding, until there are no lumps.

7. Preparing the Baking Tray: Line a tray (dimensions 40 x 30 x 3 cm) with baking paper, ensuring it is well secured.

8. Pouring the Mixture: Pour the sponge cake mixture into the tray, leveling the surface with a spatula.

9. Adding the Cherries: Sprinkle the drained and sugar-coated cherries (if desired, you can mix the sugar with a little flour to prevent a wet crust from forming) over the mixture in the tray, ensuring they are evenly distributed.

10. Baking: Preheat the oven to 180°C (medium temperature). Place the tray in the oven and bake for about 30-40 minutes, or until the sponge cake turns golden and passes the toothpick test (when you insert a toothpick into the center of the cake and it comes out clean).

11. Cooling and Decorating: After baking, let the sponge cake cool in the tray for 10 minutes, then transfer it to a rack to cool completely. Finally, sprinkle powdered sugar on top for an attractive appearance.

Serving Suggestions

The cherry sponge cake is delicious served plain, but you can enhance it with a dollop of whipped cream or vanilla ice cream for an even more refined experience. It also pairs wonderfully with a cup of coffee or aromatic tea.

Tips and Variations

- Alternative Fruits: If cherries are not your favorite, you can substitute with other seasonal fruits like raspberries, strawberries, or peaches.
- Whole Wheat Flour: You can use whole wheat flour for a healthier version, but adjust the sugar quantity to taste.
- Glaze: A simple glaze made from powdered sugar and lemon juice can add a touch of acidity and an elegant look to your cake.

Nutritional Benefits

This recipe is a good source of protein and vitamins from the eggs, while cherries provide antioxidants, fiber, and vitamins A and C. It is a relatively light dessert, with about 150-200 calories per serving, depending on the size.

Frequently Asked Questions

1. Can I use canned cherries?
Yes, but make sure to drain them well from the syrup they were preserved in to avoid soaking the sponge cake.

2. How can I tell if the sponge cake is baked?
Do the toothpick test. If the toothpick comes out clean, the sponge cake is done.

3. Can I make this sponge cake gluten-free?
Yes, you can use gluten-free flour, but you may need to adjust the proportions.

4. How long does it keep?
The sponge cake keeps well at room temperature for 2-3 days, or it can be refrigerated for 5-7 days.

Invite summer into your kitchen with this cherry sponge cake! It is a simple yet flavorful recipe that will surely become your favorite. Whether you make it for yourself or for loved ones, this dessert brings joy and pleasant memories. Enjoy!

 Ingredients: 7 eggs, 1 cup sugar + 3 tablespoons sugar, 1 1/2 cups flour, a pinch of salt, vanilla sugar, 100 ml oil, 50 ml water, 300 g pitted cherries, powdered sugar for decoration

 Tags:  sponge cake sour cherries cake