Cherry cake

Cherry Sponge Cake Recipe - A Homemade Delight

Preparation time: 20 minutes
Baking time: 50 minutes
Total time: 70 minutes
Number of servings: 12

Who doesn't love a simple and delicious dessert that brings the flavor of fresh fruits directly to your table? The cherry sponge cake is not only a tasty recipe but also a perfect choice for moments when you want to treat your family or friends to something special. This dessert is ideal alongside a fragrant coffee or a cup of warm milk, turning any occasion into an unforgettable moment.

Before we start, let’s enjoy a little culinary history together. The sponge cake is a traditional recipe, appreciated in many cultures for its fluffy and slightly moist texture, thanks to the fresh fruits added. What could be more pleasant than savoring your creation, knowing that you’ve brought a touch of joy into the lives of your loved ones?

Ingredients

- 500 g pitted cherries (preferably fresh, but you can also use frozen cherries)
- 9 eggs
- 9 tablespoons of flour
- 12 tablespoons of sugar
- 3 tablespoons of oil (sunflower or canola oil is ideal)
- 1 packet of vanilla sugar
- 1 teaspoon of rose essence (or vanilla, or rum, depending on your preferences)
- 1 packet of baking powder
- 1 tablespoon of cocoa powder (for a richer taste)
- A pinch of salt
- 1 tablespoon of semolina (to help keep the cherries from sinking)
- Powdered sugar for decoration

Step-by-Step Instructions

1. Preparing the Cherries: Start by washing the cherries well, then remove the pits. Place them in a sieve and let them drain for about an hour. This step is essential to prevent the dessert from becoming too wet.

2. Preparing the Mixture: In a large bowl, separate the egg whites from the yolks. Use a mixer to beat the yolks with the sugar and vanilla sugar until the mixture becomes light in color and frothy. Here you can also add the rose essence, which will give a unique flavor to the dessert. Incorporate the oil and mix well.

3. Incorporating the Flour: Sift the flour together with the baking powder and cocoa powder. Gradually add the flour to the yolk mixture, gently mixing with a wooden spoon. Avoid overmixing to keep the air in the mixture, which is essential for a fluffy sponge cake.

4. Beating the Egg Whites: In another bowl, beat the egg whites with a pinch of salt until they become frothy and soft peaks form. This step is crucial for achieving an airy texture. Start incorporating the egg whites into the yolk mixture, adding them gradually and mixing carefully.

5. Preparing the Baking Pan: Line a baking pan (preferably a round cake pan with a diameter of 28 cm) with baking paper. Pour the batter into the pan, smoothing it out.

6. Adding the Cherries: Sprinkle the semolina over the drained cherries and carefully place them on top of the batter. The semolina will help absorb the juice, preventing the cherries from sinking.

7. Baking: Preheat the oven to 180°C (moderate heat) and bake the sponge cake for about 50 minutes, or until a toothpick inserted in the middle comes out clean. It is recommended to leave the cake in the oven for 10 minutes after turning off the heat, then open the oven door and let it cool gradually for another 10 minutes.

8. Serving: Once cooled, remove the sponge cake from the pan and sprinkle powdered sugar on top for an elegant look. You can serve it plain or with a dollop of sour cream or whipped cream for an extra touch of flavor.

Practical Tips

- Cherries: If using frozen cherries, there is no need to thaw them before adding them to the batter. Just make sure to drain them well.
- Sugar: Adjust the amount of sugar according to the sweetness of the cherries. If they are very tart, you might want to add a bit more sugar.
- Flavor: Play with flavors! Substitute the rose essence with orange or almond essence to give the dessert a different note.

Frequently Asked Questions

- Why do the cherries sink to the bottom?: If you don’t use semolina or don’t drain them well, the cherries may sink to the bottom of the sponge cake. The semolina helps absorb the juice and keeps the cherries in the middle of the batter.
- How can I store the sponge cake?: This dessert is best enjoyed fresh, but you can keep it in the refrigerator in an airtight container for 2-3 days.
- Can I freeze the sponge cake?: Yes, you can freeze the sponge cake. I recommend slicing it before freezing, so it will be easier to serve individual portions.

Combinations and Variations

The cherry sponge cake pairs wonderfully with vanilla ice cream or caramel sauce for a decadent dessert. You can also experiment with other fruits, such as peaches or strawberries, to create delicious variations.

I hope you enjoy this cherry sponge cake recipe and that it becomes a favorite among your loved ones. Are you ready to put your culinary skills to the test? Bon appétit!

 Ingredients: 500g pitted sour cherries 9 eggs 9 tablespoons flour 12 tablespoons sugar 3 tablespoons oil 1 packet vanilla sugar 1 teaspoon rose essence (or vanilla, rum) 1 packet baking powder 1 tablespoon cocoa 1 pinch of salt 1 tablespoon semolina powdered sugar for decoration

 Tags:  cherry cake fruit cake