Sour Cherry Sponge Cake Sour Cherry Sponge Cake – a simply & delicious fruity dessert Fluffy sponge cake with fruits sponge cake with sour cherries
Sour Cherry Sponge Cake
Fruit desserts are perfect, especially on summer; and sponge cake with sour cherries is one of my favorites. It’s delicious, easy to make and more easy to eat 🙂 I used a combination of sour cherries, lemon and coconut – which tastes like Heaven 🙂
Ingredients Sour Cherry Sponge Cake
(for a 20/28 cm cake pan)
- 4 large eggs at room temperature
- 200 g sour cherries, pitted and drained
- 175 g granulated sugar
- 160 g cake flour
- 30 ml coconut oil (about 2 tablespoons)
- 1 teaspoon of lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons of powdered sugar for dusting
Directions Sour Cherry Sponge Cake
Prepare the cake pan, line it with baking paper and preheat the oven at 175 Celsius.
Separate the egg whites and egg yolks. The coconut oil must be liquid – if not, put it for a few seconds into the microwave, until it melts.
Mix the egg yolks with coconut oil, lemon juice and lemon zest. It will look like a mayonnaise.
Beat the egg whites with a pinch of salt until foamy, the add sugar gradually and continue to beat them at medium-high speed, until stiff.
Pour the mayonnaise over the meringue and fold in carefully, with a silicon spatula. Then add gradually the flour, sifting it over the batter, and incorporate it gently, from the bottom up.
Transfer the batter into the prepared cake pan, level it and distribute the fruits over the surface.
Bake the cake for 25-30 minute (or until golden brown), then take the pan off the oven and let cool completely before removing the cake from the pan. Dust the cake with powdered sugar, portion it and serve.