Fluffy Sour Cherry Sponge Cake
Light and fluffy sour cherry sponge cake with a soft crumb and plenty of fruit. Learn how to whip perfect egg whites and bake an even, airy cake every time.
Ingredients
- 6 large eggs
- 1 cup sugar
- 1 scant cup neutral oil, such as sunflower oil
- 2 cups all‑purpose flour spooned and leveled
- 2 teaspoons baking powder
- 2½ cups pitted sour cherries fresh or frozen, well drained
- powdered sugar for dusting after baking
Instructions
- Separate the egg yolks into one bowl.
- Place the egg whites in a separate bowl.
- Beat the egg whites with a mixer until they form stiff peaks.
- Add the sugar and beat again for a short time until you get a glossy, firm meringue.
- Add the oil to the yolks and whisk with a hand whisk until the mixture is smooth.
- Pour the yolk mixture over the whipped egg whites.
- Mix briefly with the mixer on the lowest speed, just for a few seconds, until combined.
- In a separate bowl, whisk together the baking powder and flour.
- Gradually add the flour mixture to the batter, gently folding with a spoon or spatula.
- The batter should be thick and fluffy at this point.
- Rinse the sour cherries and remove the pits if needed.
- Add about one‑third of the cherries to the batter and fold them in gently.
- Pour the batter into a baking pan lined with parchment paper, then spread it into an even layer.
- Arrange the remaining cherries over the top of the batter. Bake in a preheated oven at 350°F (175°C) for 20–25 minutes, or longer if needed, depending on your oven.
- When the sponge cake with sour cherries is done, let it cool, then slice it and dust with powdered sugar before serving.