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How to make Cherry Cake?
As I have said before, in other articles, I always prefer to use fresh ingredients and especially vegetables and fruits, in their season, when we have the possibility to find them in gardens or markets, without having to we eat frozen or canned.
This is how I chose to proceed with the cherries. Being in full cherry season, I decided to prepare this wonderful cherry cake for an event that will take place at Sofia’s kindergarten, in which I added fresh cherries.
Indeed, it is necessary to wash the fruits well and then de-stone them, and this process can be a little more delicate, but it is worth the effort. The taste of cherries and sour cherries, put together, in the fluffy top of a sponge cake is amazing. Practically, the sweet taste of cherries is perfectly combined with the sour taste of sour cherries, resulting in a delicious fruits sponge cake that will delight the little ones.
Yes, I chose to call this simple dessert – cherry cake – although I used both cherries and sour cherries, but in the end, you are free to use any fruit you want, such as peaches, apricots, blackberries, blueberries, strawberries, and you will have a summer fruits cake.
And because I always like to improve classic recipes with a surprise ingredient, for extra taste and texture, I added mascarpone cheese to the basic sponge cake recipe.
So, this cherry cake represents a sponge cake recipe in which we added cherries and sour cherries, but you can add your favorite fruits and I guarantee that the result will be delicious.
How to make sponge cake?
To be able to go through the step-by-step recipe that I used for this cherry cake, it is necessary to first understand how to properly prepare a delicious sponge cake.
For me, it is mandatory that the egg whites are separated from the yolks to get a fluffy sponge cake. Thus, the first step to obtain a fluffy and airy top is to separate the yolks from the whites. The egg whites are whipped using a mixer or a Thermomix, for those who own this wonderful device, adding a pinch of salt and a little sugar. The yolks will also be mixed with sugar and with the rest of the remaining ingredients needed for the composition of the batter, which will be mixed together to obtain a homogeneous mixture.
At the end, the two textures will combine, mixing gently with a spatula, with smooth movements, until the total incorporation of the egg whites foam into the composition of egg yolks.
The sponge cake recipe should not be confused with the Genoise cake recipe, which is also a fluffy and airy cake, but does not require the separation of egg yolks from the egg whites.
Also, to get an even more airy batter, you can also add a little baking powder, which is mixed with the flour, but it is not mandatory. With or without baking powder, if the egg whites are whipped and then incorporated into the egg yolks composition, you will definitely get a fluffy and airy sponge cake.
Full Recipe – Cherry Cake
The cherry cake recipe I chose to present to you today is an old one, which I learned from my family, to which I added the secret ingredient – mascarpone cheese – for a fresh taste and a soft texture.
In addition to the extremely important stage that I have already mentioned, which involves separating the yolks from the egg whites, another important aspect for obtaining this fluffy, airy, but also smooth batter is to add a small amount of boiled water to the composition of the dough.
INGREDIENTS – Cherry Cake recipe
Having said that, let’s go through the step-by-step recipe for this delicious cherry cake together.
Cherry Cake β the super easy and delicious summer fruits sweet treat
Equipment
- 1 Thermomix
- 1 Tray
- 1 Oven
Ingredients
- 6 pcs eggs;
- 6 tbsp brown sugar;
- 4 tbsp vegetables oil, coconut oil or sun-flower oil
- 8 tbsp hot water
- 150 g mascarpone cheese;
- 15 tbsp all-purpose flour;
- 1 tsp baking powder
- 300-500 g fruits cherries, sour cherries, peaches, apricots, blueberries, blackberries, plums, etc
Instructions
- As I already mentioned, the first step is to separate the egg yolks from the egg whites. Place the egg yolks and the egg whites into different, large bowls.
- I used the Thermomix to prepare this cherry cake, but you can follow the steps using a mixer. So, place butterfly whisk into the clean and dry mixing bowl of the Thermomix, then add the egg whites and a pinch of salt. Create that foamy texture by using 4 min β Speed 3.5. During this time, you can add 2 spoons of brown sugar, by removing the measuring cup from the lid.
- Once you get the foamy texture that you will need later in the recipe, place the resulting foam into a clean bowl and leave it in the fridge until required;
- Now, letβs take care of the egg yolks. Add the egg yolks into the mixing bowl (without the butterfly whisk), add the remaining brown sugar, the mascarpone cheese and mix them using 2 min β Speed 2.
- During this time, remove the measuring cup and slowly pour the vegetable oil into the composition from the mixing bowl.
- Add the hot water and mix for 1 min β Speed 1.
- Now, take the egg whites foam out of the fridge and start adding it into the egg yolks composition. Using a spatula or a wooden spoon, slowly incorporate the foam into the composition. Repeat this until you add the entire egg whites foam.
- In the end, using a sieve, add the flour and the baking powder into the batter, and slowly incorporate it by moving the spatula/ wooden spoon from the top to the bottom of the bowl.
- Once you finished this and you have a nice fluffy batter, start pouring it into a baking tray. The baking tray should be covered with parchment paper or butter and flour, to prevent sticking the cake to the tray.
- On top of the batter, place the fruits and then bake the cake for 45-50 minutes in the preheated oven at 175β.
Nutrition
Enjoy!
I hope you will try this super easy and delicious cherry cake recipe. Until the next article, please remember to share your thoughts, impressions or reviews in the comments section. I really wish you a great time with your loved once. Bye π
