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Preparation
30 minutes
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Cooking
1 hour 15 minutes
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Difficulty
Medium
The cherry sponge cake is fluffy, soft, with an appealing sweet creamy taste, and interspersed with fresh, juicy cherries that are delicious. The recipe for this cake is super simple and quick, let’s join Tastetutorial.com into the kitchen right now!
Ingredients for Cherry Sponge Cake For 6 people
Cherry 200 gr All-purpose flour 60 gr (type 11 flour) Cornstarch 60 gr Chicken eggs 6 eggs Unsweetened fresh milk 60 ml Lemon juice 2 ml Vanilla extract 1/2 teaspoon Sugar 120 gr Cooking oil 60 ml
How to choose fresh ingredients
How to choose fresh cherries
- Choose dark red cherries with bright green stems. Additionally, select cherries with a smooth surface and not rough.
- Gently press the cherry with your hand; if it is firm, meaty, and not mushy, it is fresh cherry.
- Also, do not choose bright red cherries as they are often soaked in preservatives, which are not good for health.
How to choose safe chicken eggs
- Eggshell: You should choose eggs that have a thin white powdery layer on the outside, feeling rough or heavy to the touch, as these are fresh eggs. If the eggshell is smooth, shiny, or has cracks, it means the eggs have been in the nest for a long time and are not good.
- Translucent: When shining a light through the egg, if you see a small air cell, a round yolk that does not move, and clear egg white with an orange-red or light pink color, the egg is fresh. Conversely, old eggs will have a red color with many moving streaks and a large air cell space.
- Light shake: Hold the egg up to your ear and shake it gently; if you hear noise, it is an old egg that has been stored for a long time. If you don’t hear anything but feel strong movement when shaking, it means the egg is rotten and the hen is still incubating.
What is all-purpose flour? Where to buy all-purpose flour
- All-purpose flour (or flour number 11) is a type of flour with a high protein content of about 11.5 – 12% and is commonly used for making chewy pastries such as bread, pillow cake or pizza. The high protein content in the flour combines well with yeast to create the chewiness of the finished product.
- You can easily find all-purpose flour at grocery stores, supermarkets, Tastetutorial.com stores, or buy online at the website bachhoaxanh.com.
Required tools
Oven, egg beater, bowl, whisk, round mold, parchment paper,…
How to make Cherry Sponge Cake
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Prepare the ingredients
First, separate the egg yolks and egg whites into 2 different bowls.
Next, wash the cherries and let them drain. Cut a circle around the middle and gently twist to split the fruit in half, then use a knife to remove the pit.
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Whisking the egg mixture
For egg yolks
Put 6 egg yolks, 60ml of unsweetened fresh milk, 60ml of cooking oil, and 1/2 teaspoon of vanilla extract into a bowl, then use a whisk to mix well until the mixture is combined.
Next, sift 60gr of flour and 60gr of cornstarch into the egg bowl and continue to whisk until the batter is smooth.
For egg whites
In a new bowl, add 6 egg whites and 2ml of lemon juice, then use a mixer on low speed until the eggs form small bubbles like soap.
Divide 120gr of sugar into 3 parts, adding each part to the egg whites and continue to whisk until the sugar dissolves in 30 seconds. When adding the last portion of sugar, increase the mixer speed to high and whisk until the egg whites are fluffy and soft, lifting the whisk to create a peak that bends slightly downwards.
Tip:
- To ensure the sugar dissolves evenly, you should divide the sugar into 2 or 3 parts and add it gradually.
- The egg whites should be at room temperature (if taken from the refrigerator) and must be free from any contaminants or fats such as oil, water, etc.
Divide the whipped egg whites into 3 portions, adding each portion to the bowl of egg yolks.
Use a flat spatula to gently fold the mixture from bottom to top. Bring the spatula down to the bottom of the bowl, lift the heavy mixture up, and fold it to the side. Continue this process until the mixture is combined.
Finally, add in the pitted cherries and mix well one more time to complete.
Tip: To avoid breaking the small bubbles that cause the cake to deflate, you should mix the batter according to the instructions above!
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Pour into the mold and bake the cake
Move the heating frame down to the bottom slot of the oven. Preheat the oven to 180°C for 15 minutes with convection and both upper and lower heat.
Next, pour the cake mixture into the mold lined with parchment paper. Then, gently tap the mold on the table a few times to spread the batter evenly and break large air bubbles, helping the cake to be smoother after baking.
Next, arrange a few cherries on top of the batter and bake at 150 degrees C for 70 minutes. After 70 minutes, slightly open the oven door for 10 minutes, then take the cake out, remove the parchment paper, and let it cool.
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Final product
The cherry sponge cake has a fragrant, soft, fluffy texture with an appealing sweet and rich taste. Additionally, you will also experience each juicy, sweet red cherry piece, making the cake even more delicious.
The cake will taste better when stored in the refrigerator refrigerator and enjoyed after about 1 hour.
The article above has guided you in detail on how to make cherry sponge cake fluffy and delicious with just a few simple steps. Let’s go to the kitchen to show off your skills and invite the whole family to enjoy!
