Fresh Cherry Sponge Cake

I love fresh cherry cake so much that I bake some of my favorite cake recipes with cherries every summer and especially from June to July, when fresh cherries are abundant and available at an affordable price.

Watch the step-by-step video recipe for the fresh cherry cake! 👌

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👌 Baking fresh cherry cake – video 📺

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➡️ What ingredients do you need for the fresh cherry cake? ❓

Fresh Cherries

1) 3 eggs
2) 200 g/7 oz of granulated sugar
3) 200 ml/7 fl oz of sunflower oil
4) 70 ml/2.5 fl oz of cold cow milk
5) 1 tbsp of vanilla essence
6) grated zest from a lemon
7) 250 g/9 oz of cake flour
8) 10 g/0.35 oz of baking powder (1 sachet)
9) 500 g/17 oz of fresh black cherries
10) some powdered sugar for garnishing (optional)

➡️ How to make fresh cherry cake from scratch? ❓

Fresh Cherry Cake

step 1: place eggs into a bowl and toss in the sugar
step 2: combine ingredients with the mixer until the sugar is dissolved completely
step 3: pour oil and milk, then mix again
step 4: add vanilla essence and grated lemon zest
step 5: add flour and baking powder, then mix ingredients by hand
step 6: cover the bowl with food foil and place it into the fridge for 1 to 12 hours
step 7: remove seeds from cherries
step 8: toss the cherries into the dough
step 9: combine ingredients by hand very slowly
step 10: pour the mixture into a baking paper-lined tray
step 11: level the dough, place the tray into the preheated oven at 250C/480F for 10 min, then reduce temperature to 210C/410F and bake the cake until golden
step 12: wait to cool the black cherry cake
step 13: cut the cake up and sprinkle over some powdered sugar (optional)

➡️ 5 PRO tips for fresh cherry cake 🔎

  • use black cherries if you can but the recipe can be made with other sweet cherry types as well and even with sour cherries
  • the cake is all the fluffier the longer the dough stays in the fridge, so I recommend you leave it as cold as possible but not more than 12 hours!
  • don’t forget to use the two step backing method for the best results – you need first a higher temperature to rise the dough, then a lower one to bake well
  • don’t cut off the cake until it isn’t completely cold
  • even if not mandatory, I recommend you to sprinkle over powdered sugar for a better look and taste (vanilla powdered sugar is even better!)

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