Summer does not ever pass without cherry cake. Everyone has their own recipe; some quick, some more time-consuming. I’ve eaten a lot of cherry cakes since coming to Serbia, but this is the one I like the most. I and joined the club and decided to make my own recipe to have it just how I like it, to find out everyone loves it too.
This cherry cake is not a one-bowl, quick cake, but it’s definitely worth all the whisking and folding. The texture is soft, airy, moist, and really good. It’s a really goodsponge cake with added fruit if you may say.
Cherry cake Ingredients
In this cake I use both butter and oil because oil gives moistures and well, who doesnt like the taste of butter. I separate egg whites and yolks to get more air into the cake with the folding in of the stiff whites. This makes the cake light and just scrumbtious. The cherries are at the end added to the batter and on top of the batter. This is to get a good even amout of cherries both inside and out, and to have them look beautiful on the cake too. I use fresh cherries in this cake but you may use frozen cherries too.
This cake is good with just a dusting of icing sugar. You may also have it with custard or bake it in two pans and layer it. I hope you love it.
Cherry cake
Ingredients
- 4 Eggs
- 2 Cups Flour
- 2 Tsp Baking powder
- ¾ Cup Sugar
- 2 Tbsp. Sour cream
- ½ Cup Youghurt or butttermilk
- 1 Tsp Lemon rind
- 80 g Melted butter
- 60 ml oil
Instructions
- Preheat your oven to 180°C
- Separate egg yolks and egg whites
- In one bowl whisk egg whites with half of the sugar until stiff
- In another bowl whisk egg yolks with the rest of the sugar until pale in colour
- Add melted butter, then oil, whisk
- Add youghurt and sour cream, whisk
- Add frlour with baking powder and lemon rind in three parts
- Fold in egg whites in three parts
- Carefully fold in one cup of cherries
- Pour in a prepared tin
- Carefully layer the remaining cherries on top of the batter
- Bake for about 30 minutes in fan oven or until its nice and golden, with toothpick coming out not doughy
- Take out of the oven, let it cool for about 10 minutes and put on cooling rack
- When cool, dust with icing sugar and enjoy
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