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Sour cherry sponge cake
2 eggs
80g powdered sugar
80g flour
½ sachet baking powder
some lemon zest
20g butter
300g sour cherries
+ powdered sugar for serving
Which ones do you like more?
Cherries or sour cherries?
In our family, opinions diverge,
but Marcel couldn’t refuse several slices of this cake.
Beat egg whites until stiff and add
sugar bit by bit and then the yolks one by one.
Keep stirring; add the flour, the
baking powder, the lemon zest, and the butter (melted).
Pour the
batter into a rectangular baking pan, on baking parchment.
Place the sour cherries on top
(pit them first – Marcel helped me by using a metallic straw and it seemed
easy).
Bake for 15 minutes in the preheated oven, at 150°C.
Leave the
cake cool in the baking pan; then, take it out, slice it, and serve it dusted
with powdered sugar.
Mmmm... tasty
and once again ’easy to eat’ (Marcel)!
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