Sour cherry sponge cake

by - 21:00

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).
Pit the sour cherries
Bake for 15 minutes in the preheated oven, at 150°C.
Bake for 15 minutes
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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