Cherry Sponge Cake
A light and fluffy cherry sponge cake featuring sweet vanilla and tender layers, perfect for dessert or teatime gatherings, appealing to those who love fruity, moist cakes.
Ingredients
Instructions
- Cream together sugar and oleo or butter.
- Add eggs one at a time, beating well after each addition.
- Add sifted flour and fold in well.
- Pour batter into a tart pan.
- Make squares in the batter with a toothpick.
- Place a spoonful of your favorite filling into each square.
- Bake in a 350°F oven for 35 to 40 minutes.
- Test with a toothpick for doneness.
- When cool, dust with powdered sugar.
Tips & Substitutions
For a lighter texture, separate the egg whites and yolks, whipping the whites until stiff peaks form before folding them into the batter. You can substitute half the butter with unsweetened applesauce for a healthier option. If you want a more tangy flavor, consider adding a tablespoon of lemon zest to the batter. This cake can also be made using almond extract instead of vanilla for a different twist.
Serving Suggestions
This Cherry Sponge Cake is delightful served with a dollop of whipped cream or a scoop of vanilla ice cream. Consider pairing it with a light fruit salad for a refreshing contrast. It also pairs beautifully with Lemon Dream Frosting for an extra layer of sweetness. For a charming brunch option, serve it alongside Old Time Pancakes and fresh berries.
Storage & Reheating
Store any leftover Cherry Sponge Cake in an airtight container at room temperature for up to three days. If you want to extend its freshness, refrigerate it for up to a week. To reheat, simply microwave a slice for about 10-15 seconds or warm it in a preheated oven at 300°F until slightly warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Sponge Cake contains roughly 347 calories, with 5g protein, 60g carbohydrates, and 4g fat. It is a good source of vitamin C (12% of the Daily Value), calcium (11% of the Daily Value), and protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cherries instead of fresh ones?
Yes, you can use frozen cherries in this recipe. Just make sure to thaw and drain them well to remove excess moisture, which can affect the cake's texture. Toss the thawed cherries with a bit of flour before adding them to the batter to help them hold their shape during baking.
What can I use instead of butter?
If you're looking for a dairy-free option, you can substitute the butter with coconut oil or a vegan butter alternative. Just ensure that the replacement is solid at room temperature for the best texture. You could also use vegetable oil, but it may alter the flavor slightly.
How do I know when the cake is done baking?
To test for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Keep an eye on the cake during the last few minutes of baking to prevent overcooking, especially if you are using a darker tart pan.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).