Cherry Berry Sponge Cake

Sponge cake is unlike other cakes. If you are cooking a more standard cake, even if you mess it up, it will likely taste good. Sponge cake is a bit different. While it is not as fraught with danger as an angel food cake, I think sponge cake is overall more challenging.

It is really easy to end up with a cake that is heavy, clumpy and very eggy-flavored.

Sponge cake is very versatile, it can be used as a replacement for most cakes and can also be used in things like jelly rolls.

Here are a few tips:

Beat the eggs thoroughly. Beat one at a time until you get something that looks like a ribbon that sticks around for a few seconds. This uses egg yolks, so it will not mix into stiff peaks like an angel food cake.

Sift the dry ingredients very well. This will help keep the cake light and fluffy.

Carefully fold in the dry ingredients. Do this until the flour mixture just blends into the liquid, and it should not be clumpy. Do it gently to not ruin your work with the eggs.

Do not over bake, be super careful here. Good quality pans with - possibly - baking strips wrapped around the pan might be helpful.

I use springform pans because they are easier to line and remove the cake after baking.

This can be made into two full-sized cakes - double the recipe, although you might end up with extra batter - one cake that is split in half horizontally, or one full sized and one smaller cake pan. I like the last option as it makes it look unique and is easier than splitting the cake horizontally. There are tools to assist in splitting the cake, called cake levelers.

This recipe is not overly sweet, which is nice.

Cherry Berry Sponge Cake

14 tbsp unsalted butter(1 3/4 half cup sticks)
1 c bakers sugar
4 large eggs
2 tbsp whole milk
1 tsp vanilla extract

  • Preheat oven to 375 F
  • Line one or two sprinform pans - see tips above - with parchment paper and butter the insides of the ring
  • Cream the butter and sugar with beaters. it should be fluffy
  • Beat the eggs in, one at a time. Note the tips above
  • Mix in the vanilla extract
1 1/2 cups self-rising flour
1 tsp baking powder
pinch of salt

  • Mix the flour, salt, and baking powder together in a seperate bowl
  • Sift well
  • Gently fold the flour into the batter. Note the tips above
  • Place the dough in the pan(s)
  • Bake for about 20 minutes and let it cool for a few hours
  • It is best if you wrap it in plastic wrap after it is totally cooled and let it sit for 4-5 hours but this is optional
Make the filling:
Lemon Whipped Cream
1/2 C Moreno Cherry Jam - approx
About 6 oz fresh raspberries
Powdered Sugar - optional

  • If you are planning on splitting the cake, do it now
  • Spread the cherry jam over the cake
  • Then, spread a thick layer of whipped cream over the jam
  • Sprinkle the raspberries over the whipped cream
  • If you have a second layer, flip the top cake over and spread more jam over it and place it on top of the first cake
  • On the top, you can lightly sprinkle powdered sugar over it, using a sifter and then top with berries and put a bit of whipped cream on the middle of the cake
  • Alternatively, you can spread more whipped cream and place berries on that

If you do not have self-rising flour on hand here is a simple way to make it yourself.

Bakers sugar is also called superfine or caster. It can be made by carefully blending regular sugar in a blender. Be careful, if you blend too much you will get powdered sugar.

Don’t forget, the whipped cream recipe is here.

There are lots of variations: sliced strawberries, black or blueberries, pomegranates, perhaps rhubarb, or whatever you think would be good. There is not really a wrong answer, except broccoli. Don’t use broccoli.

This post is licensed under CC BY 4.0 by the author.

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