gm.blackmilkmag.com
New recipes

Cherry sponge cake recipe

Cherry sponge cake recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • Recipes
  • Dish type
  • Cake
  • Sponge cake
  • Easy sponge cake

This is an easy and quick recipe for cherry sponge cake. Ready in just about 30 minutes, plus cooling time, this is an ideal cake for when you need something pretty quick!

72 people made this

IngredientsServes: 10

  • 150g butter, at room temperature
  • 150g caster sugar
  • 3 eggs
  • 150g self raising flour
  • 1 (400g) tin black cherries, stoned and halved

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Preheat the oven to 180 C / Gas 4. Grease a 20cm deep cake tin and line with baking parchment.
  2. In a mixing bowl, combine the butter and sugar and beat until fluffy. Add the eggs, one at a time, beating well after each addition until pale and creamy. Fold in the flour until well incorporated. Transfer to the prepared cake tin. Lay the cherries over the cake mixture.
  3. Bake in the preheated oven for 30 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin. Use the baking parchment to help you lift the cake out of the tin, place on a serving plate then slice and serve.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

My family loved this recipe. I used egg replacer. I'm now going to use this as a basic sponge cake mix too.-13 Jun 2017


Cherry Sponge Mug Cake

Cherry sponge mug cake is a delicious sweet combination of fruit flavours taking just 10 minutes to make. A perfect pudding treat for when you have very little time but crave something just a little naughty!

So how do we suddenly get to a cherry sponge mug cake?

Well folks, I didn&rsquot tell you that not only did I get a spiralizer for Christmas, but I also got a book about mug cakes!

Today I&rsquom starting off with the most basic of mug cakes that I&rsquove put together myself, inspired by that book, an easy cherry sponge mug cake.

I&rsquove even put together a step by step picture guide to show you how to make it below!

If you follow the blog (subscribe details at the bottom!) you&rsquoll remember that by following our 80/20 rule, my other half and I love to have some kind of pudding/dessert on a Sunday.

Well as we went out for dinner last Saturday, I hadn&rsquot prepped any pudding for Sunday!

Cue a rather quick throwing together of some basic ingredients on Sunday, with no time to go to the supermarket and out comes this yummy easy cherry sponge mug cake delight!


Cherry Sponge cake

When even green tea makes my heart beat like in horse race, when I climb the stairs to my bedroom four times in a row because I forget what I needed there, when I throw again a cake I baked because it’s beyond any accetable standard… I understand that I need to slow down a moment, breathe, do something different and start again just when I have a clearer mind.

Reading a book that has nothing to do with food and baking works perfectly, especially if it’s a fantasy, where there are knights, damsels, intrigues, ancient forests and (dire)wolves. Without having ever seen the TV series, I started reading A Song of Ice and Fire saga, exhausted by a friend who would not stop writing me e-mails (very convincing, I admit) pushing me to read it, sure I would have liked it. And so it was, after two pages of introduction it was like diving into a parallel world… now I have to ration the pages of the books or else I would spend the whole day crouched on the sofa with the book in my hand.

Another trick that works great to relax is to make a cake. I know, it seems a contradiction, but I am not talking about any cake, when you have to experiment with doses and cooking time. I’m talking about a safe cake, a cake you are absolutely sure that will come out perfect, just from reading the ingredient list! One example? The soft and spongy Torta Margherita I learned during my pastry class.

Since I had a basket of cherries to be finished, I added a handful of the ripe fruit to the dough, then served the cake with a dusting of powdered sugar. The sponge cake has the good taste of the old times sweet treat, slightly scented with vanilla, it reconciles you with the world. Every so often you need that too, simplicity.

The doses are expressed in grams: I am every day more aware that making pastry is like chemistry, and even 2 or 3 grams seem to make a difference! For convenience I have also reported the ‘normal’ quantities in brackets.

Serve it with a sweet sherry – you’ll love it!


Cherry jello poke cake is super easy to make!

The cake is poked all over to allow the jello mixture to saturate the cake. The flavor gets in the cake for an amazing dessert.

The kids will really enjoy helping with this recipe so get everyone involved!


Alineaphile

026 | SPRING SPONGE CAKE, Tonka Bean, Dried Cherry, Vanilla Fragrance Alinea Restaurant cookbook recipe, pages 128-129.

I’m baaaack! I swear I’m finishing up this project soon…

Here’s my attempt at the recipe for SPONGE CAKE, Tonka Bean, Dried Cherry, Vanilla Fragrance from Alinea Restaurant in Chicago. It’s Alinea’s humorous take on traditional Victoria sponge cake — on a stick (actually a long vanilla bean), coated with a thin, clear layer of hard candy, sprinkled with dried cherry and grated tonka bean, and served with a delicious tonka bean cream and foam. It’s a cherry-vanilla cake pop — with a crunchy candy shell, and a side of danger!

Sponge Cake
Victoria sponge (aka ‘Victoria sandwich’ or ‘Victorian cake’) is a light, moist cake made with eggs, sugar, flour and fat. In the U.S. we think of it as ‘pound cake.’ England’s Queen Victoria loved the stuff at tea time. It is traditionally served with raspberry jam and whipped double or vanilla cream. This recipe deconstructs the basic elements of the Victoria sponge, and recombines them in a delicious, playful way…


Mise en place for sponge cake.

I heated up the oven to 300ºF and prepared a halfsheet tray for baking with butter and flour. Then combined the eggs, sugar, Trimoline (We’re using Trimoline to keep the cake moist…), grapeseed oil and salt in the bowl of my KitchenAid mixer. Whipped ’em into shape for about three minutes with the wire attachment.

What is Trimoline?

Trimoline® is a registered brandname for an invert sugar syrup paste manufactured by Erstein. Made from beet and sugar syrups, it is very concentrated and thick, used to prevent crystallization, resists humidity, acts as an anti-oxidant, increases caramelization, improves texture, preserves aroma, flavor, and color. It is generally much sweeter than regular granulated sugar.

Inverted or invert sugar is a mixture of glucose and fructose. It’s made by splitting sucrose into its two components. “Compared with its precursor sucrose, inverted sugar is sweeter and its products tend to stay moist and are less prone to crystallization.” Invert sugar has a high affinity for water, and for this reason, it is used to keep products moist.

It works very well in sorbets and ice creams because it lowers the freezing point, virtually eliminating crystallization. Invert sugar acts as an emulsifier and helps stabilize the sorbet.

If you can’t find Trimoline, some on eGullet have suggested substituting honey, glucose paste or corn syrup. You can also try making your own. Other available brands of invert sugar syrup paste are Colorose, Honey-O, Inversol, Nulomoline and Nevuline.

Meanwhile I sifted together the cake flour and baking powder. Took the whipped egg mixture off the stand mixer and gently folded in the sifted flour. In a small bowl I combined the milk and cherry liquid, then stirred into my batter.

Poured the batter onto the baking tray and popped into the oven for 20 minutes. Removed and let cool.

Ingredients
King Arthur all-purpose flour
Eggs
Sugar
Trimoline (or glucose paste or corn syrup)
Grape seed oil
Kosher salt
King Arthur cake flour, sifted
Baking powder
Alta-Dena whole milk
Maraschino cherry liquid

About Tonka Beans

Kumaru (Dipteryx odoratais) is a species of flowering tree in the pea family, native to Central and South America. Its seeds are known as tonka beans (sometimes tonkin or tonquin beans), and have a vanilla and cherry-like flavor. As tonka beans may contain a high content of coumarin, an anticoagulant, they are regulated in food products within many countries including the US. In large, concentrated amounts, coumarin may cause hemorrhages, liver damage, or paralysis of the heart. Adverse affects are negligible or non-existent when consumed in small amounts.

Coumadin® brand of warfarin is a commercially manufactured anticoagulant used to prevent blood clots.

Learn More…

Yay! Let’s work with this terrifying ingredient!

Tonka Bean Cream
I re-hydrated the gelatin sheets in cold water, and squeezed out the excess. In a medium saucepan I combined the milk, cream, tonka beans, cherry liquid and sugar. I brought them all to a simmer, then added the gelatin sheets, stirring to dissolve the solids. Removed from the heat. In a large stainless bowl I whisked together the egg yolks and and salt, then slowly whisked in half the cream mixture to ‘temper’ the eggs. (If you add it all together quickly, you’ll just scramble the egg yolks and ruin your sauce…) Then whisked in the remainder and returned to very low heat on the stovetop. Whisk constantly with one hand while holding the rim of the stainless bowl in a towel or mitt with the other. I rotate the bowl while I do this to keep an even low heat over the thicken sauce. This technique works perfectly for egg sauces like hollandaise and sabayons.

After the sauce has emulsified a bit, the cookbook tells you to to immerse the pan in ice water. This cools it down fast enough to stop any cooking of the eggs that’s still going on.

At this point you can strain the tonka beans out and add the liquid to a ISO siphon canister if your’e foaming it.

I decided to forgo the siphon method, and thickened my tonka bean cream up with some more gelatin. It was not super light and foamy as it would have been coming out of a siphon, but more of a sour cream texture, which was fine for me. It tasted like vanilla cream with a hint of cherries. A very unique flavor. I was out of NO2 cartridges anyway…

This made a lot and I saved the rest for deserts.

Ingredients
Rousselot silver gelatin sheets
Alta-Dena whole milk
Alta-Dena heavy cream
Dried tonka beans
Maraschino cherry liquid
Sugar
Egg yolks
Kosher salt

Tonka Bean Froth
This component recipe is very similar to that for Tonka Bean Cream, but its ultimate form with be bubbly not foamy. In a medium saucepan I combined the milk, cream, soy lecithin, tonka beans and sugar. I brought the mixture to a simmer, whisking to dissolve all the solids. Then removed the saucepan to an ice bath to cool. When the liquid cooled to room temp, the tonka beans had infused their flavor. I strained this into a tall container and reserved for later. We’ll foam it up with an immersion circulator later. The soy lecithin provides elasticity to the bubbles, and delays them from popping too quickly.

Ingredients
Alta-Dena whole milk
Alta-Dena heavy cream
Soy lecithin powder
Dried toka beans
Sugar

Neutral Caramel Rectangles
When you say ‘caramel,’ I think of those golden brown cubes of chewy goodness from See’s Candies. Indeed, most of us associate the word with a amber-to-brownish color. Neutral caramel is supposed to be a thin layer of crystal-clear candy, carefully heated so as not to discolor. This recipe uses Isomalt, a sweet sugar substitute derived from beet sugar alcohols. Isomalt is used in the production of sugar-free candy, “especially hard-boiled candy, because it resists crystallization much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.”


Mise en place for neutral caramel.

I combined the Isomalt, sugar, glucose and water, and brought to a boil. The neutral caramel in the cookbook is completely clear. Mine turned a bit yellow. It wasn’t until I was researching this post that I found out why. Many things can yellow the caramel. Gas burners at too high heat instead of a controlled heat with induction burner. The minerals in tap water. Wooden spoons and natural bristle brushes…

Here are some invaluable tips from Chef Dominic Palazzolo’s blog, MakeYourOwnMolds.

Use distilled water. The minerals in tap water can turn brown when exposed to elevated temperatures but because there is so little of these minerals it is perceived as a yellowing effect.

Use stainless steel pots and stainless steel utensils for stirring. Do not use a wooden spoon. Foreign materials in the wood leach out into the Isomalt which can turn the mixture yellow.

Do not cook less than three pounds of Isomalt at a time. Cooking small amounts of Isomalt creates too shallow a depth of material which can cause hot spots in your mixture and lead to premature yellowing.

Cook Isomalt on an appropriately sized burner. Electric [induction] burner should be slightly smaller than bottom of pot. When cooking with gas, flame should not creep up the side of the pot and remain on the bottom of the pot only. These precautions prevent overheating of the sides of the cooking pot which can cause premature yellowing. Using an induction range is the best way to cook Isomalt because it delivers heat only to the bottom of the pot.

Do not use a natural bristle brush to wash down the sides of the pot once Isomalt comes to a boil. Use a nylon pastry brush. There are a host of chemicals and conditioning agents in the natural bristles that can turn your Isomalt yellow.

Test your candy thermometer. Many of them read inaccurately. Test by bringing water to a boil and inserting thermometer and observe the temperature is shows. It should read 212ºF at sea level.

Cook Isomalt to 338ºF. Take off heat at about 333ºF and place bottom of pot in water to stop the cooking process. Allow the pot to stay in water only until the hissing stops — about 5 seconds.

Then poured out on a silpat mat to cool. Broke in pieces small enough to fit into my spice grinder.

Ground to a fine white powder.

Reserved to an airtight plastic container. Can save for awhile too!

To make the thin neutral caramel “tuile” squares, I sifted the powder onto a silpat mat, then heated in a low oven until it had just meltd again. Then removed to cool

But I sifted it waaay too thick. I found out you don’t need much! I could have ground it up and remelted it once more (think “Live, Die, Repeat”), but I’m too lazy for that. Just remember, the thinner the layer the better…

Ingredients
Powdered Isomalt
Granulated Sugar
Glucose
Water

Assembly
Let’s make some frikken cake pops! I cut the sponge cake into long rectangles, impaled each with a long vanilla pos, then placed a thin sheet of the neutral caramel atop each. The tuiles have to extend over the sides of the cake, so when heated, the sugar “encases” the cake. I put into a warm oven just long enough to melt the sugar, and removed to let cool.

Flip ’em over and repeat! Then you’ll have cake pops fully encased in a hard sugar coating. Just like an ice cream treat is encased in hard chocolate…

I used some antique punch glasses, but you can use whatever you’d like. In the cup, I added a generous dollop of Tonka Bean Cream, and placed the cake pops in each. Then whipped up the Tonka Bean Foam with an immersion blender and added to the top of the cream. Sprinkled some grated freeze-dried cherries over and topped with a bit of freshly grated tonka bean.

There we go — fancy-schmancy cake pops fit for good old Queen Victoria herself!

King Edward VII, Queen Victoria and Queen Alexandra, photographed by Alexander Bassano, c1883. © National Portrait Gallery, London. Used with permission.

Ingredients
Dried vanilla beans
1 Dried tonka bean
Freeze-dried cherries

Yields: Enough to make at least 12 cake pops. (Maybe 24 if you’ve got enough vanilla beans…)

Serveware
Any ol’ glass will do

Equipment
Cutting board and kitchen knife
Salter digital scale
Measuring cup, spoons
Cuisinart SmartStick immersion blender
Kitchen sieve or chinois
Wire whisk
Rubber spatula
Pastry brush
Small and medium sauce pans
Full and halfsheet cooking trays
Silpat silicone baking mat
Plastic containers


Preparation

Step 1

Place racks in upper and lower thirds of oven preheat to 400°. Lightly coat two 18x13" rimmed baking sheets with nonstick spray and line with parchment paper, leaving a slight overhang on longer sides. Smooth to eliminate air pockets. Lightly coat parchment with nonstick spray. Beat egg yolks in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until light and frothy. With the motor running, gradually stream in ¾ cup sugar and beat until super voluminous and light and mixture leaves a very slowly dissolving ribbon when it falls off the end of the whisk and back into the bowl, about 4 minutes. Rub a small dab between your fingers—it should be grit-free (this means all the sugar is dissolved). Scrape yolk mixture into a large wide bowl.

Step 2

Thoroughly wash and dry mixer bowl and whisk, then beat egg whites and salt on medium-high until frothy. Increase speed to high and gradually add remaining ¾ cup sugar in a steady stream. Beat until meringue is glossy and forms medium peaks, about 3 minutes beat in vanilla. (Do not overbeat—it will look dry and curdled—this makes it difficult to fold in and yields a dense genoise).

Step 3

If making chocolate genoise, sift flour and cocoa powder over egg yolk mixture (or just flour if making vanilla). Vigorously fold in with a large rubber spatula, running it down along bottom of bowl and lifting up through center and over the top as you rotate bowl. The mixture will seize up and thicken quite a bit. Add one-third of meringue and mix thoroughly to incorporate (this will lighten the batter). Gently fold in remaining meringue in 2 batches (err on the side of mixing less rather than more it’s okay if a few streaks of batter remain).

Step 4

Divide batter between prepared baking sheets and spread evenly with a large offset spatula, working into corners. Bake, rotating pans from top to bottom and front to back halfway through, until top is golden and center springs back when gently pressed, 10–14 minutes. Let cool.

Step 5

To cut out rounds, fit a 9"-diameter cake or springform pan into a corner of the baking sheet and work a small paring knife around pan to cut out a full circle.

Step 6

Move cake pan directly next to the first cutout and cut around it again to make a partial circle. It should be about two-thirds of a full round.

Step 7

Move pan again and cut a third partial circle using as much of the remaining cake as possible. This will be the smallest.

Step 8

Align the two partial circles so they form a 9" round. Trim overlap so cake pieces fit together.

Step 9

Save scraps for another use (trifle!). Repeat cutting process with second cake to make 2 more rounds. When you're done, you should have four 9" rounds (2 whole rounds and 2 formed from multiple pieces).

Step 10

Do Ahead: Genoise can be baked 1 day ahead. Store tightly wrapped at room temperature, or freeze up to 1 week. Thaw at room temperature before using.


What Is a Clafouti?

A clafouti (also spelled clafoutis) is a country-style dessert that originated in the Limousin region of South-Central France. It is a rustic, simple way to use seasonal fresh fruits and was originally made with unpitted dark tart cherries. In the States, Bing cherries, which are dark and sweet, are often used to make this dish and they are pitted.

Its name comes from the French word clafir, which means to "fill up," referring to the act of filling a baking dish with the fruit. Some French cooks add a little liqueur to the egg batter that is poured over the fruit.

While not traditional and purists would disapprove, these days, clafouti are made savory by eliminating the fruit and using bacon, cheese, and other ingredients.


Sponge Cake with Cranberry Curd

This cake's airy texture is due entirely to whipped egg whites. We've paired the layers with sweet cranberry curd and finished the cake with whipped cream for a rich winter dessert that's as light as snow. The sponge cake recipe was shared with us by cookbook author Mark Bittman, in the Holiday 2018 issue of Sift magazine.

Ingredients

  • 3 cups (298g) fresh or frozen cranberries
  • 1 cup (198g) granulated sugar
  • juice and grated rind (zest) of 1 orange
  • 1/8 teaspoon salt
  • 1 small sprig fresh rosemary, optional
  • 6 tablespoons (85g) unsalted butter
  • 2 large eggs
  • 3 large egg yolks
  • 6 large eggs, separated, at room temperature
  • 1 cup (198g) Baker's Special Sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 cup (120g) King Arthur Unbleached Cake Flour
  • 3/4 cup (149g) granulated sugar
  • 1/2 cup (113g) water
  • 1/2 cup (50g) fresh or frozen cranberries

Instructions

To make the curd: Place the cranberries, sugar, orange juice and zest, salt, and rosemary in a medium saucepan and bring to a boil over medium heat. Cook, stirring occasionally, until the berries pop and start to break down, abut 10 minutes.

Remove from the heat, remove and discard the rosemary sprig, and purée with an immersion blender or in a food processor. Strain the purée into a clean medium saucepan.

Whisk in the butter, eggs, and egg yolks. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

Remove the curd from the heat and transfer it to a bowl. Cover with plastic wrap that touches the surface, and refrigerate until cold.

To make the cake: Preheat the oven to 350°F. Grease your choice of two 8" (at least 2" deep) or 9" round pans. Line the bottoms with parchment, then butter and flour the parchment.

Combine the egg yolks and 3/4 cup of the sugar in a large bowl. Using an electric mixer, beat on medium-high speed until the mixture becomes pale and thick, 3 to 5 minutes. Stir in the vanilla and salt.

In a clean bowl with a clean whisk attachment, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating on medium-high speed until the whites are stiff and glossy, about 2 minutes. Fold the yolk mixture, one third at a time, into the whites.

Sift the flour over the mixture and fold gently until incorporated.

Divide the batter evenly between the pans. Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and the center springs back when lightly touched.

Remove the cakes from the oven and let cool in the pans on a rack for 5 minutes. After 5 minutes turn the layers out of the pans, peel off the paper, and return to the rack to finish cooling right side up.

To make the whipped cream: In a large mixing bowl, beat the heavy cream with the confectioners' sugar and vanilla until stiff peaks form.

To make the sugared cranberries: Combine the sugar and water in a small saucepan and bring to a boil, cooking until the sugar dissolves. Add the cranberries and return to a boil simmer for 1 minute.

Remove from the heat and, with a slotted spoon, take the cranberries out of the syrup and roll them in superfine (Baker's Special) sugar until coated. Place on a rack to dry.

To assemble: Split the cake layers horizontally and place half of one on a serving plate. Spread with 1 cup cranberry curd.

Place the other half of the layer on top and spread with another cup of curd. Repeat with half of the second layer. Top with the remaining curd and cake, then frost the top and sides with whipped cream. Garnish with the sugared cranberries.

Store the cake, covered in the refrigerator, for up to four days. Freeze for longer storage.


Marzipan and Cherry Cake

Tomorrow there is a coffee morning at my son’s school, as at many other places around the country, to raise money for Macmillan. I’ll be going along to support the school and this brilliant charity and I’ll be doing my bit by drinking lots of tea and coffee and sampling lots of cake!! This year I’m taking this marzipan and cherry cake as my contribution to the baking.

I’m really hoping my cake this year is more successful than last year’s effort – coffee cake with white chocolate icing. The cake tasted delicious, the problem was that I didn’t put the tin lid on properly. That combined with the fact that I tripped as I was walking out of the front door meant that the cake ended up all over my hall floor rather than in the school hall where it should have been (actually there were three pieces that managed to stay in the tin, but I wasn’t sure I could turn up with three pieces of slightly battered looking cake so I ate them at home!).

Since then I’ve invested in a much sturdier cake tin and I’ll be wearing sensible shoes, so fingers crossed no mishaps tomorrow.

FREE GRAMS TO CUPS CONVERSION CHARTS

Subscribe to the Charlotte's Lively Kitchen mailing list to get your FREE printable grams to cups and cups to grams conversion charts for twelve popular baking ingredients


Easy Recipe

Whisk flour baking powder and salt together in a bowl. 12 cup flour all purpose.



Fresh Cherry Wine Cake Torta Al Vino Rouxbe Online Culinary



Vintage Cherry Chip Layer Cake House Of Nash Eats



What To Make With Fresh Cherries

Pour into a greased shallow 3 qt.


Fresh cherry sponge cake recipe.

You could also try it as a filling for crepes or blintzes.
Served warm this cherry sauce makes a wonderful topping for sponge cake pound cake or ice cream.
Now spoon the cake mix into the prepared tin level off the top with the back of a spoon then sprinkle over the remaining third of the cherries and poke them just under the surface with a teaspoon.

Ingredients 1 tablespoon butter softened to grease the baking dish.
Beat with an electric mixer until light and fluffy.
Sift the flour cinnamon and caster sugar into a bowl.

Recipes from real home cooks tested in our kitchens and delivered right to your.
In a bowl combine flour 1 cup of sugar baking powder milk and oil.
12 ounces fresh dark cherries rinsed patted dry and pitted.

3 5 tablespoons red wine or milk.
1 14 cups milk.
Spread batter in the prepared baking.

Butter or spray with a non stick cooking spray an 9 inch 23 cm spring form pan and line the bottom of the pan with a round of parchment paper.
Fresh cherry cake recipe from scratch also the crumbs please cornstarch butter buttermilk salt canola oil butter all purpose flour and 12 more homemade fresh cherry cake an italian in my kitchen.
In a small saucepan melt the butter.

1 heaped tablespoon cocoa.
Bake the cake near the centre of the oven for 50 minutes then cover with foil and continue cooking for a further 10 minutes or until the centre is springy to touch.
Directions preheat oven to 375 degrees f 190 degrees c.

12 1 teaspoon cinnamon.
Place 1 cup sugar and butter in a separate bowl.
500g cherries stones removed.

Preheat oven to 400 degrees f 200 degrees c.
Make a well in the centre and add the egg milk and melted butter then combine with a wooden spoon or electric whisk.
Grease and base line a 20cm round cake tin about 5cm deep.

This cherry cake recipe is very easy full of cherries and deliciously moist.
Bake at 3750 for 40 45 minutes or until a toothpick inserted in the cake portion comes out clean.
Remove from heat and set aside to cool to room temperature.

Grease a deep 9x13 inch baking dish.
Served warm this cherry sauce makes a wonderful topping for sponge cake pound cake or ice cream.
Its perfect on its own with a cup of tea or coffee in the morning for breakfast italians love a slice of a simple cake in the morning or snack in the afternoon.

In a bowl combine cherries food coloring if desired extract and remaining sugar.
3 large eggs room temperature.



Comments:

  1. Kaemon

    In my opinion, you are wrong. I'm sure. I can defend my position. Email me at PM, we will discuss.

  2. Kevin

    I beg your pardon that intervened ... I understand that question. I invite to the discussion.

  3. Mani

    I'm sorry, but I think you are wrong. I'm sure. I can defend my position. Email me at PM.

  4. Ze'ev

    Sorry for interfering ... But this topic is very close to me. Ready to help.



Write a message