Enjoy this Morello Cherry Sponge Cake recipe with fresh or frozen Morello cherries, lemon zest, and a hint of vanilla. It's perfect for any occasion; light, airy, and delicious!
If you're looking for simple, no-fuss cakes to satisfy your sweet tooth, I’ve got just the list for you! Continuing my series of easy-to-make cakes with everyday ingredients, these recipes don’t require any baking experience. They’re perfect for those moments when you crave something sweet, quick, and homemade. I always keep these on hand for those last-minute dessert cravings!
My favourites include a classic apple cake, a moist bundt cake, and a creamy tiramisu cake that’s no-bake and so satisfying. Try the flourless yoghurt cake or a zesty lemon cake made with just 1 egg for a lighter option. If you love tropical flavours, go for the raspberry and coconut cake. And when you’re short on time, the no-bake cake is a lifesaver. Quick, simple, and homemade—these cakes are a must-try!
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💗 Why You’ll Love This
This classic Romanian pandispan cu visine is light, fluffy, and packed with juicy cherries. A hint of lemon zest adds freshness, while vanilla brings a cosy aroma. It’s easy to make, perfect for any occasion, and works with fresh or frozen cherries. Serve it plain or with a dusting of powdered sugar—either way, it’s a crowd-pleaser!
🥧 Ingredients to Make Morello Cherry Sponge Cake
*See the recipe card for full information on ingredients and quantities.
- Eggs: Use room-temperature eggs; they make the cake fluffy.
- Vinegar or Lemon Juice: Helps stabilise the egg whites, making them easier to whip.
- Sugar: Sweetens the cake and balances the tartness of the cherries.
- Vanilla Sugar: Adds a lovely vanilla aroma to the cake.
- Flour: Use plain white flour (type 000) for the perfect soft and airy texture.
- Oil: Keeps the cake moist and prevents it from drying out.
- Lemon Zest: Adds a subtle citrusy hint that pairs well with the cherries.
- Cherries: The star of the show! Fresh or frozen cherries work well in this recipe.
- Powdered Sugar (optional): For sprinkling on top before serving.
♻️ Substitutions
- Eggs: If you need an egg-free version, use flax eggs or a commercial egg replacer, though the texture will change slightly.
- Sugar: You can use a natural sweetener like honey, agave, or coconut sugar. Just note that these will affect the overall flavour and sweetness level.
- Flour: If you prefer a gluten-free version, substitute the plain flour with a 1:1 gluten-free flour blend.
- Oil: Feel free to experiment with other oils like olive oil or coconut oil for a slight flavour twist.
📋 Variations
- Chocolate Cherry Sponge Cake: Add 50 grams of cocoa powder to the batter for a rich chocolate version.
- Nutty Twist: Add crushed almonds or hazelnuts to the batter for a crunchy texture and nutty flavour.
- Berry Mix: Instead of cherries, use a mix of berries like raspberries, blueberries, or blackberries.
- Lemon Glaze: Drizzle a simple lemon glaze over the cake for an extra burst of citrusy goodness.
👩🍳 How to Make Morello Cherry Sponge Cake
How about treating yourself to a delicious dessert? Give our Morello Cherry Sponge Cake a try! It’s super easy to whip up and packed with sweet cherry goodness. We’ll guide you through each step, from prepping those juicy cherries to creating a light and fluffy batter. Trust me, your kitchen is going to smell amazing!
First, prep the cherries by pitting fresh ones or thawing and draining frozen ones. Then, preheat the oven and line a baking tray.
Step 1: Separate the eggs into two bowls. Add salt and water to the egg whites, then beat until soft peaks form. Gradually mix in sugar, vanilla, and vinegar or lemon juice until stiff peaks form.
Step 2: Finally, combine the yolks with salt, lemon zest, and oil until smooth.
Step 3: Gently fold the egg yolk mixture into the egg whites until smooth.
Step 4: Sift the flour into the egg mixture and gently incorporate it with a spatula or whisk, stirring just until smooth without overmixing.
Step 5: Pour the batter into a prepared tray and press the cherries onto the surface. Bake in a preheated oven until a toothpick comes out clean, covering with damp parchment halfway through.
Step 6: Cool and serve by transferring to a rack and dusting with powdered sugar if desired. This recipe yields about 24 squares.
Pro Tip: To keep the cherries from sinking, I lightly coat them with flour before folding them into the batter. It helps distribute them evenly throughout the cake.
☕ Serving Suggestions
- Topped with Whipped Cream: Add a dollop of freshly whipped cream or a scoop of vanilla ice cream for a decadent treat.
- With Fresh Berries: Serve the cake with a side of fresh berries to complement the cherries in the cake.
- Dust with Powdered Sugar: A simple dusting of powdered sugar adds a lovely finish to the cake.
- Feta and Honey: If you enjoy contrasting flavours, try serving a slice with a bit of crumbled feta and a drizzle of honey on the side for a sweet and savoury twist.
❓Morello Cherry Sponge Cake FAQs
Yes! Just make sure to thaw and drain them well before using them in the recipe to avoid excess moisture in the batter.
Yes, you can substitute the plain flour with a gluten-free flour blend. The texture will be slightly different but still delicious.
Lemon zest adds a nice brightness to the cake, but you can omit it if you prefer or substitute it with orange zest for a different flavour.
Room Temperature: Keep the cake in an airtight container at room temperature for up to 2 days.
Refrigerator: For longer storage, refrigerate for 3-4 days.
Freezer: Wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge before serving.
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Morello Cherry Sponge Cake
Equipment
- 1 35x21 cm baking pan (approx. 13.8 x 8.3 inches)
Ingredients
- 5 medium eggs 50-55 grams each, including shell (1.7-1.9 oz each)
- 120 ml cold water ½ cup
- 2 pinches salt
- 1 tablespoon vinegar or lemon juice 1 tbsp
- 100 grams white sugar ½ cup
- 1 sachet of bourbon vanilla sugar 1.5 teaspoon or 1 teaspoon vanilla extract
- 250 grams all-purpose flour 2 cups
- 60 ml sunflower oil or rapeseed, avocado, or grapeseed oil (¼ cup)
- Finely grated zest of 1 untreated lemon
- 400 grams pitted Morello sour cherries 2 ¾ cups
- Optional: Vanilla powdered sugar for dusting
Instructions
- Get the Cherries Ready: If you're using fresh cherries, pit them and set them aside. For frozen cherries, thaw them completely and drain any extra liquid.400 grams pitted Morello sour cherries
- Prep the Oven: Preheat your oven to 190°C (374°F). Line a 14x8-inch (35x21 cm) baking tray with parchment paper.
- Separate the Eggs: Crack the eggs and carefully separate the whites from the yolks, placing them in separate bowls.5 medium eggs
- Whip the Egg Whites: In the bowl with the egg whites, add a pinch of salt and cold water. Start beating at medium speed until soft peaks form. As the egg whites get foamy, slowly add the sugar, a tablespoon at a time, while continuing to beat until stiff peaks form. Add in the vanilla sugar and gradually mix in the vinegar or lemon juice.120 ml cold water, 1 tablespoon vinegar or lemon juice, 100 grams white sugar, 1 sachet of bourbon vanilla sugar, 2 pinches salt
- Mix the Yolks: In the bowl with the yolks, add the remaining pinch of salt, lemon zest, and oil. Mix until everything's combined.60 ml sunflower oil, Finely grated zest of 1 untreated lemon
- Fold the Yolks into the Whites: Gradually fold the yolk mixture into the beaten egg whites in small batches. Use a gentle hand to keep the batter light and airy. A balloon whisk works great for this.
- Add the Flour: Sift the flour over the egg mixture and fold it in using a spatula or whisk, being careful not to overmix. Fold until you see no lumps.250 grams all-purpose flour
- Add the Cherries: Pour the batter into the prepared baking tray and spread it evenly. Gently press the pitted cherries across the top of the batter.
- Bake the Cake: Bake for 40-45 minutes until a toothpick comes out clean. After 20 minutes, when the top is golden, quickly cover it with parchment paper to prevent over-browning. Move fast to keep the heat in the oven. Use a damp sheet (lightly wet and wrung out), slightly larger than the pan. Don’t worry if it touches the cake—it won’t affect the bake.
- Cool and Serve: Once the cake is baked, let it cool in the pan for about 10 minutes, then transfer it to a cooling rack. If you like, dust the top with vanilla powdered sugar before serving. My cake made 24 delicious squares!
Video
Notes
- Room Temperature Eggs: It's best to use eggs at room temperature for better volume and texture in the sponge cake.
- Be Gentle: When folding the flour into the egg mixture, use a gentle hand to avoid deflating the batter. This helps the cake stay light and airy.
- Fruit Options: You can substitute the cherries with any seasonal fruit you have on hand like apples, plums, raspberries, or strawberries. Just make sure the fruit is well-drained to avoid excess moisture in the batter.
- Cake Pan Prep: Grease and line the cake pan well to prevent sticking. Parchment paper is a great way to ensure the cake comes out cleanly.
- Double Batch: This cake is so popular that you might want to bake a double batch if you're serving a crowd—trust me, it disappears fast!
- Storage: The cake stays fresh for up to 2-3 days when covered tightly. You can also freeze it for longer storage.
- Serving Tip: Dust the top with powdered sugar right before serving for an extra touch of sweetness and presentation.
Tisha says
This recipe turned out amazing and my family loved it!
Andrea says
I was looking for a quick cake to share with my guest, and this was amazing—easy to make and everyone really enjoyed a slice with coffee in the afternoon.
Swathi says
Morello cherry sponge cake is delicious and a perfect treat. My family asked to make it again.
amy liu dong says
I love this recipe, and I love that you provided us with instructions that are so easy to follow! I can say that this recipe is delicious!