Morello Cherry Sponge Cake

This light and fluffy cherry sponge cake is made with fresh cherries, lemon zest, and vanilla sugar. Perfect for summer gatherings, it’s easy to make and so delicious!

Prep Time20

Cook Time35

Total Time55

Course: Desserts

Cuisine: Romanian

Servings:

Calories: 196kcal

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.

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