Fresh Cherry Cake

An elegant dessert made of soft sponge cake, fresh cherries and sweet vanilla whipped cream

Building upon one of my favourite sponge cakes the souffle castella cake, this creation takes the soft and tender sponge cake to another level. Fresh cherries and light vanilla whipped cream pair perfectly with this kind of sponge cake to create a perfectly balanced dessert that is light and refreshing.

Baking the perfect sponge

The base of this cake is the sponge cake, however, this is one of the cases when you don't necessarily need a perfect, crack-free sponge cake!

One of the biggest challenges when making a souffle castella cake is creating a smooth and crack-free surface. However, there are a lot of different factors that come into play, and your cake doesn't always come out perfect. When life gives you lemons, make lemonade! This is the perfect way to jazz up your cracked sponges to create a dessert that is even more stunning and delicious.

But, of course, the sponge cake can't be a complete fail. Here are a couple of tips to help you create a soft, tender, and absolutely delicious sponge cake base. If you want a detailed breakdown of the ins and out to creating a picture-perfect sponge cake check out the souffle castella cake blog post here!

Whip a stable meringue

Having a stable meringue is the foundation to a tall and fluffy sponge cake. A stable meringue doesn't have to be whipped to stiff peaks, but the air bubbles that make up the meringue should be fine and tightly packed.

A stable meringue should be shiny with a dense network of air bubbles.

To create a stable meringue add the sugar once the egg whites appear foamy and beat on medium-low until medium-soft peaks. The meringue will take longer to form, but the result is a stable meringue that will create a tall and fluffy cake without large cracks.

Bake the cake in a water bath

A water bath is one of the most important factors in creating a moist and tender cake. By baking the cake in a water bath you are able to even out the oven temperature and create a moist environment perfect for the cake to bake without drying out and cracking. Make sure the water that you use in your water bath is hot, but not boiling. Boiling water will evaporate quickly as the cake bakes, leaving your cake to dry out at the end.

How to cut the perfect slice

The aesthetic of this cake is the slices of cake. The cherries should be perfectly aligned so that the cross-sections of the cherries are shown. Here are a couple of tips to give you razor-sharp cake edges and perfect slices.

Line the cherries up

Lining the cherries up when you assemble the cake is one of the most important tips to keep in mind if you want a perfect cross-section of cherries once you slice the cake. Make sure you line up the cherries in tightly packed rows across the cream, that way when you slice the cake the cherries will be perfectly aligned.

Use a hot sharp knife

Always use a sharp knife when slicing your cakes. A sharp knife will go through the sponge cake and fruits without excessive tearing of the sponge or fruit. While the knife should be sharp, a hot knife always cuts through cakes cleaner. The best way to warm a knife up is by running it under hot water. Place the knife under running hot water and allow it to heat up, then wipe it completely dry before slicing the cake. This should give you the perfect slice!

Frequently asked questions

How long does this last?

This cake will last up to 3 days stored in an airtight container in the fridge.

Can I halve this recipe?

Yes definitely. This cake makes a square cake that is cut into 8 slices, however, you can bake it in a loaf tin for half the size.

Do I have to use cherries?

Nope! That's why this cake is so versatile, you can fill it with whatever fruit you want, cherries are just one delicious option. Fruits like strawberries, raspberries, blueberries, mangoes and canteloupe are all examples of fillings that would pair perfectly with the sponge and cream.

You can even add 1-2 tablespoon of cocoa powder or matcha powder to create a chocolate or matcha version. The world is your oyster!

Let's Get Cooking

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.

Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!

📖 Recipe

Fresh Cherry Cake

Print Recipe

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5 from 1 review

An elegant dessert made of soft sponge cake, fresh cherries and sweet vanilla whipped cream

• Author: Catherine Zhang
• Prep Time: 45 minutes
• Cook Time: 75 minutes
• Total Time: 2 hours
• Yield: 8 slices 1x
• Category: Cake
• Method: Intermediate
• Cuisine: Asian Fusion

Ingredients

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Sponge Cake

• 130g Whole milk (½ cup 2 tsp)
• 130g Unsalted butter (½ cup 2 tsp)
• 120g All purpose flour (1 cup)
• 8 Egg yolks
• 1 tsp Vanilla extract
• 8 Egg whites
• 130g White sugar (⅔ cup)

Vanilla Whipped Cream

• 300ml Thickened/heavy cream (1 ¼ cup)
• 75g White sugar (⅓ cup 2 tbsp)
• ½ tsp Vanilla bean paste

Assembly

• 350g Whole cherries (12oz)
• Lemon thyme, to decorate, optional

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Instructions

Sponge Cake

1. Preheat the oven to 140C and line a 8 x 8 inch / 20 x 20cm square cake tin
2. Combine the milk and butter in  a small saucepan over medium heat and heat until the butter has melted and the milk is just steaming
3. Sift the flour into a large bowl and pour over the hot milk and butter, mix until combined
4. Add the egg yolks and mix until smooth and well combined
5. In a large bowl add the egg whites and whisk until foamy
6. Add the sugar and beat on medium-low until the meringue reaches soft to medium peaks
7. Add ⅓ of the meringue to the yolk mixture and mix until well combined
8. Add the lightened yolk mixture to the remaining meringue and gently use a whisk to fold the mixture until just combined
9. Transfer the batter to the lined tin and place it in a larger baking tray filled with hot, but not boiling, water
10. Bake for 75 minutes or until the cake springs back when touched
11. Remove from the oven and cool

See Also This Recipe:  Foolproof Vanilla Chiffon Cake

Vanilla Whipped Cream

1. Combine the cream, sugar and vanilla bean paste in the bowl of a standmixer
2. Whisk until stiff peaks and reserve in the fridge until use

Assembly

1. Reserve 8 whole cherries, then halve and pit the rest
2. Trim the caramelised surface off the top of the cake
3. Using a sharp serrated knife slice the cake in half horizontally, to create two layers
4. Spread a thin layer of whipped cream over one layer and arrange the cherries in tightly packed rows across the cream
5. Spread over another layer of cream and top with the second sheet of sponge
6. Clean up the edges and spread a thin layer of cream over the top of the cake
7. Place in the fridge to set for a minimum of 1 hour
8. Using a sharp knife trim the edges of the cake and slice it into 8 equal slices
9. Fit a piping bag with a large French star tip and fill with the remaining cream
10. Pipe dollops of cream on top of the slices and top with thyme and a cherry

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