The Morello cherry sponge cake is a light, airy dessert that perfectly balances the tartness of Morello cherries with the delicate sweetness of a classic sponge. This cake works wonderfully as a refreshing treat for any occasion, offering moist crumb texture that soaks up cherry juices beautifully.
Ingredients
- 4 large eggs, at room temperature
- 120g (1/2 cup) granulated sugar
- 120g (1 cup) plain (all-purpose) flour, sifted
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 150g Morello cherries, pitted and drained (fresh or jarred in juice)
- 30g unsalted butter, melted and cooled
- 1 tbsp cornflour (cornstarch), optional, to dust cherries
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 180°C (350°F) and grease a 20cm (8-inch) round cake tin. Line the base with parchment paper to prevent sticking.
- In a large mixing bowl, whisk the eggs and granulated sugar together using an electric mixer on high speed until the mixture triples in volume, becomes pale, and forms ribbons when the whisk is lifted. This usually takes around 6-8 minutes and is crucial for the sponge’s light texture.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture using a large metal spoon or spatula. Use gentle folding motions to avoid deflating the batter.
- Stir in the vanilla extract and then gently fold in the melted butter in a thin stream, ensuring it is fully incorporated without knocking out too much air.
- If using jarred Morello cherries, drain them well and toss with the cornflour to prevent them from sinking during baking. If using fresh cherries, simply pit them and lightly dust with cornflour.
- Pour half the batter into the prepared tin and spread evenly. Scatter the Morello cherries over the batter, then cover with the remaining batter, smoothing the top carefully.
- Bake in the preheated oven for 30-35 minutes, or until the cake is golden and a skewer inserted into the center comes out clean, aside from some moist crumbs.
- Allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar. Serve as is or with whipped cream or custard for a classic finish.
Tips
- Egg temperature: Use room temperature eggs for better volume when whisking, which is key to a fluffy sponge.
- Cherry preparation: Tossing cherries in cornflour helps keep them suspended in the batter rather than sinking to the bottom during baking.
- Storage: This sponge cake is best eaten within 2 days, stored in an airtight container at room temperature to maintain softness.
- Common mistake: Avoid overmixing the batter once flour is added to prevent a dense cake; gentle folding is essential.
Serving Suggestions
This Morello cherry sponge cake is delicious served slightly warm or at room temperature. Pair it with freshly whipped cream or a dollop of crème fraîche for richness. For a more indulgent option, serve with vanilla custard or a scoop of vanilla ice cream. Garnish with a few fresh Morello cherries or a drizzle of cherry syrup for an eye-catching presentation. It also pairs beautifully with a cup of black tea or a light dessert wine.
Variations
You can easily adapt this recipe to suit different tastes or occasions. Try folding in some ground almonds or hazelnuts with the flour for a nuttier flavor and denser texture. For a chocolate twist, add 1-2 tablespoons of cocoa powder to the dry ingredients and serve with chocolate ganache. Alternatively, replace Morello cherries with sour cherries or other tart fruits like raspberries or blackcurrants. For a boozy version, soak the cherries in kirsch or brandy before folding them into the batter.
Storage and Reheating
Store the Morello cherry sponge cake in an airtight container at room temperature for up to 2 days to keep it moist and fresh. For longer storage, wrap the cooled cake tightly in plastic wrap and freeze for up to 1 month. To thaw, leave it in the refrigerator overnight or at room temperature for a few hours.
Reheat slices gently in a microwave for 10-15 seconds or warm in an oven at 150°C (300°F) for 5-7 minutes, covered loosely with foil to prevent drying out. Avoid overheating as sponge cakes can quickly become dry.
Frequently Asked Questions
Can I use frozen Morello cherries instead of fresh or jarred?
Yes, frozen Morello cherries work well. Thaw and drain them thoroughly to remove excess moisture before dusting with cornflour and adding to the batter. This prevents the cake from becoming soggy.
Why is my sponge cake dense instead of light and fluffy?
This usually happens if the eggs weren’t whisked enough or if the batter was overmixed after adding the flour. Make sure to whisk the eggs and sugar until very pale and thick, and fold the dry ingredients gently to retain air.
Can I make this cake gluten-free?
Yes, substitute the plain flour with a gluten-free all-purpose blend that contains xanthan gum. The texture might be slightly different but should still be tender and moist.
Should I use fresh or jarred Morello cherries?
Both work well. Fresh cherries provide a natural tartness and texture, while jarred cherries are convenient and already pitted. Just ensure jarred cherries are well drained and dusted with cornflour before using.
How do I prevent cherries from sinking to the bottom?
Dust the cherries with a little cornflour before folding them into the batter. This light coating helps suspend them evenly throughout the sponge during baking.
Can I make this recipe dairy-free?
Yes, replace the butter with a dairy-free margarine or melted coconut oil. The texture and flavor will be slightly different but still delicious.
Is it possible to double the recipe for a larger cake?
Absolutely. Use a larger cake tin or two 20cm tins and adjust the baking time accordingly—check for doneness with a skewer after 35-40 minutes.
What is the best way to serve leftovers?
Leftover cake is lovely warmed slightly and served with cream, custard, or ice cream. You can also use slices to make trifles layered with custard and fruit.
With its light crumb and vibrant cherry flavor, this Morello cherry sponge cake is a versatile and charming dessert worthy of any season or celebration.
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