Thursday, 7 March 2013

Cherry Sponge Cake

Cherry sponge cake

This cake was requested by my other half as he's a big fan of cherry scones and wanted to try the cake version :) So here's my take on this delicious cherry cake :)


4 oz Butter/ margerine ( room temp)
4 oz sugar
4 oz self raising flour
2 medium eggs or egg replacer
1 tea spoon of baking powder
1 teaspoon vanilla extract
Glace cherries in syrup

Preparation Method:
Pre heat oven to 180
Add butter and sugar to a mixing bowl and whisk together until light and fluffy and slightly pale in colour
Add in one egg at a time and whisk together.
At this point point the mixture may look curdled but don't worry the flour will fix it .
Sift in the flour and baking powder from a slight height  if possible) This will allow it to be airy
Mix well to make a cake batter ( it should drop of a spoon with a tap, if not add a tiny bit of warm water)
You can add the cherries in and mix or dot them around once the batter has been poured into the cake tin.( like I did ) 
The syrup from the cherries is very tasty and you can add a little to the batter(optional)
Grease your cake tin with butter and dump in some flour on the base and edge( this will ensure that your cake won't stick)
Pour the cake batter into the tin and give it a little tap and spin it around gently to level out equally.
Pop it in the oven on the middle shelf for 25 minutes ( keep an eye on it)
The cake will be ready when you stick a skewer or toothe pick in the center and it comes out clean( if not put it back in the oven for a few mor mins and check again with skewer)
Do not be tempted to to open the oven door while the cake is cooking as it only takes a second for the temp to drop and your cake will sink. Be patient and you will get a great result :)
Enjoy your cake with a nice Cuppa :)

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