John Myers
Cherry Sponge Cake with Chocolate
The perfect cherry sponge cake with chocolate recipe with a picture and simple step-by-step instructions.
- 250 g Flour
- 1 packet Baking powder
- 50 g Food starch
- 5 Free range eggs
- 1 packet Vanilla sugar
- 150 g Sugar
- 200 g Soft butter
- 100 g Chocolate shavings dark
- 1 pinch Salt
- 3 tablespoon Kirsch
- 3 tablespoon Cherry juice
- 1 Glass Morello cherries 350 g drained weight
- Powdered sugar
- Pour the morello cherries into a sieve, drain and collect the juice.
- In a mixing bowl, beat the softened butter, sugar, vanilla sugar and the eggs until frothy. Add the kirsch and stir in. Mix the flour with the baking powder, salt and cornstarch and stir in 2 portions. Now stir in the cherry juice. Add the chocolate grater and stir in. Finally fold in the morello cherries. Pour the dough into the prepared springform pan and smooth it out.
- Place the cake in the oven preheated to 175 degrees upper and lower heat and bake for about 50 minutes. (Chopsticks sample) Take out of the oven after baking and let cool in the mold. Sprinkle with powdered sugar before serving.
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