Easy Sponge Cake With Sour Cherries

Hello My Beautiful Friends,

I missed blogging so much, I missed hearing your feedbacks and I’m so sorry for not writing for more than a month! When I write this number down, it definitely feels like a long time but in reality, it seemed way way shorter. The thing is that I’m planning my wedding and saying that I’ve been busy would be a very strong understatement. Blogging is also a way for me to get away from the stress and the madness of everything that’s been going on because I’ve been feeling quite overwhelmed in the past few days so it was time to sit down and write to you.

If you’ve been following my blog, you know how close baking is to my heart and whenever I feel upset, or when my brain spins at full throttle, a wooden spoon is just the best distraction. My dear friend Patri got me hooked on sour cherry sponge cake when we were roomies a couple months back and since then I just keep remembering the silky mingle of sweetness, softness and sourness. I tried out a recipe last weekend that turned out really nicely and I thought that it’s time to share it with you! 🙂

What you need

3 large eggs

100 ml water

80 ml canola oil or sunflower-seed oil

150 g granulated white sugar

250 g all purpose flour

1 tsp baking powder

1 pinch of salt

300 g fresh or frozen sour cherries


What you do

  1. Separate the egg whites from the egg yolks using two, clean bowls.
  2. Beat the egg whites with an electric standing or hand mixer until you see peeks sticking out. You can try the “turnover” technique. If your egg whites are stiff enough, they won’t pour out of the bowl when you turn it over. IMG_3547
  3. Beat together the egg yolk, sugar, and water until bubbles turn up and it looks kinda foamy. Then add the oil too and mix until it’s incorporated. IMG_3550
  4. In a separate bowl mix together the flour, baking powder and salt. IMG_3546
  5. Slowly pour the flour-mixture to the egg yolk-sugar mixture. Add the flour bit by bit and mix it with careful, folding movements. IMG_3545
  6. Then even more carefully fold in the egg whites.
  7. Pour the mixture into a baking sheet lined with parchment paper and bake for 25-30 minutes at 180 degrees Celsius.


This is one of my favourite summer recipes. Let’s enjoy the last waves of heat and rays of sunshine in this season.

Love you all so much and I’ll see you soon (married). 🙂




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