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Cherry Pie and Sponge Cake

Release Date: 28-04-2010
4 5 5 1

You liked the cherry recipes at least as much as I did :) In order to evaluate the remaining sour cherries, I re-applied a recipe for sponge cake, a recipe that I was asked a lot but I couldn't write when I found time.

Since sponge cake is a light but durable sponge cake, it is generally used in making boutique cakes. I apply this sponge cake recipe to all the boutique cakes I make.

I used whipped cream flavored cream for the inside of the cake and chocolate whipped cream for the top. But if you want boutique cake fileYou can use one of the cream recipes I wrote in.

You can use any fruit and cream of your choice in this cake. This is for the cup and spoon equivalents of the gram measurements I gave on the cake. from the table You can use it, but I recommend measuring it using a kitchen scale.

Very soon I will share with you the barbie cake recipe that I have been waiting for a long time.

sponge cake for boutique cake
Cherry Pie

There are some important tricks:

– All materials should be at room temperature, if possible, they should be removed from the cabinet the night before.
– Dry ingredients (flour, starch, vanillin, cocoa) must be sifted twice.
– The granulated sugar should be melted well so that it does not come to your mouth crunchy.
– Egg whites should be raised at least 3 times, but they should not be too fluffy and cause them to break.

cherry pie
Cherry Pie

 

Ingredients for Cherry Pie and Sponge Cake Recipe

  • 1 cups of cherries
  • 2 cups strained cherry compote (for the inside of the grains)
  • 1 pack of cocoa whipped cream
  • 1 pack of whipped cream
  • 2 cups of cold milk

Making Whipped Cream:

  1. First of all, whisk the cream-flavored whipped cream for the inside with 1 glass of milk until it reaches a consistency that will not fall from the spoon.
  2. Then prepare the whipped cream in the same way that you will prepare for the outside and put it in the refrigerator.

Sponge Cake:

Ingredients for Cherry Pie and Sponge Cake Recipe

  • 6 eggs
  • 170 g sugar
  • 100 g flour
  • 40 grams of starch
  • 40 g cocoa
  • 1 pinch of salt
  • If available, 2 teaspoons of vanilla flavor, if not, 1 packet of vanilla

Fabrication:

  1. Separate the whites and yolks of the eggs.
  2. Beat the egg yolks and sugar in a glass bowl on a bain-marie until the sugar is completely dissolved. When it is warm, it is taken from a bain-marie.
  3. Beat the egg whites at high speed until they are 3 times thick. Sift the flour, starch, vanilla, cocoa and salt into a deep bowl.
  4. Add the sifted dry mixture 3 times with a spatula from bottom to top so that the swelled egg whites do not deflate.
  5. Pour the mixture (clamped or cupola) into the mold. Bake at 180 degrees for 25-30 minutes.
  6. When it cools down, separate it into 2 or 3 layers (pat) according to your desire.

Preparation of the Cake:

  1. Spread a thick layer of plain or cream-flavored whipped cream on the first layer of your sponge cake.
  2. Add the desired amount of sour cherry on it and close the 2nd layer by applying some more whipped cream.
  3. Finally, cover it with cocoa whipped cream and smooth it out. Serve garnished with cherries.

Enjoy your meal…

How to prepare a sponge cake mold?

How to separate sponge cake layers?

How to Assemble Cake?


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"Cherry Pie and Sponge Cake18 comments for ”

  • On January 25, 2015 at 06:41 am
    Permalink

    I will try the cake looks very nice

    Answer
  • on August 26, 2014 at 10:29
    Permalink

    hello, when you make 6 eggs, doesn't it smell very eggy?

    Answer
  • March 12, 2014 at 02:30
    Permalink

    hello, whenever I make the sponge cake, it first rises and then goes out when it comes out of the oven.

    Answer
    • March 12, 2014 at 13:34
      Permalink

      This is the clearest form that can be written, as you said, gram for gram. It takes much more than cup and spoon sizes to make a good sponge cake. The cup may not be the same in everyone's house, and the spoon size is the same. My advice to you is to get a small digital kitchen scale. Yours sincerely

      Answer
  • On January 19, 2014 at 13:32 am
    Permalink

    Ms. Nilay; How many cm cake mold is this suitable for?

    Answer
    • On January 20, 2014 at 16:36 am
      Permalink

      You can use a 26-28 cm mold.

      Answer
  • On January 19, 2014 at 00:45 am
    Permalink

    Hello, Ms. Nilay; I watched your specialist TV shots many times (more than 15) and I made your plain sponge cake. I whipped my egg whites into a 22 cm cake tin with my home mixer until they had tripled. but the inside is not cooked and it smells too much egg. Now I bought a digital kitchen scale to try this cocoa sponge cake. but I'm afraid it will result in sadness, any suggestions?

    And if we reduce the number of eggs in the cream, will boron be a problem? Your other recipes were very good, but this one :(

    Answer
    • On January 19, 2014 at 15:40 am
      Permalink

      If you have a problem with the small mold, you can try it with a 26-28 cm mold. You can add lemon zest and vanilla to the dough to reduce the egg smell. I will look for an alternative recipe for you, love.

      Answer
  • On December 18, 2013 at 14:41
    Permalink

    Hello, will this recipe be thin if I make it with a 30 cm cake base? What should the dimensions be?

    Answer
    • On December 18, 2013 at 23:19
      Permalink

      30 cm is pretty wide, it may be a little thin, but you can try 2 layers.

      Answer
  • On April 19, 2012 at 03:10 PM
    Permalink

    Hello. Isn't 6 eggs a lot for the sponge cake recipe? Doesn't the egg smell? Thanks.

    Answer
  • On December 29, 2011 at 23:48
    Permalink

    Hello, I just discovered your blog, thanks for your effort. I don't have a handcuffed mold, can I do it in my 26 cm debt until I get it?

    Answer
  • on May 14, 2011 at 13:49
    Permalink

    Hello, your site is very nice. I wonder if oil and baking powder are not used in sponge cake materials?

    Answer
  • Sept. 23, 2010 at 15:33 pm
    Permalink

    While I am preparing whipped cream for such cakes, I reduce the amount of milk a little and add a little fruit juice suitable for the fruit I use, instead of milk. The cream turns the color of the fruit a little, and the taste resembles it. I don't know if everyone will like it, of course, but we like it.

    Answer
  • Sept. 22, 2010 at 13:54 pm
    Permalink

    take it easy, I want to make the recipe, but what is a double boiler?

    Answer
  • on May 05, 2010 at 10:49
    Permalink

    Hello, cemile, let's summarize it like this, then I'll make a correction in the recipe. Since I use kitchenaid, I can fluff eggs more effortlessly without separating them into whites and yolks. If you have a household mixer, it is easier to separate and fluff the whites and yolks. First you need to whisk the yolks with the egg and then fluff the whites. Then you combine the eggs in the same bowl before adding the flour. If your mixer's strong eggs are at room temperature, you can whisk them together.

    Answer
    • on May 25, 2010 at 08:37
      Permalink

      Hello there
      thanks for your answer. I'm your strict follower, I've done good things, I guess I will continue to do it thanks to you, thank you again.

      Answer
  • on May 05, 2010 at 07:51
    Permalink

    Hello there
    Your recipe is very good, but I don't understand, I guess, when do we add egg yolks to the flour mixture with whites?

    Answer

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"Cherry Pie and Sponge Cake18 comments for ”

  • On January 25, 2015 at 06:41 am
    Permalink

    I will try the cake looks very nice

    Answer
  • on August 26, 2014 at 10:29
    Permalink

    hello, when you make 6 eggs, doesn't it smell very eggy?

    Answer
  • March 12, 2014 at 02:30
    Permalink

    hello, whenever I make the sponge cake, it first rises and then goes out when it comes out of the oven.

    Answer
    • March 12, 2014 at 13:34
      Permalink

      This is the clearest form that can be written, as you said, gram for gram. It takes much more than cup and spoon sizes to make a good sponge cake. The cup may not be the same in everyone's house, and the spoon size is the same. My advice to you is to get a small digital kitchen scale. Yours sincerely

      Answer
  • On January 19, 2014 at 13:32 am
    Permalink

    Ms. Nilay; How many cm cake mold is this suitable for?

    Answer
    • On January 20, 2014 at 16:36 am
      Permalink

      You can use a 26-28 cm mold.

      Answer
  • On January 19, 2014 at 00:45 am
    Permalink

    Hello, Ms. Nilay; I watched your specialist TV shots many times (more than 15) and I made your plain sponge cake. I whipped my egg whites into a 22 cm cake tin with my home mixer until they had tripled. but the inside is not cooked and it smells too much egg. Now I bought a digital kitchen scale to try this cocoa sponge cake. but I'm afraid it will result in sadness, any suggestions?

    And if we reduce the number of eggs in the cream, will boron be a problem? Your other recipes were very good, but this one :(

    Answer
    • On January 19, 2014 at 15:40 am
      Permalink

      If you have a problem with the small mold, you can try it with a 26-28 cm mold. You can add lemon zest and vanilla to the dough to reduce the egg smell. I will look for an alternative recipe for you, love.

      Answer
  • On December 18, 2013 at 14:41
    Permalink

    Hello, will this recipe be thin if I make it with a 30 cm cake base? What should the dimensions be?

    Answer
    • On December 18, 2013 at 23:19
      Permalink

      30 cm is pretty wide, it may be a little thin, but you can try 2 layers.

      Answer
  • On April 19, 2012 at 03:10 PM
    Permalink

    Hello. Isn't 6 eggs a lot for the sponge cake recipe? Doesn't the egg smell? Thanks.

    Answer
  • On December 29, 2011 at 23:48
    Permalink

    Hello, I just discovered your blog, thanks for your effort. I don't have a handcuffed mold, can I do it in my 26 cm debt until I get it?

    Answer
  • on May 14, 2011 at 13:49
    Permalink

    Hello, your site is very nice. I wonder if oil and baking powder are not used in sponge cake materials?

    Answer
  • Sept. 23, 2010 at 15:33 pm
    Permalink

    While I am preparing whipped cream for such cakes, I reduce the amount of milk a little and add a little fruit juice suitable for the fruit I use, instead of milk. The cream turns the color of the fruit a little, and the taste resembles it. I don't know if everyone will like it, of course, but we like it.

    Answer
  • Sept. 22, 2010 at 13:54 pm
    Permalink

    take it easy, I want to make the recipe, but what is a double boiler?

    Answer
  • on May 05, 2010 at 10:49
    Permalink

    Hello, cemile, let's summarize it like this, then I'll make a correction in the recipe. Since I use kitchenaid, I can fluff eggs more effortlessly without separating them into whites and yolks. If you have a household mixer, it is easier to separate and fluff the whites and yolks. First you need to whisk the yolks with the egg and then fluff the whites. Then you combine the eggs in the same bowl before adding the flour. If your mixer's strong eggs are at room temperature, you can whisk them together.

    Answer
    • on May 25, 2010 at 08:37
      Permalink

      Hello there
      thanks for your answer. I'm your strict follower, I've done good things, I guess I will continue to do it thanks to you, thank you again.

      Answer
  • on May 05, 2010 at 07:51
    Permalink

    Hello there
    Your recipe is very good, but I don't understand, I guess, when do we add egg yolks to the flour mixture with whites?

    Answer

Write a reply

Your email address will not be published. Required fields * Required fields are marked with

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