Morello Cherry Sponge Cake – Quick and Easy
Enjoy this fluffy cherry sponge cake recipe with fresh or frozen Morello cherries, lemon zest, and a hint of vanilla. It’s perfect for any occasion, light, airy, and delicious!
If you’re looking for simple, no-fuss cakes to satisfy your sweet tooth, I’ve got just the list for you! Continuing my series of easy-to-make cakes with everyday ingredients, these recipes don’t require any baking experience. They’re perfect for those moments when you crave something sweet, quick, and homemade. I always keep these on hand for those last-minute dessert cravings!
My favourites include a classic apple cake, a moist bundt cake, and a creamy tiramisu cake that’s no-bake and so satisfying. Try the flourless yoghurt cake or a zesty lemon cake made with just 1 egg for a lighter option. If you love tropical flavours, go for the raspberry and coconut cake. And when you’re short on time, the no-bake cake is a lifesaver. Quick, simple, and homemade—these cakes are a must-try!
Morello Cherry Sponge Cake
This cherry sponge cake is super versatile! I remember my mom using it with whatever fruit was in season—chopped apples, plums, raspberries, strawberries, peaches, or pears. It’s one of those cakes you always need to bake a double batch of because the first one disappears in no time. And by the next day, you’re already hoping there’s some left!
There’s something so simple and nostalgic about it—it brings back memories of warm afternoons, slicing off a piece just as it cools. And what I love most is that it’s easy enough to whip up on a whim, especially when you’ve got a handful of fresh fruit on hand. Whether it’s for a quick treat with coffee or a cosy dessert, this cake is always a win.
Our Latest Videos
Why You’ll Love This Morello Cherry Sponge Cake
This cherry sponge cake recipe, or pandispan cu visine, is a classic Romanian dessert that’s easy to make yet so impressive. It’s light, fluffy, and packed with fresh cherries, making every bite a sweet and slightly tangy treat. The hint of lemon zest adds a refreshing twist, while the vanilla brings a comforting aroma. This cake is perfect for family gatherings, tea time, or whenever you need a simple but delightful dessert.
Whether you’re a seasoned baker or just starting out, this cake is straightforward and uses ingredients you likely already have in your pantry. Plus, it’s versatile—make it with fresh or frozen cherries and customize it with your favourite flavour twists. Serve it as is or with a dusting of powdered sugar, and it’ll be a hit with everyone who tries it.
Ingredients to Make Morello Cherry Sponge Cake
Before diving into the recipe, here’s a quick overview of the essential ingredients for this cherry sponge cake:
- Eggs: Use room-temperature eggs, they make the cake fluffy.
- Water: Adds moisture and lightness to the cake batter.
- Salt: Balances out the sweetness and enhances the flavours.
- Vinegar or Lemon Juice: Helps stabilize the egg whites, making them easier to whip.
- Sugar: Sweetens the cake and balances the tartness of the cherries.
- Vanilla Sugar: Adds a lovely vanilla aroma to the cake.
- Flour: Use plain white flour (type 000) for the perfect soft and airy texture.
- Oil: Keeps the cake moist and prevents it from drying out.
- Lemon Zest: Adds a subtle citrusy hint that pairs well with the cherries.
- Cherries: The star of the show! Fresh or frozen cherries work well in this recipe.
- Powdered Sugar (optional): For sprinkling on top before serving.
How to Make This Morello Cherry Sponge Cake
How about treating yourself to a delicious dessert? Give our Morello Cherry Sponge Cake a try! It’s super easy to whip up and packed with sweet cherry goodness. We’ll guide you through each step, from prepping those juicy cherries to creating a light and fluffy batter. Trust me, your kitchen is going to smell amazing!
Take a look at our handy guide with step-by-step photos to make the process a breeze!
First, prep the cherries by pitting fresh ones or thawing and draining frozen ones. Then, preheat the oven and line a baking tray. Next, separate the eggs into two bowls. For the egg whites, add salt and water, then beat until soft peaks form.
Gradually mix in sugar and vanilla, then add vinegar or lemon juice until stiff peaks are reached. Finally, combine the yolks with salt, lemon zest, and oil until smooth.
Gently fold the egg yolk mixture into the egg whites until smooth. Sift in the flour and fold until combined. Pour the batter into a prepared tray and press the cherries onto the surface.
Bake in a preheated oven until a toothpick comes out clean, covering with damp parchment halfway through.
Cool and serve by transferring to a rack and dusting with powdered sugar if desired. This recipe yields about 24 squares.
A full list of ingredients and instructions can be found in the recipe card below.
Substitutions
- Eggs: If you need an egg-free version, use flax eggs or a commercial egg replacer, though the texture will change slightly.
- Sugar: You can use a natural sweetener like honey, agave, or coconut sugar. Just note that these will affect the overall flavour and sweetness level.
- Flour: If you prefer a gluten-free version, substitute the plain flour with a 1:1 gluten-free flour blend.
- Oil: Feel free to experiment with other oils like olive oil or coconut oil for a slight flavour twist.
Variations
- Chocolate Cherry Sponge Cake: Add 50 grams of cocoa powder to the batter for a rich chocolate version.
- Nutty Twist: Add crushed almonds or hazelnuts to the batter for a crunchy texture and nutty flavour.
- Berry Mix: Instead of cherries, use a mix of berries like raspberries, blueberries, or blackberries.
- Lemon Glaze: Drizzle a simple lemon glaze over the cake for an extra burst of citrusy goodness.
Storage
- Room Temperature: Store the cake at room temperature in an airtight container for up to 2 days.
- Refrigerator: If you want to keep the cake for longer, place it in the fridge, where it will stay fresh for 3-4 days.
- Freezer: You can also freeze this cherry sponge cake. Wrap it tightly in plastic wrap, followed by a layer of foil, and freeze for up to 3 months. Thaw in the fridge before serving.
FAQs
Can I use frozen cherries? Yes! Just make sure to thaw and drain them well before using them in the recipe to avoid excess moisture in the batter.
Can I make this cake gluten-free? Yes, you can substitute the plain flour with a gluten-free flour blend. The texture will be slightly different but still delicious.
Do I have to use lemon zest? Lemon zest adds a nice brightness to the cake, but you can omit it if you prefer or substitute it with orange zest for a different flavour.
Serving Suggestions
This cherry sponge cake is light enough to enjoy on its own, but here are a few ideas to serve it with:
- Topped with Whipped Cream: Add a dollop of freshly whipped cream or a scoop of vanilla ice cream for a decadent treat.
- With Fresh Berries: Serve the cake with a side of fresh berries to complement the cherries in the cake.
- Dust with Powdered Sugar: A simple dusting of powdered sugar adds a lovely finish to the cake.
- Feta and Honey: If you enjoy contrasting flavours, try serving a slice with a bit of crumbled feta and a drizzle of honey on the side for a sweet and savoury twist.
More Cake Recipes You’ll Love
- Biscoff Cinnamon Rolls
- Nutella Whipped Cream Apple Cake
- Pistachio Babka Buns
- Filled Bread Roll
- The BEST Mini Ricotta Cakes
- Easy Chocolate Mini Tarts
Morello Cherry Sponge Cake – Watch How To Make It
Sometimes it helps to have a visual – so watch me make this Cherry Sponge Cake recipe!
Did you make this Cherry Sponge Cake recipe? Please share your experience by rating it ⭐️⭐️⭐️⭐️⭐️ and dropping a comment below. Your feedback is greatly appreciated and fuels my passion for creating recipes!
Follow me on Instagram – Pinterest or Facebook and tag your creations with me
The BEST Morello Cherry Sponge Cake
Equipment
- 1 35×21 cm baking pan (approx. 13.8 x 8.3 inches)
Ingredients
- 5 medium eggs 50-55 grams each, including shell (1.7-1.9 oz each)
- 120 ml cold water ½ cup
- 2 pinches of salt
- 1 tablespoon of vinegar or lemon juice 1 tbsp
- 100 grams of white sugar 1/2 cup
- 1 sachet of bourbon vanilla sugar 1.5 tsp or 1 tsp vanilla extract
- 250 grams of type 000 flour 2 cups
- 60 ml sunflower oil or rapeseed, avocado, or grapeseed oil (¼ cup)
- Finely grated zest of 1 untreated lemon
- 400 grams of pitted Morello sour cherries 2 ¾ cups
- Optional: Vanilla powdered sugar for dusting
Instructions
- Get the Cherries Ready: If you're using fresh cherries, pit them and set them aside. For frozen cherries, thaw them completely and drain any extra liquid.400 grams of pitted Morello sour cherries
- Prep the Oven: Preheat your oven to 190°C (374°F). Line a 14×8-inch (35×21 cm) baking tray with parchment paper.
- Separate the Eggs: Crack the eggs and carefully separate the whites from the yolks, placing them in separate bowls.5 medium eggs
- Whip the Egg Whites: In the bowl with the egg whites, add a pinch of salt and cold water. Start beating at medium speed until soft peaks form. As the egg whites get foamy, slowly add the sugar, a tablespoon at a time, while continuing to beat until stiff peaks form. Add in the vanilla sugar and gradually mix in the vinegar or lemon juice.120 ml cold water, 1 tablespoon of vinegar or lemon juice, 100 grams of white sugar, 1 sachet of bourbon vanilla sugar, 2 pinches of salt
- Mix the Yolks: In the bowl with the yolks, add the remaining pinch of salt, lemon zest, and oil. Mix until everything's combined.60 ml sunflower oil, Finely grated zest of 1 untreated lemon
- Fold the Yolks into the Whites: Gradually fold the yolk mixture into the beaten egg whites in small batches. Use a gentle hand to keep the batter light and airy. A balloon whisk works great for this.
- Add the Flour: Sift the flour over the egg mixture and fold it in using a spatula or whisk, being careful not to overmix. Fold until you see no lumps.250 grams of type 000 flour
- Add the Cherries: Pour the batter into the prepared baking tray and spread it evenly. Gently press the pitted cherries across the top of the batter.
- Bake the Cake: Place the tray in the preheated oven and bake for 40-45 minutes, or until a toothpick comes out clean. After about 20 minutes, when the top is golden, place a piece of damp parchment paper over the cake. To do this, scrunch up the parchment, run it under water, squeeze out the excess, and cover the cake to prevent over-browning while it finishes baking.
- Cool and Serve: Once the cake is baked, let it cool in the pan for about 10 minutes, then transfer it to a cooling rack. If you like, dust the top with vanilla powdered sugar before serving. My cake made 24 delicious squares!
Video
Notes
- Room Temperature Eggs: It’s best to use eggs at room temperature for better volume and texture in the sponge cake.
- Be Gentle: When folding the flour into the egg mixture, use a gentle hand to avoid deflating the batter. This helps the cake stay light and airy.
- Fruit Options: You can substitute the cherries with any seasonal fruit you have on hand like apples, plums, raspberries, or strawberries. Just make sure the fruit is well-drained to avoid excess moisture in the batter.
- Cake Pan Prep: Grease and line the cake pan well to prevent sticking. Parchment paper is a great way to ensure the cake comes out cleanly.
- Double Batch: This cake is so popular that you might want to bake a double batch if you’re serving a crowd—trust me, it disappears fast!
- Storage: The cake stays fresh for up to 2-3 days when covered tightly. You can also freeze it for longer storage.
- Serving Tip: Dust the top with powdered sugar right before serving for an extra touch of sweetness and presentation.
