There is nothing better to celebrate a long autumn than a classic cherry cake. Well Claudia, cherries from where? From the freezer or a jar. 🙂 Drained well.
I had a fat-free sponge cake recipe in my notebook, after which I remembered the sponge made with oil, so I called a friend. 🙂 Chef said that the ingredients are usually calculated 1 by 1 – to 1 egg, 1 tablespoon of sugar, 1 tablespoon of flour and oil / water, the same or slightly less. Beautiful!
In the old version, we beat the egg whites, then we add sugar, egg yolks, oil or water and finally the flour and baking powder.
In the new version (which also works for the cake) the yolks are rubbed with sugar + vanilla sugar + salt, water or oil; whisk the egg whites separately; after which half of the flour and baking powder, the egg whites and the other half of the flour are incorporated in the yolk composition, mixing well with a spatula.
I made a sponge cake from 6 eggs and put about 2 tablespoons of oil and 3 tablespoons of water. The composition is poured into a pan greased with oil and a little flour and on top add the cherries drained of juice. Mine all went straight to the bottom of the tray. :)) But at least I managed not to burn it. :)) Although it looked like after the war because I kept checking it with a toothpick to see if it is baked or not. 🙂 Disaster, I know!
This kind of sponge cake can be filled with other fruits. I baked it on the medium heat for more than half an hour. Then it is left to cool and only then cut.
(Did you manage to let it cool without tasting it? Of course not. :)))))
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See here all the disasters in the kitchen.