Cherry Sour Cream Sponge Cake

Homemade cake is twice as delicious if you make it yourself. Thanks to the starch in the dough, the structure of the sponge cake is lighter and grainier, and the cake comes out incredibly soft. The starch in the biscuit removes excess moisture, which makes the product airy and tender.
cook time: 40 min
Ruby Colston
Cherry Sour Cream Sponge Cake

Nutrition Facts (per serving)

215
Calories
12g
Fat
17g
Carbs
7g
Protein

Ingredients (6 portions)

Basic:

Salt (pinch) to taste
Sugar (for cream) 0.5 cup
Wheat flour (with a slide) 6 tbsp
Corn starch (with a slide) 2 tbsp
Eggs 8 pc
Sour cream (20% fat) 400 g
Vanilla sugar to taste
Thickener (Sour cream thickener — for cream) 12 g

Recipe instructions

Step 1

Step 1
First of all, I turned on the oven to warm up at 170° (I have an electric one) on the top-bottom mode. Then I prepared a baking pan, covered the bottom of the pan with parchment, did not grease the sides with anything (I have a non-stick pan)

Step 2

Step 2
Separated the whites from the yolks.

Step 3

Step 3
Beat the yolks until white with 2 cups of sugar

Step 4

Step 4
and beat the whites to stable peaks with a pinch of salt.

Step 5

Step 5
Gradually add whipped whites to the beaten yolks in a bowl in small portions, gently mixing the dough from bottom to top.

Step 6

Step 6
Sifted the flour and cornstarch and mixed together. Add the egg mixture to the flour mixture in small portions, gently mixing the dough from bottom to top. The mass should remain airy; there is no need to knead the biscuit dough for a long time.

Step 7

Step 7
Placed the dough in a baking dish with a diameter of 28 centimeters. Bake for about 30 — 40 minutes. I didnʼt open the oven while baking! I checked the readiness of the biscuit using a wooden skewer: it should be dry. I let the finished biscuit cool a little, took it out of the mold, and let it cool and rest.

Step 8

Step 8
While the biscuit was cooling, I prepared the sour cream. Using a mixer, I mixed 20% fat sour cream with sugar, added vanilla sugar and sour cream thickener.

Step 9

Step 9
Cut the cooled biscuit into two parts. I spread the bottom cake with cream, put frozen cherries on it, then covered it with the second cake and spread the cream over the entire cake. The sides of the cake were sprinkled with crushed biscuit crumbs, and the top was covered with chopped nuts. I hope you will enjoy. Bon appetit!

Additional rubrics

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