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Cherry Sponge cake

Servings 6
Author Giulia


  • 75 g egg yolks, about 4 and a half
  • 60 g eggs, about 1
  • 100 g sugar
  • 50 g flour
  • 50 g potato starch
  • seeds of 1 vanilla bean
  • 25 g butter, melted
  • 1 handful of cherries, pitted
  • powdered sugar and sliced almonds to decorate


  • Preheat oven to 200°C.
  • In a stand mixer or with the electric whisks beat the egg yolks with the whole egg and the sugar on high speed for about 10 minutes, until thick, light and fluffy.
  • Sift the flour with the potato starch and fold it in gently with a spatula
  • Melt the butter and stir it with a spoonful of batter, then fold it back into the bowl, thus preventing the melted butter from falling to the bottom of the bowl.
  • Butter a 22 cm round pan, line the bottom with a disk of parchment paper and scrape in the sponge cake batter, up to 3/4 of the pan. Spread the pitted and halved cherries on top, they will tend to fall on the bottom of the cake while baking.
  • Bake in the preheated oven for about 20 to 25 minutes, until the cake is golden on the surface, springy to the touch and a toothpick inserted into the center of the cake comes out clean.
  • Invert the cake out of the pan onto a wire rack and let it cool down.
  • Once cold, dust with icing sugar and sprinkle with sliced almonds.
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