Cherry-Filled Spongecake

I had lots and lots of cherries in the refrigerator, and yet was not in the mood to make a pie. I mean, I love pies, but I wanted to make something else. So I kind of made up my own recipe. A sponge cake with a cherry filling.

For the cake, first separate the whites and beat until frothy, add the salt and the sugar gradually.

 

Beat the yolks and add the juice.

Slowly fold the whites in, then the flour.

Bake! Then start making the filling. Boil the cherries until soft, then mash them up. Mix the cornstarch and the orange juice, heat. Then mix the two together.

When the cake is done, slice it in half and fill it with the cherries. It will be watery, so don’t worry.

Ingredients

  • 6 eggs
  • 1 cup white sugar
  • 1/4 cup water
  • 1 teaspoon lemon extract
  • 1 teaspoon lemon zest
  • 1 cup cake flour
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
 

Directions

  1. Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon rind. Beat in flour.
  2. In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.
  3. Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done.

For filling:

3/4 cup cherries

1 cup sugar

2 tbsp. cornstarch

1/2 cup orange juice

Boil the cherries until they are soft, add a bit of juice if you want. In another pan mix the juice, the sugar and the cornstarch, heat until it’s all disolved. Add the cherries.

 

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