The key ingredients to make the cake are cake flour, sugar, eggs, and Dutch-processed cocoa. Cake flour and whipped egg whites give the texture light, spongy texture. Now when it comes to cocoa powder, use unsweetened cocoa or Dutch-processed cocoa powder. Unsweetened cocoa gives the lightest texture, and is often the best choice for sponge cakes. Egg whites also help to bring the light texture, for this cake. Dutch-processed cocoa is darker and less bitter than regular cocoa.
This cake has been flavored, with Kirsh. It has a cherry flavor and will enhance the flavor of your cake. If you don’t want to add alcohol in your cake, you can skip it, use vanilla or rum essence, or use cherry juice instead. For the filling, use fresh tart cherries or sweet cherries. If cherries are not in season, you can use canned or frozen cherries. Cherry pie filling is also a good substitute.
Beating egg whites should always be the last step in preparing the batter. Once the egg whites reach firm peak fold into the egg yolk, flour mixture in batches with gentle strokes to avoid deflating the egg whites. Pour into cake tins and put them into the oven immediately.
For garnish, use whipped cream, fresh cherries, and chocolate shavings or curls. Instead of dark chocolate, you can use semi-sweet milk chocolate or white chocolate as garnish.
Ingredients
Sponge Cake Ingredients
Cake Flour- 3/4 cup
Egg-5
Baking powder- 1/2 tsp
Dutch processed Cocoa powder-1/3 cup
Sugar- 1/2 cup
Cream of tartar- 1/4 tsp
Butter melted- 5 tbs
Rum or Kirsh- 2 tbs.
