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Cherry Sponge Cake

Cherry Sponge
 This is a small twist to a classic Victoria Sponge Cake,  the batter is quite simple and the cherries add a touch of playfulness.

To make a medium sized sponge you will need:

  • 125g unsalted butter (room temperature).
  • 125g caster sugar.
  • 1 tbsp cherry syrup (from the preserved cherries)
  • 3 eggs.
  • 200g flour.
  • 2 tsp baking powder.
  • 2 tsp milk.
Preheat the oven to 350°F
Butter a cake mould.Drain the cherries and chop them roughly. In a bowl, cream the butter and sugar until “fluffy”, beat each egg individually and start incorporating to the butter, keep whipping, continue adding the rest of the eggs. I used a manual whisk you can use a mixer if you want to.
Cherry Sponge
Add the milk and the cherry syrup, once you have an even mix add the flour and baking powder in one go and start mixing with a big spoon, “fold” and “cut” in the middle, just like you would for a Victoria Sponge Cake, continue until the flour is perfectly incorporated, then incorporate the cherries.Transfer to the mould, spread evenly, give it a good taping on the table to get rid off bubbles and bake for 40 minutes.Sprinkle some icing sugar.

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