Cherry Chip Sponge Cake with Almond Whip

Yield: 4 servings

Source: Sprinkle Bakes original recipe

Prep: 30 minutes, total time about 1 hour

Cherry chip sponge
4 eggs, room temperature
3/4 cup/150g granulated sugar
1 tablespoon canola oil
2 tablespoons buttermilk
1 tsp almond extract
1 cup/125g all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Rose or pink gel food color

1 tablespoon all-purpose flour

1/2 cup/ 100g maraschino cherries, chopped


Almond filling
2 cups/16.8 oz heavy whipping cream

1/4 cup/48g granulated sugar

1/4 teaspoon almond extract

4 maraschino cherries with stems

  1. Preheat oven to 350 degrees.  Grease a 15x10 jelly-roll pan with white vegetable shortening and line with parchment.
  2. In a large bowl, beat eggs with a hand mixer for 5 minutes (I always set a timer for this, so I’m absolutely sure the eggs are whipped to maximum volume).  Properly whipped eggs will lighten in color considerably and have the appearance of yellow cake batter.
  3. With the mixer still running, slowly add sugar and oil to the whipped eggs.  Next, add buttermilk and almond extract.  
  4. Sift together flour, baking powder and salt.  Slowly add to the liquid ingredients.  Mix until well combined.  Mix in the pink gel food color a little at a time until the desired shade is achieved, usually about 1/8 to 1/4 teaspoon.
  5. Sprinkle the 1 tablespoon flour over the chopped maraschino cherries and stir briefly. Fold the flour-coated cherries into the sponge batter.  Pour batter into the prepared pan. Bake for 12-15 minutes; check for doneness at 12 minutes. Cake is done when it springs back when pressed in the center.
  6. Allow the cake to cool in the pan for 5 minutes before turning it out onto a large wire rack to cool completely.
  7. Sparingly trim the edges of the cake with a serrated knife so that the dimensions are 13x9. Cut the cake into four rectangles approximately 6.5x 4.5-inches. Stack the cake slices and cut into four even slices or “fingers”. 
  8. For the almond filling, place the heavy cream in a large mixing bowl and whip until slightly thickened, about 2 minutes. Gradually add in the sugar one tablespoon at a time. Add the almond extract and whip until stiff peaks form.  Transfer 1 1/2 cups whipped cream to a piping bag fitted with a large star tip. Using an off-set spatula, frost three sponge fingers with a little of the whipped cream and stack them; place an unfrosted sponge finger on top.  Pipe an undulating line of whipped cream on top and garnish with a maraschino cherry.  Repeat with remaining sponge fingers. 
  9. Store loosely covered in the refrigerator.

Find my sugar cookie recipe here, and my Beginner's Guide to Fondant tutorial here!