Cherry Chip Sponge Cake with Almond Whip

It’s hard to believe we’re saying goodbye to January already! It’s completely passed me by. I’ve spent this cold month scribbling in recipe journals with red velvet cake batter on my elbows. And in my hair. And on my dog. (Sorry Biscuit.)

Much of this month went toward styling, shooting and re-shooting book recipes, drinking coffee and Emergen-C, and doing the most dishes ever, ever, ever.  It’s a month that made me wear all my socks at once (brrrr!).

But at month’s end January made my world a snow globe, which made the cold a little more bearable. And gave me enough time to create a tutorial for homemade rolled fondant, which is a total game changer when it comes to wrapping beauty and brains and good taste all in one porcelain white sugary blanket. (I urge you to try it!)

As for this cake, I’ve beendreaming of itsince early December. The cherry chip sponge is sturdy enough to stack high, and the bright-tasting almond whipped filling is a lovely compliment. Since I had  leftover homemade rolled fondant, I made sugar cookies and flavored the fondant with almond extract. I think they make an eye-pleasing accompaniment to this cake – yummy too!

I had planned on using maraschino cherries as a cake garnish, but I accidentally ate the ones I’d set aside (funny how that happens). So, I rolled some of the red fondant into little cherries and used mint stems for faux cherry stems. I think they might be even cuter than the real thing!

Cherry Chip Sponge Cake with Almond Whip

[click for printable version]

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 15×10 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 14×9. Cut the cake into four rectangles
    approximately 7 x 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!

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Rosa's Yummy Yums
Rosa's Yummy Yums
7 years ago

That is such a pretty cake!

Cheers,

Rosa

Gwen
Gwen
7 years ago

I just had a blast of nostalgia just from reading the title. Cherry Chip cake reminds me of a birthday cake I had when I was a little girl. Don't think I've had it since but I do have a 4 year old daughter who will just adore this cake (her mommy too 🙂

Incucinacolcuore
Incucinacolcuore
7 years ago

Pretty and yummy! I
Cherries make me thinking about summer and this red colour it's perfect for Valentine's day… Great job!
have a nice day 😀

Unknown
Unknown
7 years ago

Cherries are right now at their peak here in Australia but I have never hear of cherry chip until today. I in awe of that light fluffy pink cake and how it looks against the filling. While I might hate the convention of pink for Valentine's day; I think i can go for cherry cake since they have to be pink and red right?

Sanam
Sanam
7 years ago

This looks so incredible! Almost too pretty to eat….almost!! 😉

Sanam
http://www.bakemestyle.blogspot.com

SeeJillBake
SeeJillBake
7 years ago

You had me at Cherry and Almond…

Ashley
Ashley
7 years ago

This is perfect for the Valentine's Day brunch I'm planning. Would cake batter work well in a couple of 6 inch cake pans? Trying to feed as many people as possible with the least amount of work 🙂

Heather Baird
Heather Baird
7 years ago

Hi Ashley,

This is a sponge cake, so it's pretty dense. I think it might be a little too tough to be baked as a regular cake layer. You might check out this recipe, which is cherry chip and make nice 6-7-inch cake layers.

http://www.sprinklebakes.com/2012/01/cherry-vanilla-layer-cake.html

Ashley
Ashley
7 years ago

Hi Heather,
Thanks so much!! I was already planning on baking that cake when this one popped up in my inbox this morning! Meant to be 🙂

Anonymous
Anonymous
7 years ago

Sponge cake is my mom's favorite and I love the idea of incorporating cherry flavors–an awesome recipe, definitely bookmarked!

Anonymous
Anonymous
7 years ago

Goodness, how inspired I am every time I step into your "garden". I do also enjoy watching your video tutorials…please post more!

Medeja- CranberryJam
Medeja- CranberryJam
7 years ago

This cake looks so cute and so..pink!:)

burnttoast
burnttoast
7 years ago

Your faux cherries totally fooled me. Strong work

Unknown
Unknown
7 years ago

OMG they look soooo adorable! it's perfect for Valentine's day. It's the perfect colour and the perfect flavours for the season..

June Burns
June Burns
7 years ago

Simple and elegant! I love it!

Colette (Coco)
Colette (Coco)
7 years ago

Sponge cake with cherries and almonds. Could Valentine's be any better?
This is lovely, Heather. I'm going to make this for my hubby. Thanks! xo

Laura Dembowski
Laura Dembowski
7 years ago

I have always loved cherry cake. This is positively beautiful!

Kristin
Kristin
7 years ago

These pictures are beautiful! Do you have any tips for starting a food blog on what websites to use for templates? You've inspired me!

Tricia @ Saving room for dessert
Tricia @ Saving room for dessert
7 years ago

So beautiful, delicate, gorgeous, delicious and perfect! I love the color, the details, the cherries 🙂 I am in awe!

Becky
Becky
7 years ago

This cherry cake looks sooo yummy, can't wait to try out this recipe 🙂

Nicole (Bellenza Party Suite)
Nicole (Bellenza Party Suite)
7 years ago

This looks so gorgeous and delicious!

Melissa AuClair
Melissa AuClair
7 years ago

What a pretty pink cake! Your photography is so lovely; this cake looks like the perfect Valentine treat 🙂

Abbie
Abbie
7 years ago

So delicious. My sweet tooth wants some cake now 🙂

Jennie @themessybakerblog
Jennie @themessybakerblog
7 years ago

This cake is gorgeously pink and looks so soft and pillowy. Love your site. Just found you through The Kitchn.

Rachel
Rachel
7 years ago

Wow, this sounds like a great combination! I love almond and cherry flavors but have never tried using them together. I'll definitely have to try it.

Prachisvegkitch.blogspot.in
Prachisvegkitch.blogspot.in
7 years ago

beautiful , and yummy happy to follow u .also view my space http://prachisvegkitchen.blogspot.in

irvandoda
irvandoda
4 years ago

omg amazing !

Joe Baffaro
Joe Baffaro
4 years ago

I know the sponge is supposed to be somewhat dense, but… I want to try this as a swiss cake roll so bad. I'm gonna go for it! >D