Fluffy Cherry Cake

We’re in full cherry season here on this side of the universe. Which can only mean that I’ve bought and/or received enough cherries to last a lifetime and like any fresh summer fruit, they don’t last more than a few days.

But all hope is not lost because that gives me the perfect opportunity to explore new recipes and ideas with these lovely fruits. So I took a hefty batch, pitted them and made them into a fluffy and decadent cherry cake.

Here’s what you’ll need:


  • 6 large eggs

  • 200g sugar

  • 1 tsp vanilla extract

  • 1tsp salt

  • 50g melted butter

  • 200g flour

  • 2 tsp baking powder

  • 200-300g pitted cherries (or measure them by heart, like I did)


  • Beat the egg whites until firm peaks form.
  • Add sugar and beat until fully incorporated and has a shiny texture.
  • Add the egg yolks and the vanilla incorporating lightly
  • Add the melted and cooled butter
  • Add the flour, salt and baking powder, mixing gently so that it maintains the fluffy and airy consistency
  • Pour the composition in a greased baking pan.
  • Add the pitted cherries
  • Bake at 180C for 30-40 mins or until it passes the toothpick test.

Serve with powdered sugar and share this beauty with friends and family. It’s such a nice and light summer dessert that I cannot possibly praise it more.

Do let me know if you’ve tried it. Toodles!

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