Light sour cherry sponge with oat flour

Name: Light sour cherry sponge with oat flour
Total time: 50 min
Yield: 12 slices
Cuisine: Hungarian
Ingredients: 4 eggs, separated; 60 g erythritol or brown sugar; 120 g oat flour; 3 tbsp oil; 3 tbsp milk; 1 tsp baking powder; 450 g pitted sour cherries; 1 tbsp icing sugar or powdered erythritol for the top

Time: 50 min (about 25 min hands-on)12 slicesapprox. 140 kcal / serving (estimated)approx. 4 g protein / serving

Sour cherry slice is one of the best-known summer bakes in Hungarian cooking, and this version is lighter and richer in fibre: the batter is made with oat flour, a little sweetener and whisked egg whites. The whites make it airy, and the tart cherries balance it nicely. A slice comes to only around 140 kcal (estimated), so it is a light dessert after a summer lunch.

Light sour cherry sponge with oat flour (illustration)

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Method

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Preheat the oven to 180 °C and line a 20×30 cm tin.
Whisk the yolks with half the sugar, the oil and milk until fluffy, then add the oat flour mixed with the baking powder.
Whisk the whites with the rest of the sugar to stiff peaks and fold gently into the batter.
Spread in the tin, scatter over the cherries and bake for 25-30 minutes.
Dust with icing sugar once cool; it keeps 3 days.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Whisk the egg whites to stiff peaks and fold them gently into the batter from the bottom up, as this is what makes the cake airy and light.
Drain the sour cherries well and scatter them only over the top of the batter, because too much juice leaves the middle sticky.
In a fan oven, bake at 160 °C and check with a skewer. With erythritol the cake stays paler, so its colour does not show when it is done.

Frequently asked questions

How long does it keep?

It keeps for 3 days, covered, in the fridge. It is lightest on the first day, and later the cherry juice soaks through the cake.

Can it be made gluten-free?

Yes, with oat flour labelled gluten-free. Thanks to the whisked egg whites, the cake still stays airy.

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