Fluffy cherry sponge cake made with yogurt – a moist cake in minutes recept

Name: Fluffy cherry sponge cake made with yogurt – a moist cake in minutes
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 5 eggs (yolks and whites separated); 1.5 cups granulated sugar; 1 cup plain yogurt or sour cream; 1 cup oil; 2 cups all-purpose (medium) flour; ½ packet baking powder; 500 g cherries (pitted); powdered sugar for sprinkling

Easy to prepare
8 portions
20 minutes

Jan, 19. 12. 2025

Print recipe

This cherry sponge cake is exactly the kind of dessert that’s good with coffee and also works as a quick sweet breakfast. Thanks to the whipped egg whites it’s wonderfully airy, the yogurt adds moistness and the cherries bring fresh juiciness. No fuss – just a few bowls, one baking sheet and an oven.

For 8 portions

Ingredients

5 eggs (yolks and whites separated)
1.5 cups granulated sugar
1 cup plain yogurt or sour cream
1 cup oil
2 cups all-purpose (medium) flour
½ packet baking powder
500 g cherries (pitted)
powdered sugar for sprinkling

Preparation procedure

Whipped egg whites Beat the egg whites until stiff peaks form. Gradually beat in the sugar until a glossy, firm foam forms.
Egg yolk base Into the whites, at low speed or by hand, fold in one yolk at a time.
Wet and dry ingredients Stir in the yogurt, oil and finally the flour mixed with the baking powder. Mix only until combined so the batter stays airy.
Baking Spread the batter on a greased and floured baking sheet (or lined with baking paper). Arrange the cherries evenly. Bake first at 200 °C for about 10 minutes, then reduce to 180 °C and finish baking for 15–20 minutes until golden.
Finishing Let the cake cool, dust with powdered sugar, cut and serve.

Number of servings

12–16 pieces (sheet approx. 30 × 40 cm)

Total preparation time

Preparation: 15–20 minutes
Baking: 30 minutes (10 min at 200 °C + 15–20 min at 180 °C)

Total: approximately 50 minutes

Conclusion

The fluffy cherry sponge cake is a dessert that never gets old. You can also make it with other fruit – currants, apricots or blueberries. It tastes great fresh, but keeps its moistness even on the second day. Save this recipe – it will come in handy again and again during cherry season.