This cake gets its name feather light cake because it it’s literally as light as light as a feather (OK a little but heavier) but it’s so springy and soft you will love it, I have made this cake before a few times and have to admit it is my favourite sponge recipe. My mum made me one with jam and cream for my birthday at the beginning of the month and it was amazing so if you don’t fancy filling it with balsamic cherries try some raspberry jam. For the frosting I mixed some ricotta with the cream, i often use mascarpone but I thought it would be nice to try something different for a change.
I added some marzipan in between the layers with the cherries and I thought it really added to it.
for the cake
- 4 eggs separated
- 115g caster sugar (1/2 cup plus 1 tbsp)
- 115g flour (3/4 cups plus 2 tbsp)
- 1 tsp baking powder
- 1 tsp vanilla bean paste
preheat oven to 180c 350f line two tins I used 11cm ones
in a bowl whip the egg whites until stiff peaks start to form then slowly add the sugar and whip until thick and glossy.
whisk in the egg yolks and vanilla then sift together the flour and baking powder and add half to the mixture and fold in with a metal spoon being careful not to loose any of the volume then fold in the rest gently.
spoon in to the tins and bake for about 15/20 minutes,
leave to cool in the tin for 10 minutes then remove from tins and leave to cool completely then gently peel off the baking paper.
for the balsamic cherries
- 200g cherries sliced and de-stoned
- 120g caster sugar
- 1 and 1/2 tsp balsamic vinegar
- 2 tbsp. water
- 1 tsp vanilla bean paste
in a pan add the sliced cherries, sugar, vinegar, vanilla and water and heat until the liquid becomes syrupy (about 5 minutes) then let cool
drain off the liquid and use it to flavour the frosting
frosting
- 300ml double cream
- 150g ricotta
- 6 tbsp. icing sugar (more if you like it sweeter)
- juice from cherries
whip the cream, ricotta and icing sugar until thick then add the juice from the cherries and mix in.
crumble some marzipan on to one of the layers of sponge and spread the cherries on top then add some frosting and add the next layer of sponge and then add some frosting to the top and spread around cake with a pallet knife.
This looks gorgeous, so light and fluffy! I bet the cherries taste amazing with the ricotta cream, yum!
thankyou it was yummt xx
LUSCIOUS! I like the frosting recipe too. Beautiful photography.
thankyou xxx
this looks lovely, thank you for sharing.
however, you instruct to ‘sift together the flour and baking powder and add half to the mixture and fold in with a metal spoon’. what about the second half of the flour? add after first half is folded in? or a different instruction? i’m eager to try and make the cake.
yes you fold in the rest of the mixture like the first half sorry I have amended it now x
Perfect cake! I love your subtle natural flowers decorations.
Thankyou xx