There are desserts that need no complicated techniques and no trendy ingredients. Just a few simple staples, a little patience, and that deeply familiar taste that speaks of home, of quiet, and of a moment kept only for yourself. Chocolate Sponge Cake with Cream and Cherry Confiture. This sponge layered with a delicate cream and cherry confiture is a classic – it always works and it never fails to impress, whatever the occasion. It’s a recipe you can make unhurriedly on an ordinary day, or turn into a show-stopping cake for a family gathering. Honest, straightforward, and thoroughly comforting.
Chocolate sponge cake
Chocolate sponge cake with cream and cherry confiture pairs intense cocoa with a bright, fruity note – a wonderful choice for weekend get-togethers. See the full collection of the best gluten-free cakes.
Ingredients: Chocolate Sponge Cake with Cream and Cherry Confiture
Sponge
4 eggs
150 g sugar
130 g gluten-free flour
30 g cocoa powder
Cream
500 g milk
1 egg
1 tablespoon starch (e.g. potato or cornflour)
150 g sugar
vanilla sugar (or a few drops of vanilla extract)
100 g butter
Cherry Confiture
300 g cherries (pitted)
100 g sugar
1 tablespoon starch
Method
1. Sponge
Beat the eggs with the sugar until the mixture is very pale, thick and fluffy. In a separate bowl, mix the dry ingredients: the flour and cocoa. Gradually fold them into the beaten eggs using a spatula, working gently.
Spread the batter into a baking tin lined with buttered parchment paper. Bake at 180°C (350°F) for 45–55 minutes. Leave the sponge to cool completely.
1. Cream
Set aside 100 ml of the cold milk. Bring the remaining 400 ml milk to the boil with the sugar and vanilla sugar. Dissolve the starch in the reserved 100 ml of cold milk. Gradually pour the starch mixture into the boiling milk, stirring constantly, and cook until the mixture thickens. Remove from the heat, add the soft butter and stir until the custard is perfectly smooth and creamy. Leave to cool, stirring occasionally to prevent a skin from forming.
2. Cherry Confiture
Place the pitted cherries in a saucepan with the sugar and starch. Cook over a low heat, stirring constantly, until the mixture thickens and turns glossy. Set aside to cool.
3. Assembly
Slice the cooled sponge horizontally into three even layers. Spread each layer with the cooled cream and the cherry confiture. Decorate the top as you wish. The cake tastes best after chilling for several hours in the fridge.
Enjoy!
Looking for more dessert inspiration? Check out our recipe for Broken Glass” Sour Cream Dessert. This no-bake jelly and fruit delight is the ultimate refreshing companion to any sweet table.
Frequently Asked Questions (FAQ). Chocolate Sponge Cake with Cream and Cherry Confiture
1. What can I do to stop the chocolate sponge from sinking after baking?
The secret is to beat the eggs and sugar until stiff and very pale, then fold in the flour and cocoa gently with a spatula – never use a mixer at this stage. Once baked, leave the sponge in the oven with the door slightly ajar for about 10 minutes rather than taking it out straight away.
2. Can wheat flour be replaced with a gluten-free version?
Yes. To make a gluten-free sponge, swap 130 g of wheat flour for a ready-made gluten-free flour blend (such as Mix C), or use a combination of 80 g rice flour, 30 g potato starch and 20 g cornflour. Remember to add gluten-free baking powder.
3. How can I rescue the custard cream if lumps form?
If lumps appear while cooking, take the pan off the heat and press the custard through a fine sieve, or briefly blitz it with a hand blender on a low speed before adding the butter.
4. How long should the cake chill before serving?
The chocolate sponge cake with cream tastes best after at least 4–6 hours in the fridge. During this time the layers absorb moisture from the confiture and the cream, which also makes slicing much neater.
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