Cherry and chocolate traybake
Thischerry and chocolate traybakeessentially is a sponge cake but made in the middle-European way – the whisked egg whites are carefully folded into the batter, making the cake light and fluffy. For a dairy-free version you can use plant-based products.
Ingredients
Method
- Preheat the oven to 160°C and line a tray with parchment paper.
- Cut the cherries in half, then cut the chocolate into tiny bits.
- Whisk together the egg yolks and sugar until creamy, then add the oil and milk.
- Gradually add the flour, mixed with the baking powder. You should have a smooth batter.
- In another bowl, whisk the egg whites until you get firm peaks, then gently fold this into the batter.
- Tip the mixture into the tray, then scatter the cherries and chocolate bits on top, letting them sink in the fluffy batter.
- Bake for approx. 30 minutes, until the top is golden, then check with skewer if it’s cooked through.
- When it’s ready, take the tray out of the oven, and after 5 minutes resting transfer the cake to a wire rack to cool.
- When it has completely cooled, cut the cake into slices or squares and dust with icing sugar, just before serving.