Cherry sponge cake

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  • 4.5 oz butter
  • 1 ½ sugar
  • 1 tsp vanilla extract
  • ½ tsp cinnamon to taste
  • Zest of 1 orange
  • 3 eggs
  • 3 cups flour
  • 1 tsp baking powder
  • 1 cup milk
  • 1 cup cherries, pitted
  • 1 tbsp quinoa puffs


Beat the butter and sugar in a bowl until obtaining a smooth paste, then add vanilla extract, cinnamon and orange zest. Add the eggs, one by one, beating constantly. Then add flour, baking powder and milk. Beat until obtaining a thick texture.

Add the cherries cut in halves to the mixture and pour in a buttered rectangular mold. Sprinkle quinoa puffs over the sponge cake.

Pre-heat the over to 360°F during 35 minutes and then bake the sponge cake for 45 minutes.