About this recipe:This is an easy and quick recipe for cherry sponge cake. Ready in just about 30 minutes, plus cooling time, this is an ideal cake for when you need something pretty quick!
150g butter, at room temperature
150g caster sugar
150g self raising flour
1 (400g) tin black cherries, stoned and halved
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat the oven to 180 C / Gas 4. Grease a 20cm deep cake tin and line with baking parchment.
In a mixing bowl, combine the butter and sugar and beat until fluffy. Add the eggs, one at a time, beating well after each addition until pale and creamy. Fold in the flour until well incorporated. Transfer to the prepared cake tin. Lay the cherries over the cake mixture.
Bake in the preheated oven for 30 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin. Use the baking parchment to help you lift the cake out of the tin, place on a serving plate then slice and serve.