Best Cherry Ricotta Orange Sponge Cake Recipe
Light, airy Cherry Biszkopt with ricotta and orange zest. This delicate Polish sponge cake topped with juicy cherries, is perfect for summer or fall.
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Equipment
- mixing bowls
- stand mixer
- fine mesh, sieve
- zester
- springform pan
- spatula
- parchment paper
- cooling, wire rack
Ingredients
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 ½ tsp baking powder
- Pinch of salt
- 4 large eggs separated
- 1½ cups powdered sugar, sifted (90 g for yolks, 90 g for whites)
- 250 g ricotta room temp
- 1 tsp vanilla extract
- 1 orange zest
- 2 tbsp unsalted butter melted & cooled
- 1½ fresh pitted cherries
Instructions
- Heat oven to 175°C / 350°F.
- Lightly butter a 26 cm / 10-inch tart pan or springform; line the base with parchment.
- Pit cherries (200–250 g), pat very dry, and toss with 1–2 tsp flour. Set aside.
- Weigh 180 g of powdered sugar and divide 90 g / 90 g. Sift both portions.
- In a large bowl, beat 4 yolks with 90 g sifted powdered sugar on medium-high until very pale and thick (ribbons), ~3–4 min.
- Mix in 1 tsp vanilla and zest of 1 orange (just a few seconds).
- Whisk in 250 g ricotta until smooth (no lumps).
- In a clean bowl, beat 4 whites with a pinch of salt to soft peaks.
- Gradually rain in the remaining 90 g powdered sugar, beating to glossy medium-stiff peaks (tip curls over).
- Add ¼ of the whites to the yolk/ricotta bowl and fold to loosen.
- Scrape this lightened mixture back into the remaining whites and fold very gently until mostly uniform.
- Double-sift together: 120 g all-purpose flour + 30 g cornstarch + 1½ tsp baking powder + pinch salt.
- Sift half over the batter; fold with broad, gentle strokes. Repeat with the rest. Stop as soon as streaks disappear
- Melt 30 g unsalted butter and let cool.
- Stir 2–3 spoonfuls of batter into the butter to emulsify, then fold this back into the main batter in just a few strokes.
- Immediately pour batter into the pan and level the top.
- Scatter cherries evenly over the surface (they’ll sink a little—perfect)
- Bake 30–35 minutes. Don’t open the oven for the first 20 minutes.
- Done when the top is golden, the center springs back, and a tester comes out clean.
- Cool 10 minutes in the pan, then run a thin knife around the edge and transfer to a rack.
- Dust with powdered sugar just before serving.
Notes
If using frozen cherries, thaw and drain first
Whip the eggs + sugar long enough (until they’re pale, thick, and fluffy—ribbon stage)
Don’t overmix after adding flour—fold gently with a spatula to keep the air in.
Make sure ricotta is drained well, too much liquid makes it heavy.
Nutrition
Serving: 1sliceCalories: 183kcalCarbohydrates: 27gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 70mgSodium: 92mgPotassium: 59mgFiber: 0.4gSugar: 15gVitamin A: 235IUVitamin C: 1mgCalcium: 85mgIron: 1mg
Tried this recipe?Let us know how it was!