Cherry & Raspberry Summer Cake

Cherry & Raspberry Summer Cake

Cherry & Raspberry Summer Cake

This is a great light cake for hot summer days. We had fresh cherries so that’s why I chose them, but feel free to switch things up with other fruit of your choice. The only ones I’d recommend not using are kiwi or pineapple as it will prevent the jello from setting.

Cherry & Raspberry Summer Cake
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Serves: 6+

Ingredients
For the sponge cake
  • 6 eggs, separated
  • ½ cup sugar
  • 1½ teaspoons baking powder
  • ¾ cup (or up to 1 cup) flour
  • 1 teaspoon Kirkland pure vanilla
For the whipping cream
  • 2 cups whipping cream
  • 1 teaspoon Kirkland pure vanilla
  • 1½ teaspoons Kirkland maple syrup
For the fruit and jello topping
  • 15 cherries pitted and halved (When in season Costco carries fresh cherries at an unbeatable price)
  • 15 raspberries (I used frozen raspberries from Costco)
  • 1 raspberry or cherry flavored Jello

Instructions
  1. Boil water and follow the Jello package instructions to make your liquid jello. Allow to cool in the fridge, just to the point where it starts to thicken but don’t allow it to set.
  2. Pre-heat oven to 400F
  3. Using an electric mixer whip the egg whites in a bowl. When they begin to get thicker add the sugar and continue to whip until peaks are formed.
  4. Add 1 yolk at a time and continue to mix until all yolks are added a nice fluffy texture is obtained.
  5. Add the vanilla and mix.
  6. In a small bowl mix and sift the baking powder into the flour.
  7. Put away the mixer and in batches gently fold the flour mix into the egg batter until the flour incorporates in. Start with ¾ cup flour and if the batter is too liquid (like liquid yogurt) then add a bit more flour.
  8. In a deep baking pan lined with parchment paper pour in the batter and bake until golden color and a tooth pick comes out cleanly.
  9. Remove and allow to cool.
  10. Add the vanilla and maple syrup to the whip cream and then with an electric mixer, whip the cream.
  11. Pour the cream onto the cool cake and decorate with cherry halves and raspberries. (If your baking pan isn’t quite deep enough, you can put aluminum foil inside to create higher edges – I did this, see the pictures below.)
  12. Pour the jello mixture on top and place in the fridge until the jello completely sets.

Sponge cake bottom has finished cooking

Sponge cake bottom has finished cooking

Adding whip cream and cherries and raspberries on top of the cake

Adding whip cream and cherries and raspberries on top of the cake

All finished, the summer cake is ready to be cut and served

All finished, the summer cake is ready to be cut and served

Cherry & Raspberry Summer Cake

Cherry & Raspberry Summer Cake