3 Ingredient Cherry Cake

This 3-ingredient sponge is a weekly staple in my kitchen. My father doesn't eat dairy, so I usually bake two at a time—and honestly, they don't even last 24 hours! It’s the ultimate quick-fix treat that proves you don't need butter or milk to make something absolutely irresistible.

The 3-Ingredient Dairy-Free Sponge

A light, airy, and naturally dairy-free cake that relies on the power of whipped eggs. It's simple, honest baking at its best.

• Prep time: 15 minutes
• Bake time: 20–25 minutes
• Yield: One 9-inch cake

🛒 What You’ll Need

• 4 Large Eggs: Room temperature is essential for volume.
• 120g Caster Sugar: Provides sweetness and structure.
• 120g-200g Plain Flour: Sifted to keep the batter light. Adjust flour if you want more density.
• Optional: 1 cup of sour cherries (pitted and checked for "extra protein"!) or any other fruit you have around. I use apple or rhubarb quite often.
• Optional: Baking powder, if you're afraid it won't rise, add a tsp baking soda and leave your worries behind. 

🥣 Step-by-Step Guide

1. Whisk the Base:
   Beat eggs and sugar on high for 10–15 minutes. You want the "ribbon stage"—where the batter stays visible on the surface for a few seconds when dropped from the whisk.
2. Sift and Fold:
   Sift the flour over the egg foam. Using a spatula, gently fold it in using a figure-eight motion. Be careful not to deflate those precious bubbles!
3. Add the Fruit:
   Gently stir in your cherries (or your fruit of choice). If using natural cherries, give them a quick manual inspection first! 🐛
4. Bake:
   Pour into a lined pan and bake at 170°C no fan for 20–25 minutes until golden and springy.
5. The Flip:
   Once slightly cooled, turn the cake upside down. This lets the fruit juices soak down into the sponge, keeping it moist and beautiful. If you choose to add more flour, the fruit won't sink, but i prefer the fluffier texture. 

✨ Baker’s Notes

• Volume is Key: If your eggs aren't fluffy enough, the cake will be flat. Let that mixer run! Or... add a tsp of baking powder. 
• Natural Goodness: Using cherries in their own juice adds a lovely tartness that balances the sweet sponge.
• Storage: If it actually lasts longer than a day (unlike in my house!), store it in an airtight container to keep it soft.

🪰 A note on those cherries: If you’re using fresh, organic sour cherries, don’t be surprised by a few "little helpers" (larvae). Just pick them out—it’s the price we pay for truly natural fruit!