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Traditional Hungarian Sour Cherry Cake on a serving plate with one slice cut showing the light sponge filled with juicy sour cherries and a golden crust, ready to enjoy.

Hungarian Sour Cherry Cake

This traditional Hungarian Sour Cherry Cake is a light and airy sponge made with whipped eggs, castor sugar, plain flour, baking powder, and juicy sour cherries. The egg whites provide natural lift, while the tart cherries balance the sweetness of the delicate cake, creating a beautifully soft crumb with bursts of fruit in every bite. Perfect for afternoon tea, dessert, or sharing with family and friends, this timeless recipe includes the science behind each ingredient, step-by-step baking tips, dietary swaps, and expert techniques to help you achieve perfect results every time.
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Prep Time 1 hour
Cook Time 2 days 55 minutes
Total Time 2 days 1 hour 55 minutes
Servings: 8 people
Course: Dessert
Cuisine: Baking
Ingredients Equipment Method Video Notes

Ingredients
  

Ingredients
  • 300 g Castor sugar
  • 200 g Plain flour
  • 6 Egg yolks (70g egg) Note 1
  • 6 Egg white (70g egg) Note 1
  • 5 g Baking powder
  • 750 g Sour cherries well drained Note 2
  • 50 g Unsalted butter melted
Olive oil
  • Olive oil
Icing Sugar
  • Icing Sugar

Equipment

  • 1 22 cm Spring Form Tin with removable base
  • 1 Sieve for draining sour cherries
  • 1 Oven
  • 1 Microwave
  • 3 Medium bowls
  • 1 Flour Sieve for icing Sugar
  • 1 knife
  • chopping board
  • 1 Stand Mixer
  • 1 Stand Mixer flat beater
  • 1 Stand Mixer Whisk
  • 1 Bowl scraper
  • 1 large spoon
  • 1 Large Bowl
  • 1 Pair Scissors
  • 1 citrus zester
  • 1 Thermometer
  • 1 skewer

Method
 

  1. Method
  2. Set the Oven 175C
  3. Oil and line a 22 cm tin with a collar and base
  4. Separate the eggs (Note 1)
  5. Whisk the egg yolks and castor sugar in a stand mixer until thick and pale and holds a trail
  6. Melt and cool the butter
  7. Zest the lemon
  8. Add the lemon and butter to the egg yolk mix and mix through
  9. Put into a bowl and set aside
  10. Whip the egg whites in a clean bowl until medium peaks with a whisk in a stand mixer
  11. Sieve flour and set aside a small amount to add to the cherries
  12. Sieve the baking power in a bowl
  13. Add a third of the egg white mix into the egg yolk mix and fold through
  14. Add the flour mix to the egg yolk mix
  15. Now fold through some more egg white and now fold through the remaining egg white.
  16. Add the small amount of flour to the sour cherries and mix through
  17. Pour the mix into the tin and top with the cherries.
  18. Bake in the oven for around 60 mins until a skewer comes out clean or 85C with the thermometer.
  19. Cool completely before taking out of the tin and topping with sifted icing sugar

Video

Notes

1.Egg Size: This recipe has been developed using 70 g eggs (large eggs, weighed in their shells). Using smaller or larger eggs will change the amount of liquid in the batter and may affect the cake's rise and texture. For the best results, use 70 g eggs.
2.Traditional Hungarian sour cherries (often Morello-type cherries) have a distinctive tart flavour that balances the sweetness of the sponge. If using bottled or jarred sour cherries, drain them thoroughly and pat them dry before lightly dusting with cornflour to prevent excess moisture from affecting the cake's texture.