You won’t be able to stop at just one of these sugared cherry sponge cakes! Trust us!


  • 1 1/2 cups frozen pitted cherries, thawed
  • 1 tsp vanilla bean paste
  • 3/4 cup (165g) caster sugar
  • 1 tbs lemon juice
  • 1 tbs kirsch (optional)
  • 1/3 cup (80ml) pouring (pure) cream
  • 120g white chocolate, chopped
  • 450g Coles Unfilled Double Sponge Cake
  • 2 tbs white sugar
  • 3 fresh cherries, halved, pitted


  • Step 1
    Pat thawed cherries dry with paper towel. Place in a medium saucepan with the vanilla and caster sugar. Place over medium heat. Cook for 2 mins or until the sugar dissolves. Reduce heat to low. Cook for 5 mins, stirring occasionally, or until the mixture thickens slightly. Add the lemon juice and kirsch, if using. Cook for a further 2 mins. Reserve 2 tbs of the cherry mixture in a small bowl. Place remaining cherry mixture in the fridge for 1 hour or until mixture thickens.

  • Step 2
    Place the cream and reserved cherry mixture in a small saucepan over medium heat. Bring just to the boil. Remove from heat. Add chocolate. Set aside, without stirring, for 5 mins or until chocolate melts. Stir until well combined. Strain through a fine sieve into a bowl. Discard the solids. Set aside for 20 mins to cool completely.

  • Step 3
    Place the sponge cakes on a clean work surface. Use a 6cm-diameter round pastry cutter to cut 12 discs from the cakes.

  • Step 4
    Place 6 cake discs on a large serving platter. Spoon over the chilled cherry mixture. Top with the remaining 6 cake discs and press down gently. Spoon over the chocolate mixture, allowing it to drip down the sides. Set aside for 10 mins or until set.

  • Step 5
    Place white sugar in a small bowl. Dip the cut side of fresh cherry in the sugar. Arrange on the cakes.


  • 1971 kj


  • 15g


  • 9g


  • 1g


  • 10g


  • 257mg


  • 63g


  • 75g


All nutrition values are per serve


(+ 1 hour chilling, 5 mins standing, 20 mins cooling & 10 mins setting time).

DIY funfetti ice cream

You’ll have some leftover sponge – crumble it, then fold through softened ice cream with rainbow sprinkles for an easy treat.

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