This cake replicates the beauty of a famous French dessert, without the custard and Ladyfinger Biscuits. Create this spongy and light cake using our Charlotte Pan, soaked in a cherry syrup and topped with homemade whipped cream and fresh fruit. So easy and delicious for a spring/summer dessert to enjoy with the entire family!
- 4 eggs, room temperature
- 2/3 cup sugar
- 2/3 cup flour
- 1/2 tsp baking powder
- Syrup and topping:
- 8 oz. frozen cherries
- 1/2 cup sugar
- 1/2 cup whipping cream
- Fruit for topping
Preheat oven at 350° F. Prepare pan with baking spray. In the bowl of an electric mixer with the whisk attachment, beat the eggs on high for one minute. Then, gradually add sugar and continue beating for 6-8 minutes or until light and fluffy. In separate bowl, combine flour and baking powder. Sift half of flour into beaten eggs and fold in. Sift in second half and fold in completely. Pour into prepared pan and bake for 20-25 minutes or until toothpick comes clean. Cool cake in pan for 10 minutes and invert onto a cooling rack.
While cake is baking, prepare syrup. In a small saucepan on medium- high heat, combine cherries with juice and sugar. Boil for 2-3 minutes stirring constantly and set aside. Drain out fruit and discard pulp. Refrigerate syrup to cool completely.
When ready to serve, fit electric mixer with whisk and pour whipping cream in bowl. Add 2 tablespoons of completely cooled cherry syrup. Mix on high until soft peaks form, approximately 1-2 minutes. Pour the remaining cherry syrup into center of Charlotte Cake and top with flavored whipped cream and fruit.
Posted by kcmobaker
I have many Nordic Ware Bundt pans and they are all wonderful. This pan has a six-cup capacity. Use that amount and things should be wonderful!
Posted by Alice
I made this for the 4th of July. It was really simple to make. I added 1 teaspoon vanilla and 1/2 teaspoon to the cake batter although I am sure it is fine without it. I just like a little vanilla in a simple cake recipe like this. It’s a lovely sponge cake recipe. Best of all, it has no fat in it. No butter, no oil, which is great for me because I am watching my weight.
Posted by Virginia
Lovely! I usually have small disasters no matter what I make but this turned out perfectly. Added teaspoon on vanilla paste to cake batter though – seemed like it needed something. Thanks to those bakers who said only use 3/4 of batter in the charlotte pan (put balance in a six inch cake pan and baked together). Will make again…and again…
Posted by Scott
I tried this recipe and like a few others on here if you use the entire batter it will be a mess and flow over. Next time I will only fill 1/2 full or another pan. Flavor wise, it was 100% delicious and not too sweet. I can see using different fruit as well based on the season. yummmmmm
Posted by Melissa
I used the recipe from King Arthur Flour. The cake tastes great, & trying 3 different coatings of butter, non-stick spray with sugar, I cannot get the cake to release without breaking apart.
Has anyone had success with getting KAF recipe to release??
Posted by Nordic Ware
We’re sorry to hear of the difficulty. Please contact our Customer Experience Team at info@nordicware.com for further assistance.
Posted by taezar@me.com
I think I over aerated the eggs and sugar. Came out super light and delicious. Perfect vehicle for flavour
Posted by Annika Krueger
The pan is really wonderful and I prepared a butter cake first try and it turned out wonderful. Next I tried the original recipe that is printed onto the label, that came with the shipping. This one is without butter and the cake did not turn out well. It is more like a souffle, and it has no good structure.
Posted by Denise Jons
WAY too sweet. Suggest bakers halve the sugar. Otherwise, texture is nice. Also, hold back a little of the batter or it will overflow the pan design and leave an unwanted collar around the base.
Posted by Riley
l love Nordic ware pans. I brought a beautiful bundt cake made in a Nordic pan last night, everyone oooohed and ahhhed over the gorgeous shape, it was by far the prettiest cake. However, the recipe for this Charlotte pan is horrible. I read the reviews, which were scant, and thought well one of the people has to be wrong, it was the one who said the recipe was good. Definitely overfills the pain. Taste is bland. Too sticky of a recipe.
Posted by Jean
The recipe is good and I have used this actual pan. But the recipe makes too much for the pan and if you use it all it puffs up and out of the pan all over your oven. So only fill the pan 1/2 full.
Posted by Cristina
I have made this recipe a couple of times, each time has been a perfect cake, looks and tastes just like lady fingers but soft and fluffy, it is so easy and only 4 ingredients!!! I did not have cherries the last time so I made it with mixed frozen berries instead and it was delicious, I absolutely love it