• 200 grams (7.05 ounces) pitted cherries (mashed with a blender)
  • 120 grams (4.23 ounces) sugar
  • 2 grams (0.07 ounces) agar
  • 20 grams (0.68 ounces) water

Red Velvet Sponge Biscuit

  • 80 grams (2.82 ounces) flour
  • 75 grams (2.65 ounces) sugar
  • 40 grams (1.41 ounces) butter
  • 40 grams (1.41 ounces) vegetable oil
  • 1 egg
  • 90 grams (3.18 ounces) buttermilk
  • 1 teaspoon red gel dye
  • 1 teaspoon cocoa
  • pinch of salt
  • 0.4 teaspoon baking powder
  • 0.4 teaspoon baking soda


  • 100 grams (3.53 ounces) applesauce
  • 85 grams (3.00 ounces) cherry puree
  • 120 grams (4.23 ounces) sugar
  • 35 grams (1.23 ounces) egg whites
  • 8 grams (0.28 ounces) agar
  • 50 grams (1.76 ounces) cherry juice
  • 50 grams (1.76 ounces) water
  • 245 grams (8.64 ounces) sugar


  • Blender

    Essential for mashing your cherries into a fine puree. A high-powered blender can make this process quick and smooth.

  • Saucepan

    You'll need a sturdy saucepan to cook down your cherry puree and sugar mixture. Non-stick is ideal for easy cleanup.

  • Mixing Bowls

    From mixing your dry ingredients to whipping your marshmallows, quality mixing bowls make your job easier. Stainless steel or glass is recommended.

  • Oven

    Ensure your oven is preheated to the exact temperature for even baking of your sponge cake.

  • Pastry Bag

    For assembling and decorating, a pastry bag is key. Opt for one with a variety of nozzles for different decorating styles.

  • Ring Mold

    Pro tip: Pre-grease or line with acetate film for easy release of your finished cake.


Step 1

We would like to share a recipe for an airy marshmallow cake with a delightful cherry flavor. This cake consists of three components: **cherry jam**, **Red Velvet sponge biscuit**, and **cherry marshmallow**. The recipe fits a cake with a diameter of **19 cm (7.5 inches)**.

Step 2

Step 1: Preparing the Cherry Confiture

Step 3

1. Mix the pitted cherries and sugar in a saucepan, and bring the mixture to a boil. Cook for **5 minutes**.

Step 4

2. In a separate container, mix the water and agar. Warm it up, and let the agar swell.

Step 5

3. Transfer the agar mixture to the boiling cherry puree, and simmer for another **5 minutes**. Let the jam cool down. Ensure the agar is fully dissolved to avoid grainy texture.

Step 6

Step 2: Making the Red Velvet Sponge Biscuit

Step 7

1. Preheat the oven to **180°C (356°F)**.

Step 8

2. Mix the flour with cocoa, baking powder, and baking soda.

Step 9

3. Dissolve the food coloring in the buttermilk.

Step 10

4. Whip the sugar with butter and a pinch of salt until white; then add the egg and vegetable oil.

Step 11

5. Add the dry ingredients and the buttermilk mixture to the whipped mass in several passes.

Step 12

6. Bake the sponge cake in the oven for **30-35 minutes**. Ensure the cake has a diameter of **17 cm (6.7 inches)**. Check the doneness of the cake with a toothpick; it should come out clean.

Step 13

Step 3: Preparing the Marshmallow

Step 14

1. Heat the cherry puree in the microwave until it boils.

Step 15

2. Whisk the hot puree and sugar at low speed. Gradually add the egg whites in two passes, increasing the mixer speed.

Step 16

3. Whisk until firm peaks form.

Step 17

4. Warm up the water, cherry juice, and agar until the latter swells. Then add the sugar and cook until **110°C (230°F)**.

Step 18

5. Pour the syrup into the well-whipped puree in a thin stream at maximum mixer speed.

Step 19

6. Continue to whip for **30 seconds** after pouring the syrup. Transfer the mass to a pastry bag. Ensure the syrup is at the right temperature for optimal marshmallow texture.

Step 20

Step 4: Assembling the Cake

Step 21

1. Assemble the cake in a ring mold (with a diameter of **19 cm | 7.5 inches**). Pre-grease the ring with flavorless vegetable oil or line it with an acetate film.

Step 22

2. First, place the sponge biscuit, and cover it with part of the marshmallow mass.

Step 23

3. Add a layer of confiture, and cover with the remaining marshmallow mass on top. Reserve some marshmallows for decoration.

Step 24

4. Let the cake set in the refrigerator before serving. This cherry marshmallow cake is tender and juicy. Bon Appetit!


There is nothing quite like the first bite of this cherry marshmallow cake, but let's make it unforgettable with some serving suggestions 🍰✨! For a casual weekend picnic, slice the cake into thin pieces and serve it alongside a refreshing glass of iced tea. The tartness of the cherry will complement the cool, sweet tea perfectly. 🧋 Throwing a fancy dinner party? Serve each guest an individual portion of the cake. Garnish with a fresh cherry on top and a drizzle of cherry syrup around the plate for that extra touch of gourmet flair. 🍒 If you find yourself with leftover cake (as if that ever happens!), turn them into indulgent cake pops. Simply roll the pieces into balls, insert a stick, dip into melted chocolate, and let them set. Instant shareable treats! 🎉 And don't forget, a scoop of vanilla ice cream on the side can turn this already delicious cake into an extra special dessert experience. Just imagine that cold, creamy ice cream melting over the warm, soft cake...mmmh! 🍦


Whether you're gluten-intolerant or embracing a vegan lifestyle, you can still enjoy this fabulous cake. 🎂✨ Gluten-Free Variation: Substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum for structure. This keeps the cake moist and delicious. 🌾✖️ Vegan Variation: Replace the egg with a flaxseed meal (1 tbsp flaxseed meal + 3 tbsp water = 1 egg). Opt for vegan butter and plant-based milk instead of dairy buttermilk. Double-check that your food coloring, cocoa, and agar are vegan-friendly. 🌱💚 Pro tip: Instead of egg whites for the marshmallow, use aquafaba (chickpea water). It whips up to stiff peaks just like traditional egg whites. Your vegan friends will be forever grateful! 🙌


  • How do I know if my sponge cake is done?

    Insert a toothpick into the center of the cake. If it comes out clean, your cake is ready. Easy peasy!

  • Why did my marshmallow mixture not reach firm peaks?

    Patience, grasshopper! Ensure your mixing bowl is grease-free and that you gradually increase the mixer speed. It can take some time.

  • Can I use a different fruit for the puree?

    Absolutely! Feel free to experiment with raspberries, strawberries, or even blueberries for a twist on this cake.

  • Is there a way to reduce the sugar content?

    Sure thing! You can use fruit-based sweeteners or simply reduce the amount of sugar in the recipe. Just keep in mind it might slightly alter the texture.

  • How long can I store this cake?

    This cake can be refrigerated for up to 3 days in an airtight container. For longer storage, you can freeze it for up to 2 months.

  • How do I prevent the marshmallow from sticking?

    Dust a little cornstarch on your surface and tools. It works wonders for reducing stickiness and making your marshmallows easier to handle.

Nutrition facts

Cherry marshmallow cake
Recipe Yield:8 servings
Calories:Approximately 300-350 calories per serving
Calories (Min - Max):300 - 350
Total Fat:12g
Saturated Fat:7g
Total Carbohydrate:50g
Total Sugars:35g