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4 Layer Sponge Cake

Prep Time:

15 mins.


1 (9-inch) cake



  • 12 eggs, room temperature
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange juice
  • 1 teaspoon orange zest
  • 2 1/2 cups sifted Swans Down® Cake Flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon fine salt


  • 3 cups heavy whipping cream
  • 1/2 cup + 2 tablespoons confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract


  • 2 pounds fresh cherries, pitted (reserve stems on a few for garnish)
  • 2 tablespoons brandy, optional
  • 1 tablespoon granulated sugar
  • 1 cup peaches, diced small
  • 4 tablespoons sour cherry spread (or jam)
  • 1 cup peaches, sliced, for garnish


  1. PREHEAT oven to 350°F. Grease with butter and lightly flour 2 (9-inch) round cake pans. Shake out excess flour.
  2. SEPARATE eggs, placing yolks in the bowl of a stand mixer fitted with a whisk attachment and whites in a separate large mixing bowl.
  3. ADD sugar and oil to egg yolks. Using the whisk attachment, beat on low to medium speed for 5 to 7 minutes until the mixture is pale yellow, thick and forms ribbons when the whisk is lifted out of the bowl. Mix vanilla, orange juice and zest into egg yolk mixture.
  4. SIFT cake flour, baking powder and salt. Add flour mixture to egg yolk mixture and whisk until batter is well combined.
  5. WITH a handheld mixer, beat egg whites on medium-high speed until soft peaks form, about 2 to 3 minutes. Fold half of egg whites into batter, using a rubber or silicone spatula. When completely incorporated, gently fold in remaining egg whites.
  6. POUR batter into prepared cake pans and bake for about 50 minutes in the center of the oven, until a toothpick inserted in the middle of the cake comes out clean. Time may vary according to your oven. Remove cake from oven and set pans on a wire rack. Cool completely before removing from pans, about an hour.
  7. MAKE SWEETENED WHIPPED CREAM: Combine whipped cream, confectioners’ sugar, and vanilla and almond extracts in the bowl of a stand mixer fitted with a whisk. Whisk cream until soft peaks form. Cover and chill in refrigerator until use.
  8. PREPARE CHERRIES: Combine cherries with brandy and sugar and let stand for 3 to 4 minutes to macerate.
  9. ASSEMBLE CAKE: Slice each cake in half horizontally to create 4 layers. Place first layer on a serving plate.
  10. SPREAD 1 tablespoon of sour cherry jam over cake layer, then add a layer of Sweetened Whipped Cream, about 1/2 cup. Arrange 2/3 cup brandied cherries and 1/3 cup diced peaches over whipped cream.
  11. REPEAT process for second and third layers.
  12. PLACE fourth and final layer on cake and frost with whipped cream, smoothing the cream with an offset spatula.
  13. ARRANGE sliced peaches around edge of cake and stack reserved cherries with stems in center of cake.