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A slice of Czech Bublanina sits on it's side with the light sponge cake texture and halved cherries visible on a wooden board on a light grey background.
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Czech Bublanina

Known locally as bubble cake, this sponge like fruit cake is the kind of snack cake that can be served for both informal or special occasions.
Course Dessert
Cuisine Czech
Keyword cake, stone fruit
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 16
Calories 295kcal
Author Sylvie Taylor

Ingredients

  • 100 grams / 3.5 ounces butter room temperature
  • 200 grams / 1 cup superfine/caster sugar
  • 2 teaspoons vanilla extract
  • 330 grams / 6 large eggs room temperature and separated
  • 350 grams / 2 ¼ cups - 1 tablespoon plain flour
  • 50 grams / ½ cup confectioner’s/icing sugar
  • 6 grams / 1 ½ teaspoons baking powder
  • 400 grams / 14 ounces fresh cherries pitted

Instructions

  • Preheat your oven to 160C/320F and line the base of a baking tin with baking paper.
  • Grease with a little butter and toss in 1 tablespoon of the flour. Tap the tin to remove any excess.
  • Toss the butter, sugar and vanilla extract into a large bowl and whip until pale and fluffy, approximately 3 minutes.
  • Add 1 egg yolk and whip until combined.
  • Repeat with each egg yolk, combining after each addition. Set aside.
  • Toss the egg whites and icing sugar in a separate bowl and whip until stiff.
  • Add ⅓ of the meringue to the egg yolk batter and fold slowly until combined.
  • Repeat with a further ⅓ of the meringue mixture, until your batter is smooth.
  • In a small bowl, stir the flour and baking powder together.
  • Toss the dry ingredients into the wet ingredients and stir slowly until no dry portions remain.
  • Pour into your prepared tin and smooth out.
  • Press the cherries into your batter until only the tops of the fruit are visible.
  • Bake until it’s lightly golden, approximately 40 minutes.
  • Remove and allow to cool fully.
  • Slice and serve with a dollop of whipped cream.
  • Enjoy!

Notes

  • Eggs: The eggs need to be room temperature here to bind with the butter and sugar as room temperature eggs allow more air into them giving our sponge that nice and light texture.
  • Cherries: Fresh sweet cherries were used here, though sour cherries, blueberries or even strawberries are all commonly found in Bublanina’s. You can replace the fresh fruit with jarred or canned, though you’ll need to fully drain before adding to the cake. Frozen would also work, though it best to defrost and drain before adding to the cake, otherwise the result might be a soggy cake.
  • Square tin: A 25×25 cm or 10×10 inch square baking tin works well here, though a rectangle tin of similar size would also work well.
Adapted from Taste Atlas

Nutrition

Calories: 295kcal