A delightful and fluffy cherry cake, perfect for a sweet treat. This recipe emphasizes light texture by carefully incorporating whipped egg whites.
8 Portions · 795 g
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Start by preparing your cherries: wash them thoroughly, then carefully half and pit each one. Set them aside.
Preheat your oven to 180°C (350°F) with a fan. Prepare your baking tray by spraying it with avocado oil or rubbing butter on the bottom and sides to prevent sticking.
Carefully separate the egg whites from the egg yolks of the 4 eggs. Place the egg whites in a clean, dry bowl.
Using a whisk or electric mixer, beat the egg whites until they become fluffy like clouds and form stiff peaks when you lift the whisk. This means they should hold their shape.
In a separate bowl, combine the egg yolks with the sugar. Mix them well until the mixture is light and well blended.
Add the milk and the vanilla sugar to the egg yolk mixture. Mix again until everything is smoothly incorporated.
Gradually add the flour to the egg yolk mixture, mixing until the batter becomes thicker than a pancake mix. It should be a smooth, pourable but substantial consistency.
Now, gently fold the egg yolk mixture into the whipped egg whites. Use a spatula and combine them carefully, using an upward motion, to ensure the mixture remains fluffy and doesn't lose its airy texture.
Finally, gently fold in the prepared cherries into the cake batter. Be careful not to overmix, as you want to keep that fluffy texture.
Pour the cake mixture into your prepared baking tray, spreading it evenly.
Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean and the cake is golden brown.
Once baked, let the cake cool slightly in the tray before transferring it to a wire rack to cool completely.
Before serving, sprinkle generously with powder sugar on top. Enjoy your delicious Cherry Cake!
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