8 Serves
49 Mins
Preheat your oven to 190°C and prepare a baking pan by lining it with parchment paper.
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Vitamin E
4 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
72 µg / 400 µgCalcium
154 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
380 mg / 1,250 mgPotassium
505 mg / 4,700 mgSodium
514 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
83 µg / 55 µgFiber
1 g / 28 gSugar
18 g / 50 gSaturated Fat
11 g / 20 gCholesterol
721 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
In a clean bowl, beat the egg whites with a pinch of salt using an electric mixer until stiff peaks form.
In a separate mixing bowl, combine the egg yolks, sugar, cooking oil, and vanilla extract, beating until the mixture is pale and creamy.
Gently stir the baking powder into the yolk mixture.
Carefully fold the yolk mixture into the whipped egg whites using a spatula, ensuring you do not deflate the air.
Gently fold in the sifted all purpose flour until just combined.
Pour the batter into the prepared baking pan and spread it evenly.
Toss the cherries with a tablespoon of flour to prevent sinking, then distribute them evenly over the top of the batter.
Bake for 25 minutes or until the sponge is golden and springs back when touched.
Remove the cake from the oven, transfer to a wire rack, and sprinkle with vanilla sugar while cooling.
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