Homemade Cherry Cake
|Cherries||8 Ounce (225 Gram)|
|Eggs||5 , separated|
|Granulated sugar||180 Gram (3/4 Cup Plus 2 Tablespoons)|
|Butter/Margarine||80 Gram (6 Tablespoons, Generous)|
|All purpose flour||180 Gram (1 Cup)|
|Baking powder||1⁄2 Teaspoon|
|Powdered sugar||1 Tablespoon|
Remove stems from cherries; wash, pit and pat dry with paper towels.
Grease and flour a 9-inch (23-cm) cake pan.
Preheat oven to 375°F (190°C).
Put egg yolks and half the granulated sugar into a large bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Melt butter or margarine; cool slightly.
Beat butter or margarine into egg yolk mixture.
Sift flour with baking powder.
Fold into egg yolk mixture.
Beat egg whites until stiff.
Add remaining granulated sugar.
Beat again until stiff; fold into egg yolk mixture.
Turn batter into prepared pan.
Scatter cherries over cake, pressing each one into batter with the handle of a wooden spoon.
Cherries will sink into batter while baking.
Bake 50 to 60 minutes or until a wooden pick or skewer inserted in center comes out clean.
Turn cake out onto a rack to cool.
Sift powdered sugar over cooled cake.