|Unbleached flour||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Eggs||10 Large, separated|
|Lemon zest||1 Teaspoon (Grated)|
|Lemon extract||1 Teaspoon|
|Cherries||1 Pound (Sour Or Sweet, Other Pitted Fruit Can Be Used Even Dried Fruit Soaked In Rum Or Something)|
|Confectioner' s sugar||100 Gram (For Dusting)|
Preheat oven to 350 degrees
Butter a 9" X 13" X-2" deep baking pan and dust bottom only with flour
Sift together flour, baking powder and 1/2 teaspoon salt.
Beat egg yolks in bowl of electric mixer with whip attachment on high speed until thick and lemon colored.
Beating on medium speed, gradually adding 1/2 cup sugar.
Increase speed to high and beat about 5 minutes more, or until yolks are very pale yellow and they form soft peaks. Beat in lemon zest and extract.
Remove bowl from mixer and stir in dry ingredients.
In separate bowl, beat egg whites with pinch of salt at medium speed until they form soft peaks.
Gradually beat in remaining 2 tablespoons sugar, then beat whites until they are creamy and form shiny peaks that curl softly at their tips.
Stir 1/4 of whites into batter to lighten it, then fold in remaining whites in three additions, only until no whites show.
Scrape batter into prepared pan.
Distribute fruit evenly on top of batter.
If using apricots, arrange them cut side down.
Fruit will begin to sink into batter.
Bake 25 to 30 minutes in middle of oven.
Bake until cake is puffed and golden brown, and toothpick inserted into center comes out clean.
Cool cake completely in pan on wire rack.
To serve, cut into portions, dust with confectioners' sugar. Also nice with clotted cream.
Keeps up to 2 days at room temperature. Some people like this cake cold from the refrigerator, but I like it at room temperature or even slightly warm after cooling. Serve with good hot strong coffee.