|Castor sugar||2 Teaspoon|
|Plain flour||5 Ounce|
|Vanilla extract||1⁄4 Teaspoon|
|White cherries/1 large tin white cherries||3⁄4 Pound|
Cream 6 oz. butter and 6 oz. castor sugar until light.
Separate eggs and beat yolks one by one into creamed butter and sugar.
Gradually add 5 oz. flour alternately with 5 tablespoons of milk, beating well after each addition.
Stir in 1/4 teaspoon vanilla and the juice and rind of 1/2 lemon.
Beat 3 egg whites and a pinch of salt until stiff and fold into cake mixture.
Pour the batter into a buttered and floured Pyrex cake mould.
Cover the surface closely with fresh or well-drained tinned white cherries.
Press the fruit very lightly into batter and bake in a slow oven 340°F, Reg 3 about 40 minutes or until skewer, inserted into centre, comes out clean and cake shrinks away from sides of mould.
Dust generously with castor sugar while hot and serve next day in baking dish.
Do not chill.