|Canned pitted tart red cherries||20 Ounce, drained (1 Can, No. 2 Size / 2 1/2 Cups)|
|Liquid from cherries||1⁄2 Cup (8 tbs)|
|Quick cooking tapioca||2 Tablespoon|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Sifted cake flour||1⁄3 Cup (5.33 tbs)|
Chop cherries; add cherry liquid, sugar, and tapioca.
Simmer mixture 5 minutes, stirring constantly.
Beat egg whites until foamy; add salt and cream of tartar; beat stiff.
Beat egg yolks until thick and lemon-colored; add sugar gradually; beat thoroughly.
Fold egg yolks into whites.
Sift flour over, fold in.
Pour cherry mixture into 8x8x2-inch baking dish.
Pour batter on top.
Bake in slow oven (325°) 30 to 35 minutes.
Cut in squares.
Serve with ice cream.