A cherry cake as good, fragrant and fluffy as the other version prepared last year. It is a recipe with few ingredients, but with a delicious result.
The yolks are mixed with the sugar and vanilla essence until they turn white and become like a cream. Then add, in turn, spoon by spoon, oil and boiling water, mixing well after each. Sift the flour and incorporate it into the egg cream.
Beat the egg whites with a pinch of salt, then incorporate them into composites, mixing lightly with a spatula, with movements from bottom to top. Pour into the tray (42/29 cm) lined with baking paper.
Place the starch on top of the washed and pitted cherries, then mix gently so that they are well powdered. We distribute them evenly in the tray above the pandispan composition.
Put the tray in the oven over medium heat, for about 30 minutes, until golden on top.
Leave to cool in the pan, then portion.