At a glance
You're making a juicy cherry cake by whisking egg yolks with sugar and cream, folding in fluffy egg whites to keep them airy, then pouring the batter into a tin and topping it with fresh cherries. The tricky part is folding the whites gently so they stay light and fluffy, and then watching as the cake bakes for about 30 minutes until it's golden on top.
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Prepare the oven and the tin
Preheat the oven to 180°C. Grease a round cake tin with high sides, about 26 cm in diameter, with butter.
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Whisk the egg yolk mixture
Whisk the egg yolks with the sugar until you get a pale yellow, creamy foam. Add a pinch of salt, the vanilla extract and the cream, and mix again. Add the flour and stir through.
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Whisk the egg whites
Whisk the egg whites into stiff peaks. Add the cherry liqueur – I used the syrup from cherries steeped in rum.
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How it went
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