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Instructions
Beat egg whites until peaks form,
add sugar and beat until peaks stand dry.
Beat yolks with vanilla until lemon colored. Fold in slowly with a
whisk to egg whites, sift the flour and baking powder and fold in until
all is combined into a smooth batter.
Bake in a greased or parchment lined cake pan ( preferably the spring
kind or silicone ) at 160C until golden and the center springs back.
Turn down the oven to 150C until top of cake starts to wrinkle.
Prepare Vanilla
Pudding Recipe. Let
cool.
Let cake cool and remove from cake pan onto cake plate. Drain the
cherries well, saving the juice in a cup. Cut cake in half and wet the
bottom half slightly with cherry juice by using a tablespoon. Only
enough so the cake is moist, not soggy.
Spread the pudding over the bottom half of the dampened cake. Place top
half over the filled middle. Center well and wet the top half the same
way as the bottom.
Frost sides of cake with whipped cream. Top the cake with as many
cherries that will fit.
NOTES;
Cherry pie filling may be used also. |
