Cherry sponge cake

This cherry sponge cake (pandispan) is a delightful, easy dessert—light as air, subtly sweet, and full of fresh cherry flavor. Start by whipping the egg whites with sugar until stiff peaks form, then gently fold in the yolk‑oil mixture and flour. A third of the cherries go into the batter; the rest top the cake.

In just 20–25 minutes in the oven, you’ll have a golden, aromatic cake with juicy cherry bursts in every bite. It’s perfect with a sprinkle of powdered sugar and a cup of coffee, whether for a casual afternoon treat or summer gathering.

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  Separate egg yolks in a bowl.
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  And egg whites in another bowl.
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  Beat the egg whites until stiff peaks form.
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  Then add sugar and beat with a mixer.
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  Add oil to egg yolks, and mix with a whisk until smooth.
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  Pour the egg yolk mixture into the egg white foam.
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  Beat with a mixer on the lowest speed for a few seconds, until smooth.
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  Mix baking powder with flour.
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  Gradually pour in the mixture, stirring gently with a spoon or spatula.
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  That’s how you get the thick consistency.
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  Wash the sour cherries and remove the seeds.
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  Put 1/3 of the sour cherries in the mixture, and stir.
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  Pour the mixture onto a baking tray lined with baking paper and level evenly.
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  Arrange the remaining sour cherries on the surface of the dough. Bake in a preheated oven at 175°C (347°F) for 20-25 minutes. Depending on your oven, it may take longer.
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  When the cherry cake is ready, let it cool, cut it, and sprinkle it with powdered sugar.