Separate egg yolks in a bowl.

And egg whites in another bowl.

Beat the egg whites until stiff peaks form.

Then add sugar and beat with a mixer.

Add oil to egg yolks, and mix with a whisk until smooth.

Pour the egg yolk mixture into the egg white foam.

Beat with a mixer on the lowest speed for a few seconds, until smooth.

Mix baking powder with flour.

Gradually pour in the mixture, stirring gently with a spoon or spatula.

That’s how you get the thick consistency.

Wash the sour cherries and remove the seeds.

Put 1/3 of the sour cherries in the mixture, and stir.

Pour the mixture onto a baking tray lined with baking paper and level evenly.

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.

When the cherry cake is ready, let it cool, cut it, and sprinkle it with powdered sugar.