SPONGECAKE WITH CHERRIES (BUBLANINA)

1 cup canned pitted sweet black cherries
3 eggs, separated
pinch of salt
1/2 cup sugar
1/2 teaspoon grated lemon peel
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/2 cup sifted all-purpose flour

Preheat the oven to 350 degrees F.

With a pastry brush or paper towel, butter the bottom of a 9-inch layer-cake pan.

Pour cherries into a sieve or colander and let them drain while you prepare the batter.

In a mixing bowl, with a wire whisk or a rotary/electric beater, beat the egg whites with the salt until they foam, then beat in the sugar, a tablespoon at a time. Continue to beat until the whites from stiff, unwavering peaks when the beater is lifted from the bowl.

Beat the egg yolks lightly with a fork, then add the lemon peel, lemon juice, and vanilla extract. Mix about 1/4 of the beaten egg whites into the egg yolks, then reverse the process and pour the yolk mixture over the remaining whites and sprinkle the flour on top. With a rubber spatula, fold until no traces of the whites remain. Do not overfold.

Pour the batter into the pan and spread the cherries evenly over it.

Bake in the middle of the over for 35-40 minutes, or until the cake is golden brown and springy to the touch. Cool in the pan before serving.

Makes 1 (9-inch) cake
Source: The Cooking of Vienna's Empire, Time/Life series: Foods of the World