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SAVOY CHERRY CAKE
Separate the eggs. Blend the yolks with half of the sugar and the vanilla sugar. Sift the flour over the mixture, add the grated lemon peel and 1 tablespoon of lemon juice. Beat the egg whites firm with the remaining sugar. Fold the egg whites very delicately into the batter, using a spatula, mixing all the ingredients at this point. Pour the mixture into a butterred cake pan. Sprinkle the top with some cherries, bake on a low heat (300 F) for 50 minutes. Unmold the cake on a rack. Serve cold.
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For a 8 1/2 inch round cake pan
4 eggs
1/2 cup + 1 tbsp sugar
1 pack vanilla sugar
1/2 cup flour
1 pinch salt
1 lemon
1/2 lb fresh stoned cherries
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20
mn
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50
mn
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For this cake it is important to mix the flour with the other ingredients only when the beaten egg whites have been added.
