-FOR THE TOPPING-
80 g Unsalted butter
3/4 c Golden brown sugar; (packed)
450 g Cherries; halved and pitted
-FOR THE CAKE-
1 1/2 c All purpose flour
2 ts Baking powder
1/4 ts Salt
1 c Sugar
125 g Unsalted butter; room
-temperature
2 lg Eggs; separated
1 1/2 ts Vanilla extract
1/2 c Milk
1/4 ts Cream of tartar
1 c Chilled whipping cream
1 1/2 tb Icing sugar
For the topping, preheat the oven to 180c.
Butter sides of 24cm. diameter cake pan with 6cm. high sides. Melt
remaining butter in a small saucepan set over low heat. Add the brown
sugar and whisk until well blended, about 2 minutes. Remove from
heat. Spread the mixture over the bottom of the prepared pan. Arrange
the cherries, cut side down, in a single layer in the bottom of the
pan and press lightly to adhere. Set aside
For the cake, mix the flour, baking powder and salt in medium bowl.
Using an electric mixer, beat 1 cup sugar and butter in large bowl
until creamy. Mix in egg yolks 1 at a time, beating well after each
addition. Beat in 1 teaspoon vanilla. Mix in dry ingredients
alternately with the milk.
Using electric mixer fitted with clean dry beaters, beat egg whites
and cream of tartar in another large bowl until stiff but not dry.
Stir 1/4 of whites into the cake batter to lighten. Using a rubber
spatula, gently fold remaining whites into batter. Spoon batter on
top of the cherries in the pan. Bake the cake until deep golden on
top and tester inserted into center comes out clean, about 55
minutes. Cool cake in pan on rack for 15 minutes
Whip the cream, icing sugar and 1/2 teaspoon vanilla in bowl to soft
peaks.
Run a small knife around edges of pan to loosen cake. Place a platter
over cake and invert onto platter. Let stand for 5 minutes then
remove the pan. Serve cake warm or at room temperature with whipped
cream.
Yields
1 servings