Article & Photos by Renata Haidle 

Light as a sigh, soft as a memory, this was the cake of my childhood summers, and it is now one of my most beloved family recipes. I can still picture my father whisking the yolks and sugar with a wooden spoon until pale and frothy, while my mother, always meticulous, beat the whites to soft peaks. And me? I was the cherry thief, sneaking the pitted fruit one by one, stained fingers and all. These days, baking this cake is a cherished summer ritual during cherry season. My kids and I make it with tart Montmorency cherries picked from our own tree, or with a bag of last year’s crop pulled from the freezer. Tart cherries are fairly uncommon in our area; feel free to substitute them with sweet and plump Flathead cherries or even with ripe Italian plums for an equally delightful result.

INGREDIENTS:

• 4 eggs, separated
• 1 Cup granulated sugar
• 1 ½ Cups all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 2 Cups pitted cherries (fresh or thawed, drained)
• 1 Tablespoon powdered sugar, for dusting

OPTIONAL TOPPINGS:

• 2 Tablespoons shredded coconut
• 1 Tablespoon crushed pistachios

Directions: 

1. Preheat the oven to 350°F. Grease and line a 9x13- inch cake pan (or baking tray) with parchment paper.
2. Start by separating the eggs. In a large bowl, whisk the egg yolks with sugar until pale, thick, and creamy - about 3 minutes. Add vanilla and stir to combine.
3. Sift together the flour and salt. Gently fold into the yolk mixture using a spatula.
4. In a clean bowl, beat the egg whites until soft peaks form.
5. Fold the egg whites into the batter in thirds, taking care to preserve the airy and light consistency.
6. Pour the batter into the prepared pan. Scatter the pitted cherries evenly over the top - they will sink into the sponge as it bakes. If using, sprinkle the coconut or pistachios now for a bit of crunch and color.
7. Bake for 30-35 minutes, or until the cake is puffed and golden. Use the toothpick test to check for doneness (a toothpick inserted in the center should come out clean).
8. Cool the cake in the pan for 10 minutes, then place it on a cooling rack. Once fully cooled, dust with powdered sugar.

Originally printed in the July 2025 issue of Simply Local Magazine

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