Cherry Cake from the Baking Sheet | Juicy & Fluffy

Preheat the oven to 180 °C top/bottom heat. Thoroughly grease a baking sheet or baking pan (approx. 22x28 cm) with butter and sprinkle with coarse flour.

Separate the eggs. Beat the egg whites until very stiff. In a food processor, beat the egg yolks with the granulated sugar and vanilla sugar until frothy and the mixture is light white.

Mix both types of flour with the baking powder. Alternately stir into the egg yolk mixture with the milk until a smooth batter forms. Carefully fold the egg whites into the batter by hand.