Grandma's Fluffy Mineral Water Cherry Cake
Ingredients
- 4 medium eggs
- 250 g sugar
- 1 packet vanilla sugar
- 150 ml neutral vegetable oil (e.g., sunflower oil)
- 1 packet baking powder
- 360 g all-purpose flour (Type 405)
- 175 ml sparkling mineral water
- 2 jars canned sour cherries, drained (drained weight: 370 g per jar)
- Butter
- Powdered sugar
Preparation
Whisk eggs, sugar, vanilla sugar, and oil together
Mix baking powder with flour and add to the egg-sugar mixture
Stir everything into a smooth batter
Add the mineral water and stir briefly
Preheat the oven to 180°C (350°F) conventional or 160°C (320°F) convection
Grease a 39x26 cm baking sheet or line with parchment paper
Pour the batter onto the sheet and smooth if necessary
Drain the cherries well in a sieve
Distribute the cherries over the batter
Bake the cake for about 30 minutes
Let the cake cool completely
Dust with powdered sugar just before serving
Cut into 24 pieces
Tips
Store the cake under a cake dome or in the pan with a lid to keep it fresh for 3-4 days at room temperature
