Cherry Sour Cream Cake | Refreshing Summer Dessert

Line the bottom of a 22 cm cake tin with baking paper, butter and flour its sides. Sift the flour with the baking powder. Separate the eggs.

Beat the egg whites until stiff peaks form, then gradually add the sugar, beating until the sugar is completely dissolved. Then, one by one, mix in the egg yolks and oil. Finally, gently and quickly fold in the flour mixed with baking powder. Pour the batter into the tin, smooth it out, and bake in a preheated oven at 180°C (160°C for convection ovens) for 35 minutes. Remove the finished sponge cake from the tin and let it cool completely.

For the filling, soak 20 g of gelatin sheets in a little cold water until they swell.