John Myers
Ingredients for 1 servings:
- 250 g powdered sugar
- 1 packet of vanilla sugar
- 5 large eggs
- 125 g flour
- 125 g cornstarch
- 1 packet of baking powder
- 1 pinch of salt
- 250 ml egg liqueur
- 250 ml sunflower oil
- 400 g morello cherries from the jar
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes
very juicy and airy
Beat the powdered sugar, vanilla sugar, and the five eggs until frothy. Sift the flour, cornstarch, baking powder, and salt into a separate bowl and mix well. Then stir into the egg and sugar mixture alternately with the oil and egg liqueur. Drain the cherries and let them drain. Pour the batter onto a baking sheet lined with baking paper, smooth it out, and scatter the cherries on top. Bake in a preheated oven at 160°C (convection oven) for 25-30 minutes. This sheet cake is super quick and easy to make, keeps moist and fresh for up to five days, and is also my absolute favorite sheet cake! Decorating tip: I usually decorate the sheet cake with dark chocolate icing, which I spread in wild stripes over it. The chocolate note works wonderfully.
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