Prepare cherries: If using fresh cherries, wash, pit, and pat them dry. If using jarred or frozen, drain very well. Toss lightly with a teaspoon of flour so they don’t sink.
Preheat oven: Set oven to 350°F (175°C). Grease and line a 9×13-inch (23×33 cm) baking pan with parchment.
Make sponge batter:
Beat egg whites with a pinch of salt until stiff peaks form.
In a separate bowl, whisk egg yolks with sugar until pale and fluffy. Add vanilla, oil, and milk.
Sift in flour and baking powder, mix gently.
Fold egg whites into the batter carefully to keep it airy.
Assemble: Pour batter into prepared pan. Evenly scatter sour cherries on top (they will sink a little during baking).
Bake: Bake for 30–35 minutes, or until golden and a toothpick inserted comes out clean.
Cool & serve: Let cool in the pan, dust with powdered sugar, and slice into squares.
✨ Tips:
Hungarians often enjoy it plain with coffee or tea, but it can also be served with whipped cream.
You can replace sour cherries with apricots, plums, or berries if needed.
Ashley, would you like me to also share a more rustic Hungarian grandmother-style version (with fewer ingredients, just eggs, sugar, flour, and cherries) – the way many families make it traditionally?
