Beat 5 egg whites on high speed until just foamy. Add 370 g of granulated sugar and beat until stiff peaks are formed.
Add 12 g (approximately 1 tsp) of baking powder.
Add 5 yolks, one at the time and incorporate into the mix.
Add 300 g of flour and 190 ml of oil, mix until fully incorporated.
Pour the mix into the baking pan lined up with parchment paper. My baking pan was 34 cm x 27 cm (13 1/2″ x 10 5/8″).
Add sour cherries and spread evenly by dropping few at the time on the mix surface. Don’t skimp on cherries, the more you put in, the better the cake will be.
Bake for about 45 minutes on the middle rack. Test with a toothpick when done. When the toothpick comes out clean without anything stuck to its sides, the cake is done.