Gluten-free cherry bubble

1. Beat the egg whites with a pinch of salt until stiff.
2. Beat the egg yolks with sugar and vanilla extract until foamy, gradually pour in the oil and milk.
3. Mix the baking soda into the cake mix, which is then manually mixed into the yolk mass. Lightly mix in the egg whites.
4. Pour the dough onto a tray lined with baking paper. Arrange the cherries and bake at 175°C for 15 minutes, then bake at 150-160°C for another 20-25 minutes. We adapt the baking time to the size of the baking sheet and the thickness of the dough. We check whether the cake is baked by sticking a toothpick in its center, we finish baking if the toothpick is clean.

A good tip:
You simply pit the cherries using a glass bottle and a straw.