Kirsebærkage

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter.

Cream together the soft butter and sugar until light and fluffy, approximately 2-3 minutes. Beat in the egg yolks one at a time until fully incorporated.

In a separate bowl, whisk together the flour, salt, and baking powder.

Alternate adding the dry mixture and milk to the butter mixture, beginning and ending with dry ingredients. Stir in the vanilla extract.

In a clean bowl, beat the egg whites until stiff peaks form, about 3-4 minutes. Gently fold the egg whites into the batter in two additions to maintain volume.

Pour the batter into the prepared pan. Distribute the cooked and pitted cherries evenly over the batter, pressing them in gently.

Bake for 30 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.