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Beat the egg whites with a pinch of salt, add the sugar and continue beating until you get a meringue. Add the yolks and oil, stirring constantly with the mixer.
Incorporate the flour gradually, so that the air does not leave the composition.
Pour into the tray lined with baking paper greased with butter and level.
Remove the seeds from the cherries and arrange them over the pandispan.
Bake for 25-30 minutes in the preheated oven, on low heat, on the top floor. Having a gas oven, I found that this is the best way to keep the base of the pandispan from burning.
Remove from the oven and leave to cool. Sprinkle with powdered sugar and serve.