Cherry Cake {A Scratch Recipe}

3 cups (342g) cake flour plus 2 Tablespoons for dusting cherries

1Tablespoon (15g) baking powder

½ teaspoon (2g) salt

6 egg whites (180g)

⅔ cup (146g) cherry juice from a 10 ounce bottle of maraschino cherries, if there is not enough juice to reach ⅔'s cup add water or milk

¾ cup (172g) milk

1 teaspoon (4g) vanilla extract

1 teaspoon (4g) cherry extract

¼ cup (54g) vegetable oil

2 cups (400g) granulated sugar

1 cup (2 sticks) (226g) unsalted butter, slightly softened but still cold to the touch

maraschino cherries from a 10 ounce jar (use all) chopped and dusted with 2 Tablespoons flour

Directions at mycakeschool.com

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