Sponge Cake with Cherry Meringue Topping
Beat the butter, sugar, a few drops of orange extract and salt until fluffy. Stir in the eggs one at a time. Mix together the flour and baking powder and stir into the mixture, alternating with the milk.
Line the springform pan with parchment paper. Pour in the dough, smooth and bake at 200°C (approximately 400°F) until light brown, about 35 minutes.
Rinse the cherries, drain and remove the pits. Beat the egg whites until fluffy. Gradually add the powdered sugar and beat until shiny and stiff. Fold in the cherries.
Remove the cake from the oven, spread the cherry meringue mixture on it and place under the oven's broiler. Watching carefully, bake until the meringue turns golden brown. Remove from the oven and let cool. Loosen the cake from the pan, slice and serve.