Sugared Cherry Sponge Cake

Grease the base of the springform pan and line with baking parchment. Separate the eggs. Beat the egg whites until they form soft peaks, then gradually trickle in half of the sugar and continue beating until they form stiff peaks. Cover the bowl closely with aluminium foil and chill. Beat the egg yolks with the rest of the sugar, the vanilla sugar, salt and 1 tbsp warm water until thick and creamy. Slide the beaten egg whites onto the egg yolk mixture. Mix the flour, cocoa and cornflour, sieve onto the beaten egg whites and carefully fold everything in with a mixing spoon. Turn the mixture into the prepared springform pan, smooth the top and bake in a preheated oven (190 °C) for 15-20 minutes (Test to see if it is done by inserting a wooden cocktail stick). Leave to cool for 10 minutes, then carefully release from the springform pan.