Fruit Sponge Cake (Bublanina)

Preheat the oven to 180 ºC. Grease a baking tray with butter and dust with fine semolina flour.

Separate the eggs into yolks and whites. Beat the egg whites until stiff peaks form. In a stand mixer, beat the egg yolks with granulated sugar and vanilla sugar until light and fluffy. Add the two types of flour mixed with baking powder, pour in the milk, and mix until a smooth batter forms. Remove the bowl from the mixer and gently fold in the beaten egg whites by hand, gradually.

Slowly pour the batter into the prepared baking tray and arrange the pitted cherries (or other fruit) on top. Place the tray in the oven and bake for about 30 minutes, or until golden brown.