First we prepare the cherries, remove the seeds and sprinkle them with a cup of sugar, then leave them for at least half an hour. Then put them in a large strainer and let them drain.
Meanwhile, the pandispan is being prepared. Separate the eggs, beat the egg whites with the sugar until you get a meringue, and beat the yolks with the oil until they thicken a little, like mayonnaise. Then turn the yolks over the egg whites and incorporate lightly with a spatula. Add vanilla. Mix the flour with the baking powder and sprinkle little by little over the egg composition and mix from the bottom up.
Wallpaper the stove tray with baking paper, turn over the pandispan composition and sprinkle the well-drained cherries on top.
Put the tray in the preheated oven and bake for 30-40 minutes, depending on the oven, over medium heat, until it passes the toothpick test.
Then remove the tray from the oven and let the cake cool in the pan. Cut when cold and powder with powdered sugar.