Chajà - Uruguayan Peach Cake #Baking Bloggers
Use two 9-inch cake pan. Drizzle a clean cloth or paper towel with oil and gently grease the side of the pans. Dust lightly with flour and set aside.
In a bowl beat the egg yolks, vanilla extract, and 1/2 cup sugar until pale in color and thick. Sift the flour, mahalab, and salt over the top and fold in.
In a mixer beat the egg whites until starting to grow. Keep beating until soft peaks form. Keep beating while very slowly drizzling in the remaining sugar. Keep beating until stiff peaks form. Add a third of the egg whites to the flour mixture and gently fold in. Add another third and fold again, Add the remaining whites and finish folding.
Pour the mixture into a prepared pans and place in the oven. Cook for 25 minutes or until the top is springy and slightly browned.