For Sponge base cream egg yolks with sugar. With stirring, add the flour, vanilla essence and rum, stir and pour the oil. Separately, beat the egg whites with the salt of thick snow and carefully add them to the mixture. Stir and pour into a baking dish, covered with a lightly oiled baking sheet. Remove the pits of cherries using straw juices as nastisnete straw at the bottom of the fruit - stone out tiny opening in the handle, as sour cherry preserves its shape. Cherry finished roll in flour, so as not to sink into the dough and put them in it, carefully stirring. Bake cake until a nice golden tan in an oven preheated to 170C degrees. Remove the cake from the oven, leave to cool in the pan and turn it into a tray. Sprinkle evenly through a strainer with powdered sugar. * Optional before sprinkling with powdered sugar may syrup cake with caramel syrup as melted 3 tbsp sugar, pour 1 cup hot water and wait for hard candy to dissolve. Flavored syrup 1 tbsp rum.