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1
Preheat oven to 350F.
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2
Butter a 9-inch square cake pan and line bottom with parchment or wax paper.
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3
Butter paper and dust pan with flour, knocking out excess.
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4
Whisk together yolks, 1/2 cup sugar, milk, and extract in a large bowl until combined well, then whisk in flour and salt.
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5
Beat whites with an electric mixer at high speed until they just hold soft peaks.
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6
Gradually add remaining 1/4 cup sugar, mixing at low speed until whites just hold stiff peaks.
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7
Stir about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
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8
Pour batter into cake pan, spreading evenly, and bake in middle of oven until pale golden and a tester comes out clean, 14 to 16 minutes.
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9
Cool cake completely in pan on a rack.
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10
Whisk together powdered egg whites and warm water in a small bowl until combined well.
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11
Put superfine sugar in another small bowl.
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12
Holding 1 cherry by stem, brush evenly with some egg white and spoon sugar over it to coat.
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13
Transfer to a rack to dry and coat remaining cherries in same manner.
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14
Beat cream with kirsch and sugar using cleaned beaters until it holds stiff peaks.
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15
Cut out 20 rounds from cake with cookie cutter and transfer to a platter.
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16
Top each round with a teaspoon of kirsch cream, then top cream with a cherry.
