For the topping, preheat the oven to 180øc.

Butter sides of 24cm. Diameter cake pan with 6cm. High sides. Melt remaining butter in a small saucepan set over low heat. Add the brown sugar and whisk until well blended, about 2 minutes. Remove from heat. Spread the mixture over the bottom of the prepared pan. Arrange the cherries, cut side down, in a single layer in the bottom of the pan and press lightly to adhere. Set aside

For the cake, mix the flour, baking powder and salt in medium bowl. Using an electric mixer, beat 1 cup sugar and butter in large bowl until creamy. Mix in egg yolks 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Mix in dry ingredients alternately with the milk.

Using electric mixer fitted with clean dry beaters, beat egg whites and cream of tartar in another large bowl until stiff but not dry. Stir 1/4 of whites into the cake batter to lighten. Using a rubber spatula, gently fold remaining whites into batter. Spoon batter on top of the cherries in the pan. Bake the cake until deep golden on top and tester inserted into center comes out clean, about 55 minutes. Cool cake in pan on rack for 15 minutes

Whip the cream, icing sugar and 1/2 teaspoon vanilla in bowl to soft peaks.

Run a small knife around edges of pan to loosen cake. Place a platter over cake and invert onto platter. Let stand for 5 minutes then remove the pan. Serve cake warm or at room temperature with whipped cream.

Per serving: 2726 Calories (kcal); 181g Total Fat; (58% calories from fat); 21g Protein; 272g Carbohydrate; 839mg Cholesterol; 1708mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 35 Fat; 14 1/2 Other Carbohydrates