Preheat oven to 170°C. Butter a 20cm round, deep cake tin and line it with baking paper, forming a collar above the tin's edge.
Sift all the dry ingredients except the sugar, twice.
Beat egg white with and electric mixer, then add sugar and beat until thick and meringue-like (not to peak stage). Beat in egg yolks one at a time. Fold in the sifted dry ingredients gently but thoroughly.
Spoon mixture into the prepared tin and place in the middle of the oven for 18-28 minutes (I found that it took about 25 mins) or until cake feels springy when touched lightly in the centre. Remove from oven and cool for a couple of minutes on a wire rack away from draughts (still in the tin). Slip the cake out of the tin and peel off the paper. Cool completely.
Filling (Chantilly Cream)
Put all ingredients into mixing bowl and beat with electic beater until cream forms stiff peaks.
Making the cake up You will need:
Arrange first layer of cake on a serving plate, sprinkle with a third of the Kirsch, then cover with 1/3 of the filling and half of the cherries. Repeat this for the second layer. Put the third layer of cake on top, sprinkle with remaining Kirsch then spread with the remaining filling, and decorate with chocolate curls and glace cherries.