Ingredients for Cherry Angel Food Cake
- 12 large egg whites, at room temperature
- All Purpose Flour
- 1 1/2 teaspoons cream of tartar
- Vanilla Extract
- Almond Extract
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- Maraschino Cherry
- Reduced Fat Whipped Topping
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How to Make Cherry Angel Food Cake
- Preheat oven to 350°F (175°C). Place egg whites in a large, clean, grease-free mixing bowl. Let stand at room temperature for 30 minutes.
- Sift cake flour twice and set aside.
- Add cream of tartar, vanilla extract, and salt to the egg whites.
- Beat on medium speed with an electric mixer until soft peaks form.
- Gradually beat in 3/4 cup of the sugar, about 2 tablespoons at a time, on high speed until stiff, glossy peaks form and the sugar is dissolved.
- In a separate bowl, combine the remaining 3/4 cup sugar with the sifted cake flour.
- Gradually fold the flour mixture into the egg white mixture, 1/4 cup at a time, being careful not to deflate the batter.
- Gently fold in the cherries.
- Gently spoon the batter into an ungreased 10-inch tube pan.
- Run a knife through the batter to remove any large air pockets.
- Bake on the lowest oven rack for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back when lightly touched.
- Immediately invert the pan onto a wire rack and let cool completely, about 1 hour.
- Run a thin knife around the sides and center tube of the pan to loosen the cake.
- Remove the cake to a serving plate.
- Serve with whipped cream or your favorite topping.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
114g
Fat
2g
Carbs
12g
