Ingredients for Cherry Angel Food Cake Homemade
- Maraschino Cherry
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Egg White
- 1 1/2 teaspoons cream of tartar
- Granulated Sugar
- 1 teaspoon almond extract
- Cake Flour
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How to Make Cherry Angel Food Cake Homemade
- Preheat oven to 325°F (160°C).
- Thoroughly drain 1 (15 ounce) can of pitted dark sweet cherries, reserving 1/4 cup of the juice.
- In a clean, grease-free bowl, whisk together 12 large egg whites, 1/2 teaspoon salt, 1 1/2 teaspoons cream of tartar, 1 teaspoon almond extract, and 1 teaspoon vanilla extract.
- Beat with an electric mixer until soft peaks form.
- Gradually add 1 1/2 cups granulated sugar, 2 tablespoons at a time, beating until stiff, glossy peaks form.
- In a separate bowl, sift together 1 1/2 cups cake flour three times.
- Gently fold the sifted flour into the egg white mixture in three additions, being careful not to deflate.
- Pour about 1/3 of the batter into an ungreased 10-inch angel food cake pan.
- Sprinkle with 1/2 of the drained cherries.
- Add the remaining batter and top with the remaining cherries.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Invert the pan immediately onto a wire rack and let the cake cool completely, upside down, for at least 2-3 hours.
- Once completely cool, carefully remove the cake from the pan.
- Frost with whipped cream and garnish with fresh cherries (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
84g
Fat
0g
Carbs
10g
