The traditional angel food cake with a new twist - cherries!
Preparation Time
30 mins
Cooking Time
50 mins
Total Time
1 hr 20 mins
Calories
143 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Sift flour three times.
Step 2
Beat egg whites, cream of tartar, and salt in a large glass or metal mixing bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract.
Step 3
Fold sifted flour into egg white mixture until no streaks remain. Pour 1/2 of the batter into a clean, dry 10-inch tube pan, and arrange 1/2 of the cherries overtop. Repeat once more.
Step 4
Bake in the preheated oven for 50 minutes. Cool cake in the pan, inverted onto a wire rack, empty wine bottle, or thin-necked glass bottle; this will prevent the cake from sinking.
Ingredients
1 teaspoon cream of tartar
1 cup sifted cake flour
1 cup egg whites
0.25 teaspoon salt
0.75 teaspoon vanilla extract
0.25 teaspoon almond extract
1.25 cups white sugar
0.33300000429153 cup maraschino cherries, drained and sliced
