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Cherry Angel Food Cake

 Cherry Angel Food Cake
With only 1 gram of fat but delectable flavor, this divine dessert is sure to tempt the taste buds of everyone sitting at your dinner table—whether they're watching their weight or not.—Estelle Hardin, Washington, Utah
12 ServingsPrep: 25 min. Bake: 30 min.


  • 1-3/4 cups egg whites (about 13)
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons cream of tartar
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 1/4 teaspoon salt
  • 1-1/2 cups plus 2 tablespoons sugar, divided
  • 1/2 cup maraschino cherries (about 30), coarsely chopped and drained
  • 3/4 cup reduced-fat whipped topping


  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes. Sift flour twice; set aside. Add cream of tartar,
  • extracts and salt to egg whites; beat on medium speed until soft
  • peaks form. Gradually beat in 3/4 cup sugar, about 2 tablespoons at
  • a time, on high until stiff glossy peaks form and sugar is
  • dissolved. Combine flour and remaining sugar; gradually fold into
  • batter, 1/4 cup at a time. Fold in cherries.
  • Gently spoon into an ungreased 10-in. tube pan. Cut through batter
  • with a knife to remove air pockets. Bake on the lowest oven rack at
  • 350° for 30-35 minutes or until cake springs back when lightly
  • touched. Immediately invert pan; cool completely, about 1 hour. Run
  • a knife around the sides and center tube of pan. Remove cake to a

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Cherry Angel Food Cake (continued)

Directions (continued)

  • serving plate. Serve with whipped topping. Yield: 12 servings.
Nutritional Facts: 1 piece equals 186 calories, 1 g fat (1 g saturated fat), 0 cholesterol, 108 mg sodium, 40 g carbohydrate, trace fiber, 5 g protein.