Cherry Angel Food Cake Recipe

4 2
Cherry Angel Food Cake Recipe
Cherry Angel Food Cake Recipe photo by Taste of Home
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Cherry Angel Food Cake Recipe

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4 2
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

Ingredients

  • 1-3/4 cups egg whites (about 13 )
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons cream of tartar
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon 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

Directions

Place egg whites in a large mixing 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 min. 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 serving plate. Serve with whipped topping. Yield: 12 servings.
Originally published as Cherry Angel Food Cake in Country Woman March/April 2005, p36

Nutritional Facts

1 piece: 186 calories, 1g fat (1g saturated fat), 0 cholesterol, 108mg sodium, 40g carbohydrate (31g sugars, 0 fiber), 5g protein.

  • 1-3/4 cups egg whites (about 13 )
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons cream of tartar
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon 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
  1. Place egg whites in a large mixing 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.
  2. 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 min. 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 serving plate. Serve with whipped topping. Yield: 12 servings.
Originally published as Cherry Angel Food Cake in Country Woman March/April 2005, p36

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