The traditional angel food cake with a new twist - cherries! Frost with your favorite icing.
Ingredients
- 1 cup cake flour
- 1 cup egg whites
- 1 teaspoon cream of tartar
- 0.25 teaspoons salt
- 1.25 cups white sugar
- 0.75 teaspoons vanilla extract
- 0.25 teaspoons almond extract
- 0.33 cups maraschino cherries , drained and sliced
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C). Sift flour three times.
-
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.
-
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.
-
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.
Nutrition Facts
Per serving
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