Name: Cherry Angel Food Cake
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1-3/4 cups egg whites (about 13 large) -; 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 coarsely chopped maraschino cherries (about 30), well drained -; 3/4 cup reduced-fat whipped topping -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Cherry Angel Food Cake

1. 1-3/4 cups egg whites (about 13 large) -

2. 1 cup all-purpose flour -

3. 1-1/2 teaspoons cream of tartar -

4. 1-1/2 teaspoons vanilla extract -

5. 1/2 teaspoon almond extract -

6. 1/4 teaspoon salt -

7. 1-1/2 cups plus 2 tablespoons sugar, divided -

8. 1/2 cup coarsely chopped maraschino cherries (about 30), well drained -

9. 3/4 cup reduced-fat whipped topping -

How to cook deliciously - Cherry Angel Food Cake

1. Stage

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.

2. Stage

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 serving plate. Serve with whipped topping.