The traditional angel food cake with a new twist - cherries! Frost with your favorite icing.
Ingredients
- cake flour: 1 cup
- egg whites: 1 cup
- cream of tartar: 1 tsp
- salt: 0.25 tsp
- ¼ cups white sugar: 1 piece
- vanilla extract: 0.75 tsp
- almond extract: 0.25 tsp
- maraschino cherries, drained and: 0.33333 cup (sliced)
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Sift flour three times.
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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.
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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.
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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.
