Cherry Angel food Cake

Cherry Angel food Cake
Servings: 12 Prep 40 mins Bake 375°F 30 mins to 35 mins


  • 1 1/2 cups sugar
  • 1 cup cake flour (not self-rising)
  • 1/4 teaspoon salt
  • 12 egg whites (1-3/4 cups)
  • 1 1/4 teaspoons cream of tartar
  • 1 teaspoon cherry or vanilla extract
  • 1/4 cup cherry pie filling, forced through sieve, solids discarded

Make It

1. Heat oven to 375 degrees F.

2. Sift together 1/2 cup sugar, the flour and salt into a bowl.

3. Beat whites, cream of tartar and cherry extract in bowl on high speed until soft peaks form. Gradually sprinkling sugar over whites, 1/4 cup at a time, beat in remaining sugar until stiff peaks form. Sift flour mixture over whites, about a quarter of it at a time; gently fold in with rubber spatula, using about 15 strokes with each sifting.

4. Turn third of batter into second bowl; gently fold in cherry pie liquid.

5. Alternately spoon batters, beginning with white batter, into 10-inch tube pan with removable bottom. Cut through batters to marbleize.

6. Bake in 375 degrees F oven 30 to 35 minutes, until tester inserted halfway between tube and side of pan comes out clean. Invert pan onto bottle; let cool 1 hour.

7. Run thin metal spatula around sides of pan and tube. Turn cake out onto rack; invert. Let cool. Store in container with tight-fitting lid.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 154, Fat, total (g): , chol. (mg): , sat. fat (g): , carb. (g): 34, fiber (g): , pro. (g): 4, sodium (mg): 105, Percent Daily Values are based on a 2,000 calorie diet.