Cherry Angel Food Cake
Indulge in the light and airy charm of this Cherry Angel Food Cake, a stunning dessert that perfectly balances delicacy and decadence. Made with a cloud-like base of whipped egg whites, granulated sugar, and cake flour, this heavenly treat gets a luscious kick from swirls of cherry pie filling, creating pockets of fruity sweetness in every bite. The vanilla and almond extracts add a subtle, aromatic depth, while the marbled cherry design makes it as beautiful as it is delicious. Finished with a dusting of powdered sugar for a touch of elegance, this cake is ideal for festive gatherings or a light yet indulgent treat after dinner. With a quick 20-minute prep time, this ethereal dessert will steal the show without stealing your time!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 12 large Egg whites
- 1.5 cups Granulated sugar
- 1 cup Cake flour
- 0.25 teaspoons Salt
- 1.5 teaspoons Cream of tartar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 1 cup Cherry pie filling
- 0.25 cup Powdered sugar (optional, for dusting)
Directions
Step 1
Preheat your oven to 350°F (175°C). Ensure your angel food cake pan is clean and ungreased.
Step 2
In a large mixing bowl, beat the egg whites on medium speed until foamy, then add the cream of tartar and salt.
Step 3
Increase the mixer speed to high and gradually add granulated sugar, one tablespoon at a time, beating until stiff peaks form and the mixture is glossy.
Step 4
Gently fold in the vanilla and almond extracts using a spatula.
Step 5
Sift the cake flour over the egg white mixture in small batches, folding gently after each addition. Avoid deflating the batter.
Step 6
Spoon half of the batter into the angel food cake pan. Use a spoon to drop small dollops of the cherry pie filling over the top of the batter, being careful not to overdo it as it may sink.
Step 7
Top with the remaining batter and gently swirl the cherry filling into the batter using a knife or skewer to create a marbled effect.
Step 8
Bake the cake in the preheated oven for 35–40 minutes, or until the top is golden brown and springs back when lightly touched.
Step 9
Immediately invert the pan onto a bottle or cooling rack and allow it to cool completely upside down (this prevents the cake from collapsing).
Step 10
Once cooled, run a knife around the edges to release the cake. Carefully remove it from the pan.
Step 11
Dust the top of the cake with powdered sugar if desired and serve. Enjoy your Cherry Angel Food Cake!
Nutrition Facts
| Serving size | (1124.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2272.5 |
| Total Fat 3.7g | 0% |
| Saturated Fat 0.7g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1388.1mg | 0% |
| Total Carbohydrate 513.8g | 0% |
| Dietary Fiber 5.7g | 0% |
| Total Sugars 400.0g | |
| Protein 56.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 70.8mg | 0% |
| Iron 4.8mg | 0% |
| Potassium 1728.3mg | 0% |
Source of Calories