Cherry Angel Food Cake Homemade
Indulge in the airy delight of this **Homemade Cherry Angel Food Cake**, a decadent yet light dessert that’s perfect for any occasion. Made with just a few simple ingredients like fluffy whipped egg whites, cake flour, and a touch of almond and vanilla extracts, this classic recipe is elevated with a vibrant topping of luscious cherry pie filling. The delicate cake, baked to golden perfection, is served with a dusting of powdered sugar and optional fresh cherry garnish for an elegant finish. With its impeccable balance of sweetness and tartness, this homemade angel food cake is a show-stopping treat that’s as stunning as it is delicious. Ideal for celebrations or as a dessert centerpiece, it’s a heavenly way to impress your guests while staying low on guilt!
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Ingredients
- 12 large eggs Egg whites
- 1.5 cups Granulated sugar
- 1 cup Cake flour
- 0.25 teaspoons Salt
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 1.5 teaspoons Cream of tartar
- 1 can (21 ounces) Cherry pie filling (for topping)
- 2 tablespoons Powdered sugar (optional, for dusting)
- 0.5 cups Fresh cherries (optional, for garnish)
Directions
Step 1
Preheat your oven to 350°F (175°C) and set out an ungreased 10-inch angel food cake pan.
Step 2
In a medium bowl, sift the cake flour and 1/2 cup of the granulated sugar together three times. Set aside.
Step 3
In a large bowl, use a hand or stand mixer to beat the egg whites on medium speed until foamy.
Step 4
Add the cream of tartar and salt to the whipped egg whites, and continue beating until soft peaks form.
Step 5
Gradually add the remaining 1 cup of granulated sugar to the egg whites, a few tablespoons at a time, while continuing to beat. Mix until stiff, glossy peaks form.
Step 6
Gently fold in the vanilla extract and almond extract using a spatula.
Step 7
In small increments, sift the flour and sugar mixture over the egg whites and carefully fold it in with a spatula until fully combined. Be cautious not to deflate the mixture.
Step 8
Spoon the batter into the ungreased angel food cake pan and smooth the top with a spatula.
Step 9
Bake the cake on the lower rack of the oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 10
Immediately invert the cake pan onto a cooling rack or suspend it upside-down over a bottle. Allow it to cool completely, approximately 1-2 hours.
Step 11
Once cooled, run a knife around the edges of the pan and the center tube to release the cake. Gently remove it from the pan.
Step 12
Top the cake with cherry pie filling, spreading it evenly across the surface. Dust with powdered sugar if desired and garnish with fresh cherries.
Step 13
Slice and serve. Enjoy your delicious homemade Cherry Angel Food Cake!
Nutrition Facts
| Serving size | (994.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2000.4 |
| Total Fat 1.6g | 0% |
| Saturated Fat 0.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1255.7mg | 0% |
| Total Carbohydrate 450.6g | 0% |
| Dietary Fiber 6.1g | 0% |
| Total Sugars 341.0g | |
| Protein 55.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 65.6mg | 0% |
| Iron 2.5mg | 0% |
| Potassium 1807.5mg | 0% |
Source of Calories