Cherry Angel Food Low Fat
Light, airy, and bursting with fruity goodness, this Cherry Angel Food Low Fat cake is the ultimate guilt-free indulgence. Made with 12 fluffy egg whites, this cake boasts a delicate texture while remaining low in fat—perfect for health-conscious dessert lovers. Swirls of luscious cherry preserves weave through each bite, complemented by fresh cherries for a natural sweetness and a stunning visual touch. Infused with hints of vanilla and almond, this cake is baked to golden perfection and cooled upside down to maintain its airy structure. Easy to prepare in just 20 minutes of prep time, this stunning dessert is a versatile choice for celebrations, teatime, or guilt-free snacking. Pair it with a dollop of low-fat whipped topping for a treat that’s as delicious as it is light on calories. Perfect for fans of low-calorie desserts and fruit-forward flavors!
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Ingredients
- 12 large Egg whites
- 1 cup Granulated sugar
- 1 cup Cake flour
- 1 cup Confectioners' sugar
- 1 teaspoon Cream of tartar
- 1.5 teaspoons Vanilla extract
- 0.5 teaspoon Almond extract
- 0.25 teaspoon Salt
- 0.5 cup Cherry preserves
- 1 cup Fresh cherries (pitted and halved)
- 1 cup Optional: Whipped topping (low-fat)
Directions
Step 1
Preheat your oven to 350°F (175°C). Ensure your tube pan is clean and dry; do NOT grease it.
Step 2
In a large mixing bowl, use a hand or stand mixer to beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, then continue beating.
Step 3
Gradually add the granulated sugar, a few tablespoons at a time, while continuing to beat the egg whites until stiff, glossy peaks form.
Step 4
Sift together the cake flour and confectioners' sugar. Gently fold this mixture into the egg whites, a little at a time, being careful not to deflate the batter.
Step 5
Add the vanilla extract and almond extract, folding gently to combine.
Step 6
Pour half of the batter into the tube pan. Drizzle half of the cherry preserves over the batter, and use a skewer or knife to swirl it lightly.
Step 7
Add the remaining batter to the pan, smoothing the top, then drizzle the remaining cherry preserves and swirl again.
Step 8
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
Step 9
Once done, invert the tube pan onto a bottle or sturdy surface to cool completely upside down for about an hour. This step helps the cake retain its structure.
Step 10
Run a knife around the edges of the pan to release the cake. Gently remove it and transfer to a serving plate.
Step 11
Top the cake with fresh cherry halves for garnish. If desired, serve with a dollop of low-fat whipped topping.
Step 12
Slice and enjoy your delightful Cherry Angel Food Low Fat cake!
Nutrition Facts
| Serving size | (1368.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2894.8 |
| Total Fat 31.6g | 0% |
| Saturated Fat 20.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1353.5mg | 0% |
| Total Carbohydrate 606.4g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 465.9g | |
| Protein 56.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 68.3mg | 0% |
| Iron 2.5mg | 0% |
| Potassium 1621.6mg | 0% |
Source of Calories