Cherry Angel Food Cake
- 1 3/4 cups egg whites (about 13)
- 1 cup all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1 1/2 cups sugar, plus
- 2 tablespoons sugar, divided
- 1/2 cup maraschino cherry, coarsely chopped and drained (about 30)
- 3/4 cup reduced-fat whipped topping
- Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Sift flour twice; set aside. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in 3/4 cup sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into batter, 1/4 cup at a time. Fold in cherries.
- Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350u0b0 for 30-35 minute or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around the sides and center tube of pan. Remove cake to a serving plate. Serve with whipped topping.
egg whites, flour, cream of tartar, vanilla, almond extract, salt, sugar, sugar, maraschino cherry
Taken from www.food.com/recipe/cherry-angel-food-cake-161635 (may not work)