Cherry Angel food Cake

Makes 12
Prep 40 m
Bake 30 - 35 m



  1. 1 of 7 Heat oven to 375 degrees F.
  2. 2 of 7 Sift together 1/2 cup sugar, the flour and salt into a bowl.
  3. 3 of 7 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. 4 of 7 Turn third of batter into second bowl; gently fold in cherry pie liquid.
  5. 5 of 7 Alternately spoon batters, beginning with white batter, into 10-inch tube pan with removable bottom. Cut through batters to marbleize.
  6. 6 of 7 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. 7 of 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 Information for Cherry Angel food Cake
Servings Per Recipe: 12
Per Serving: 105 mg sodium, 34 g carb., 154 kcal cal., 4 g pro., 0 g fiber, 0 g sat. fat, 0 mg chol., 0 g Fat, total