This soft, fluffy, homemade cherry angel food cake boasts a pink color from the maraschino cherries. It's a low fat cake recipe perfect for indulging in a guilt-free dessert.
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
1 1/2cupswhite sugar
1 1/2cupsegg whites(11-12 eggs)
1 1/2teaspoonscream of tartar
2/3cupchopped maraschino cherries(drained well, but reserve the juice)
For the Cherry Glaze:
1/3cupmaraschino cherry juice
Preheat the oven to 325 degrees.
Sift together 3/4 cup of sugar and the flour three times. Set it aside.
In a clean, grease-free bowl, beat the egg whites until they are frothy .
Add the salt and cream of tartar, then beat until the eggs hold stiff peaks.
Add the remaining sugar, three tablespoons at a time, beating well after each addition.
Fold in the flour/sugar mixture about 1/2 a cup at a time, then fold in the almond flavoring and drained cherries.
Spoon the batter into an ungreased angel food cake tube pan.
Bake on the lowest oven rack for 45 minutes or until the top is lightly browned and looks dry.
Remove the pan from the oven and immediately invert the pan, standing it upside down on 3 glasses that are equal in height for support.
Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
Remove the cake to a plate.
To make the glaze, whisk together the powdered sugar, butter, juice and extract until smooth.
Drizzle the glaze over the cake.
Store the cake in an airtight container.
The calories shown are based on the cake being cut into 12 pieces (and dividing the glaze 12 ways), with 1 serving being 1 slice of cake with glaze. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.