Cherry Angel Cake

Here’s a light and dreamy Cherry Angel Cake recipe — a fruity twist on classic angel food cake that’s perfect for spring and summer!

For the cake:
- 1 cup (120g) cake flour (not self-rising)
- 1½ cups (300g) granulated sugar, divided
- 12 large egg whites, room temperature
- 1½ teaspoons cream of tartar
- ¼ teaspoon salt
- 1½ teaspoons vanilla extract
- ½ teaspoon almond extract (optional, enhances cherry flavor)
- ¾ cup chopped maraschino cherries or fresh pitted cherries (drained and patted dry)
For the topping (optional):
- Whipped cream or Cool Whip
- Extra cherries for garnish

Preheat oven to 350°F (175°C). Use an ungreased 10-inch tube pan (do not grease it — the cake needs to cling to the sides to rise).
Sift dry ingredients:
Sift cake flour with ½ cup of the sugar. Set aside.
Whip egg whites:
In a large bowl (or stand mixer with whisk attachment), beat egg whites, cream of tartar, and salt on medium speed until soft peaks form. Slowly add remaining 1 cup sugar, 2 tablespoons at a time, beating on high until stiff, glossy peaks form.
Add flavorings:
Beat in vanilla and almond extract.
Fold in flour and cherries:
Gently fold in flour-sugar mixture in 3 additions using a spatula. Fold just until no flour streaks remain. Carefully fold in chopped cherries — do not overmix.
Bake:
Pour batter into ungreased tube pan. Smooth the top gently. Bake for 35–40 minutes or until cake is golden and springs back when lightly pressed.
Cool upside down:
Immediately invert the pan (use a bottle or pan’s built-in feet) and let the cake cool completely, about 1–2 hours.
Remove and serve:
Run a thin knife around edges to release the cake. Serve plain, or top with whipped cream and more cherries.

Drain cherries well and pat them dry to prevent sogginess.
Use cake flour for the best light and fluffy texture.
If using a bundt or loaf pan, results may vary; tube pans are best for angel food cakes.

Would you like a version using boxed angel food cake mix with cherries folded in?