Cherry Angel Food Cake
|Cake flour||1 Cup (16 tbs), sifted|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Egg whites||1 1⁄2 Cup (24 tbs)|
|Cream of tartar||1 1⁄2 Teaspoon|
|Vanilla extract/Almond extract||1 Teaspoon|
|Maraschino cherries||1⁄2 Cup (8 tbs), drained|
|Frosting||1 Cup (16 tbs)|
Sift flour and ¾ cup sugar together.
Beat egg whites until foamy; add cream of tartar, salt, and vanilla, and beat until mixture begins to hold its shape.
Gradually add remaining sugar and beat until mixture is very stiff and glossy.
Sift dry ingredients onto egg whites, a little at a time, and carefully fold in until well blended.
Fold in finely minced cherries.
Spoon into ungreased 10-inch tube pan and run knife through mixture to break up any large air holes.
Bake in preheated slow oven (325°F.) for about 1 hour.
Invert pan on cake rack until cold.
Remove from pan and frost.