Cherry Angel Food Cake

    1 hour 20 min

    An American traditional cake, angel food cake is very light, with no butter or fat added at all. The traditional cake is made plain, but this recipe comes with a new twist - cherries!

    23 people made this

    Serves: 12 

    • 145g sifted cake flour
    • 240ml egg whites
    • 1/4 teaspoon salt
    • 1 teaspoon cream of tartar
    • 250g caster sugar
    • 3/4 teaspoon vanilla extract
    • 1/4 teaspoon almond extract
    • 5 tablespoons glace cherries, sliced

    Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

    1. Preheat oven to 170 C / Gas 3. Make sure your 25cm tube cake tin is clean and dry. Sift flour three times and set aside.
    2. In a large glass or metal mixing bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract. Fold the flour into the whites until no streaks remain. Pour half of the cake mixture into the tin. Sprinkle with half of the cherries. Fill tin with remaining cake mixture and top with remaining cherries.
    3. Bake in the preheated oven for 50 minutes. Invert tin on a wire rack and allow to hang until cake cools.

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    Reviews & ratings
    Average global rating:

    Reviews in English (17)


    this cake turned out great! i didn't have cream of tartar and used self-rising flour but this was not a problem. i will add more cherries next time (maybe fresh ones) and fold them in rather than just laying them on the batter. i think i will only add 1 C. sugar next time too, but all in all 5 stars!  -  27 May 2002  (Review from Allrecipes US | Canada)


    YUMMY! This cake was so easy and made a perfect light dessert. I served this to my in-laws and received high praise. My father-in-law went back for seconds. I actually added more cherries than the recipe called for, and I folded them in (as suggested in another review). A few pieces did end up with more cherries than others because I folded rather than placed them, but this was not a problem for those who got those pieces. My husband suggested that I add even more cherries. This was absolutely delicious. Thanks for sharing, Traci!  -  24 Jan 2003  (Review from Allrecipes US | Canada)


    Delicious! I don't know if mine turned out just as it "should", it was not real tall and fluffy. It didn't end up filling up the pan, but it had GREAT flavor. I iced it with whipped cream, sweetened with powdered sugar and flavored with vanilla and some chopped cherries. I later compared the recipe to the one in my Betty Crocker book and noted that there are less eggs in this recipe among other things, which might explain why it wasn't real tall and fluffy. I will try it again for another occasion.  -  29 Jan 2005  (Review from Allrecipes US | Canada)