About this recipe: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!
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
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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.
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.
Bake in the preheated oven for 50 minutes. Invert tin on a wire rack and allow to hang until cake cools.