Cherry Angel Cake

Follow our step-by-step guide on how to make Cherry Angel Cake.

1. Step 1

   Start by preheating your oven to a cozy 325°F (165°C), setting the stage for a delightful baking experience.

2. Step 2

   To create a light and airy cake, sift the cake flour three times—this little step makes a big difference! In a large mixing bowl, preferably glass or metal, beat together the egg whites, cream of tartar, and a pinch of salt until the mixture becomes foamy and full of promise.

3. Step 3

   As you continue to beat the egg whites, gradually sprinkle in the sugar, watching as the mixture transforms into stiff peaks that stand tall and proud.

4. Step 4

   Now, it’s time to add a splash of flavor—gently blend in the vanilla and almond extracts, letting their delightful aromas fill the air.

5. Step 5

   Next, with a gentle hand, fold the sifted flour into the egg white mixture, being careful to keep that precious air in the batter.

6. Step 6

   You want to see no streaks of flour remaining, just a beautifully combined mixture.

7. Step 7

   Now, let’s bring it all together! Pour half of the fluffy batter into a clean, dry 10-inch tube pan, and then artfully arrange half of the sliced cherries over the top.

8. Step 8

   Repeat this with the remaining batter and cherries, creating a lovely layered effect.

9. Step 9

   Slide your pan into the preheated oven and let it bake for about 50 minutes.

10. Step 10

    You’ll know it’s ready when the cake turns a lovely golden color and springs back when you give it a gentle touch.

11. Step 11

    Once baked to perfection, allow the cake to cool in the pan, inverting it onto a wire rack or a thin-necked glass bottle to prevent any sinking.

12. Step 12

    This little trick helps maintain that beautiful height you worked so hard for.

13. Step 13

    Enjoy the sweet anticipation as your kitchen fills with the delightful scent of your cherry cake!.