Total Time
55mins
Prep 25 mins
Cook 30 mins

One of our family favorites.

Ingredients Nutrition

Directions

  1. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Sift flour twice; set aside. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in 3/4 cup sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into batter, 1/4 cup at a time. Fold in cherries.
  2. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minute or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around the sides and center tube of pan. Remove cake to a serving plate. Serve with whipped topping.
Most Helpful

5 5

After eating a really yummy cherry angel food cake that I bought from a fair, I started looking for a recipe. I have baked lots of cakes over the years but was always afraid of angel food cakes for some reason. This was the first angel food cake I had ever attempted to make. It was delicious! My family also loved it and it was gone in one day. I will definitely make this over and over again. Thanks!