Cherry Angel Food Cake

One of our family favorites.

• Ready In: 55 mins
• Serves: 12

Ingredients

• 1 3⁄4 cups  egg whites (about 13)
• 1  cup all-purpose flour
• 1 1⁄2 teaspoons cream of tartar
• 1 1⁄2 teaspoons vanilla extract
• 1⁄2 teaspoon  almond extract
• 1⁄4 teaspoon salt
• 1 1⁄2 cups sugar, plus
• 2  tablespoons sugar, divided
• 1⁄2 cup maraschino cherry, coarsely chopped and drained (about 30)
• 3⁄4 cup  reduced-fat whipped topping

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.