Cherry Angel Cake

Step 2: Preheat and Prepare the Pan

• Preheat your oven to 350°F (175°C).
• Use an ungreased tube pan (angel food cake pan) to help the cake rise properly. Do not grease the pan, as the batter needs to cling to the sides for height.

Step 3: Beat the Egg Whites

1. In a large, clean mixing bowl, beat the egg whites on medium speed until foamy.
2. Add the cream of tartar and salt, then gradually increase the speed to high until soft peaks form.
3. Slowly add ¾ cup of the sugar, one tablespoon at a time, until stiff, glossy peaks form.
4. Beat in the vanilla and almond extracts gently.

Step 4: Fold in the Flour

1. Sift the flour and remaining sugar together.
2. Gently fold the flour mixture into the egg whites in three additions using a spatula, being careful not to deflate the batter.
3. Fold with a light hand until no streaks of flour remain.

Step 5: Incorporate the Cherry Swirl

1. Spoon half of the batter into the prepared pan.
2. Drop spoonfuls of the cherry mixture over the batter.
3. Add the remaining batter on top, then use a skewer or knife to gently swirl the cherries into the cake. Avoid overmixing, as you want a marbled effect.

Step 6: Bake the Cake

• Bake for 40–45 minutes, or until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean.
• Remove from the oven and invert the pan onto a bottle or heat-proof funnel. Let the cake cool completely upside down. This prevents it from collapsing.

Step 7: Release and Serve

1. Once fully cooled, run a thin knife around the edges of the pan and the center tube to release the cake.
2. Transfer to a serving plate.
3. Garnish with whipped cream, whole cherries, and toasted almond slices for an extra touch of elegance.

Tips for the Perfect Cherry Angel Cake

• Room Temperature Egg Whites: This ensures maximum volume when whipped.
• Do Not Grease the Pan: Angel cake needs to cling to the sides to rise properly.
• Cherry Alternatives: Try using cherry preserves or cherry pie filling for a sweeter variation.
• Flavor Twist: Add a teaspoon of kirsch (cherry brandy) to the cherry mixture for an adult-friendly version.

Final Thoughts

The Cherry Angel Cake is a stunning dessert that combines delicate texture with fruity sweetness. Its lightness makes it a perfect pairing with a cup of tea or coffee, while the cherry swirl adds both flavor and visual appeal. With careful attention to folding and baking, this cake can become a centerpiece dessert that impresses everyone at the table.

If you want, I can also create a quick visual step-by-step diagram showing the swirl technique and layering for perfect results—it makes the recipe even easier to follow.

Do you want me to make that?