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Here’s a detailed, unique article about making Cherry Angel Cake, with a step-by-step guide to ensure it turns out light, fluffy, and delicious.

Cherry Angel Cake: A Heavenly Dessert

If you’ve ever dreamed of a cake that’s airy, sweet, and delicately fruity, the Cherry Angel Cake is your answer. This dessert combines the ethereal lightness of angel food cake with the vibrant flavor of cherries, creating a treat that’s perfect for special occasions—or just a luxurious afternoon snack. Unlike dense cakes, angel cake relies on whipped egg whites to give it its signature cloud-like texture, and adding cherries elevates the flavor while keeping it refreshingly light.

Ingredients

For the best Cherry Angel Cake, you will need:

For the Cake:

1 cup all-purpose flour, sifted
1 ½ cups granulated sugar, divided
12 large egg whites, room temperature
1 ½ teaspoons cream of tartar
¼ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon almond extract (optional for extra depth)

For the Cherry Topping:

2 cups fresh or frozen cherries, pitted
½ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
¼ teaspoon almond extract

Optional Garnish:

Whipped cream
Toasted almond slivers

Step-by-Step Method

Step 1: Prepping Your Oven and Pan

Preheat your oven to 350°F (175°C).
Ensure you have an un-greased 10-inch tube pan. Angel food cake requires the batter to cling to the sides to rise properly.

Step 2: Sifting Dry Ingredients

Sift the flour with ¾ cup of sugar.
This step is crucial—it ensures the cake remains light and airy by preventing clumps.

Step 3: Whipping Egg Whites

In a large, clean bowl, combine the egg whites, cream of tartar, and salt.
Beat on medium speed until soft peaks form.
Gradually add the remaining ¾ cup sugar, one tablespoon at a time, continuing to beat until stiff peaks form.
Gently fold in vanilla and almond extract. Avoid over-mixing—air is your ally here!