Cherry Angel Food Cake

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.