Cherry Angel Food Cake

Cherry Angel Food Cake

Traci Poole 0

"The traditional angel food cake with a new twist - cherries!"

Ingredients 1 h 30 m {{adjustedServings}} servings 143 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C). Make sure your 10 inch tube pan is clean and dry. Sift flour three times and set aside.
  2. In a large glass or metal mixing bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract. Fold the flour into the whites until no streaks remain. Pour half of the batter into pan. Sprinkle with half of the cherries. Fill pan with remaining batter and top with remaining cherries.
  3. Bake in the preheated oven for 50 minutes. Invert pan and allow to hang until cake cools.
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Reviews 15

  1. 21 Ratings


this cake turned out great! i didn't have cream of tartar and used self-rising flour but this was not a problem. i will add more cherries next time (maybe fresh ones) and fold them in rather than just laying them on the batter. i think i will only add 1 C. sugar next time too, but all in all 5 stars!


YUMMY! This cake was so easy and made a perfect light dessert. I served this to my in-laws and received high praise. My father-in-law went back for seconds. I actually added more cherries than the recipe called for, and I folded them in (as suggested in another review). A few pieces did end up with more cherries than others because I folded rather than placed them, but this was not a problem for those who got those pieces. My husband suggested that I add even more cherries. This was absolutely delicious. Thanks for sharing, Traci!


Delicious! I don't know if mine turned out just as it "should", it was not real tall and fluffy. It didn't end up filling up the pan, but it had GREAT flavor. I iced it with whipped cream, sweetened with powdered sugar and flavored with vanilla and some chopped cherries. I later compared the recipe to the one in my Betty Crocker book and noted that there are less eggs in this recipe among other things, which might explain why it wasn't real tall and fluffy. I will try it again for another occasion.