Cherry Angel Food Cake: A Light and Heavenly Dessert That’s Pure Perfection

Have you ever tasted a dessert so light and airy that it feels like you’re eating a cloud? Cherry Angel Food Cake is exactly that magical experience – a heavenly combination of ethereal texture and sweet-tart cherry flavor that will make your taste buds sing with joy.

Angel food cake has been gracing American tables since the late 1800s, earning its celestial name from its impossibly light texture and pure white appearance. This delightful variation adds the vibrant sweetness of cherries, creating a dessert that’s not only visually stunning but also bursting with flavor. What makes this recipe truly special is its fat-free nature and the way fresh cherries complement the cake’s delicate crumb, making it perfect for summer gatherings, special occasions, or whenever you want to treat yourself to something extraordinary.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 35-40 minutes
• Total Time: 1 hour 15 minutes (including cooling time)
• Servings: 10-12 slices

Ingredients

For the Angel Food Cake:

• 1 cup cake flour, sifted
• 1½ cups granulated sugar, divided
• 12 large egg whites, at room temperature
• 1½ teaspoons cream of tartar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

For the Cherry Component:

• 1½ cups fresh cherries, pitted and halved (or 1 cup dried cherries, rehydrated)
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons cherry juice or water

For the Glaze (Optional):

• 1 cup powdered sugar
• 2-3 tablespoons cherry juice
• ½ teaspoon vanilla extract

Possible Substitutions:

• Cake flour: Use ¾ cup all-purpose flour + 2 tablespoons cornstarch
• Fresh cherries: Frozen cherries (thawed and drained) or canned cherries (drained)
• Almond extract: Additional vanilla extract or lemon extract
• Cream of tartar: 2 tablespoons lemon juice or white vinegar

Step-by-Step Instructions

1. Prepare your workspace: Preheat your oven to 375°F (190°C). Do NOT grease your angel food cake pan – the batter needs to cling to the sides to rise properly.
2. Prepare the cherries: In a small saucepan, combine halved cherries, 2 tablespoons sugar, cornstarch, and cherry juice. Cook over medium heat for 3-4 minutes until the mixture thickens slightly. Set aside to cool completely.
3. Sift the dry ingredients: Sift cake flour and ½ cup of sugar together three times. Set aside.
4. Whip the egg whites: In a large, clean bowl, beat egg whites until foamy. Add cream of tartar and salt, continuing to beat until soft peaks form.
5. Add remaining sugar: Gradually add the remaining 1 cup of sugar, beating until stiff, glossy peaks form. The mixture should hold its shape when the beaters are lifted.
6. Incorporate extracts: Gently fold in vanilla and almond extracts with a rubber spatula.
7. Add flour mixture: Sift the flour-sugar mixture over the egg whites in four additions, gently folding after each addition. Use a light hand to maintain the airiness.
8. Fold in cherries: Gently fold in the cooled cherry mixture, being careful not to deflate the batter.
9. Transfer to pan: Spoon the batter into an ungreased 10-inch angel food cake pan, spreading evenly.
10. Bake to perfection: Bake for 35-40 minutes, or until the top is golden brown and springs back when lightly touched.
11. Cool properly: Immediately invert the pan onto a cooling rack or bottle neck. Let cool completely upside down for at least 1 hour.
12. Remove from pan: Run a thin knife around the edges and center tube to loosen, then invert onto a serving plate.

Pro Tips & Serving Suggestions

Success Tips:

• Room temperature egg whites whip to greater volume
• Clean equipment is crucial – any trace of fat will prevent proper whipping
• Fold gently to maintain the cake’s signature lightness
• Don’t open the oven door during the first 30 minutes of baking

Serving & Presentation:

• Dust with powdered sugar for an elegant finish
• Serve with fresh whipped cream and additional cherries
• Try it with vanilla ice cream for a delightful contrast
• Garnish with mint leaves for a pop of color

Flavor Variations:

• Mixed Berry: Replace cherries with a combination of strawberries, blueberries, and raspberries
• Lemon Cherry: Add 1 tablespoon lemon zest to the batter
• Chocolate Drizzle: Finish with melted dark chocolate for extra indulgence

Storage Tips:

• Store covered at room temperature for up to 3 days
• Wrap individual slices in plastic wrap for longer storage
• This cake doesn’t freeze well due to its delicate texture
• Best served the day it’s made for optimal texture

Nutritional Information (Per Slice)

• Calories: 165
• Protein: 4g
• Carbohydrates: 38g
• Fat: 0g
• Fiber: 1g
• Sugar: 35g
• Sodium: 85mg

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Frequently Asked Questions (FAQ)

Q: Why didn’t my angel food cake rise properly?

A: The most common causes are overbeaten egg whites, using a greased pan, or opening the oven door too early. Make sure your bowl and beaters are completely clean, beat only to stiff peaks, and resist peeking during baking.

Q: Can I use frozen cherries instead of fresh?

A: Absolutely! Thaw frozen cherries completely and drain excess liquid before using. Pat them dry with paper towels to prevent the batter from becoming too wet.

Q: My cake collapsed after cooling – what went wrong?

A: This usually happens when the cake isn’t completely cooled upside down or if it was underbaked. Always cool the cake inverted for at least an hour, and test for doneness with a gentle touch – the cake should spring back.

Q: How do I cut angel food cake without crushing it?

A: Use a serrated knife with a gentle sawing motion, or try an angel food cake cutter (a special comb-like tool). You can also use two forks to gently pull the cake apart.

Q: Can I make this cake ahead of time?

A: Yes! Angel food cake actually improves slightly after a day. Store it covered at room temperature, and add any glazes or toppings just before serving for the best presentation.

Conclusion

Cherry Angel Food Cake is more than just a dessert – it’s a celebration of texture, flavor, and the simple joy of homemade baking. This virtually fat-free treat proves that you don’t need heavy ingredients to create something truly spectacular. The combination of pillowy-soft cake and bursts of sweet cherry flavor makes every bite a delightful experience.

Whether you’re hosting a summer dinner party, celebrating a special occasion, or simply craving something light and satisfying, this Cherry Angel Food Cake delivers on all fronts. The best part? It’s easier to make than you might think, and the results are consistently impressive.

Give this recipe a try and discover why angel food cake has remained a beloved classic for over a century. Don’t forget to share your baking success stories and any creative variations you try – we’d love to hear how your Cherry Angel Food Cake turned out!

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