Angel food cake is a classic in the world of baking, known for its light and fluffy texture. Its origin dates back to the United States in the 19th century, where it was created as a lighter alternative to traditional cake, primarily using egg whites to achieve that airy consistency. In various Latin American countries, angel food cake is known with variations in name and preparation, but it maintains its delicate essence. For example, in Mexico and Argentina it is usually called "pastel de ángel," while in some Caribbean countries similar versions are known by names like "bizcocho de ángel" or simply "angel cake." The addition of cherries, as in this recipe, adds a fruity touch that enhances the flavor and presentation of this highly appreciated dessert.
Cherry angel food cake
How to Make Homemade Cherry Angel Food Cake
Drain the cherries well.
Add salt, cream of tartar, almond extract, and vanilla to the egg whites.
Beat until foamy but not stiff.
Incorporate the sugar, 2 tablespoons at a time.
Sift the flour 3 times and gently fold it into the mixture.
Pour a layer into the bottom of an ungreased cake pan.
Sprinkle with 1/2 of the cherries.
Add the remaining batter and top with the remaining cherries.
Bake at 325 degrees for 50 minutes.
Invert and let it hang until the cake cools and pulls away from the sides of the pan.
Use whipped cream as a topping and decorate with whole cherries.
Ingredients: Maraschino Cherries, Vanilla, Salt, Egg White, Cream of Tartar, Granulated Sugar, Almond Extract, Cake Flour.
Ingredients (8)
- Maraschino Cherry
- Vanilla
- Salt
- Egg White
- Cream Of Tartar
- Granulated Sugar
- Almond Extract
- Cake Flour
Instructions (15 steps)
- 1 Drain the cherries well
- 2 Add salt
- 3 cream of tartar
- 4 almond extract
- 5 and vanilla to the egg whites
- 6 Beat until foamy but not stiff
- 7 Incorporate the sugar
- 8 2 tablespoons at a time
- 9 Sift the flour 3 times and gently fold it into the mixture
- 10 Pour a layer into the bottom of an ungreased cake pan
- 11 Sprinkle 1/2 of the cherries
- 12 Add the remaining batter and cover with the remaining cherries
- 13 Bake at 325 degrees for 50 minutes
- 14 Invert and let it hang until the cake cools and pulls away from the sides of the pan
- 15 Use whipped cream as a topping and decorate with whole cherries
Nutritional Information
Calories:
134 kcal
Protein:
0g
Carbohydrates:
0g
Fat:
0g
Azúcar:
0g
Sodio:
6mg