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Cherry Angelfood Cake




Source of Recipe


Eat What You Love & Lose.


List of Ingredients




1 1/2 cups sugar
1 cup cake flour (not self-rising)
1/4 teaspoon salt
12 egg whites (1 3/4 cups)
1 1/4 teaspoons cream of tartar
1 teaspoon cherry or vanilla extract
1/4 cup cherry pie filling, forced through sieve, solids discarded


Recipe



Sift together 1/2 cup sugar, the flour and salt into a bowl.


Beat whites, cream of tartar and cherry extract in bowl on high speed until soft peaks form. Gradually sprinkling sugar over whites, 1/4 cup at a time, beat in remaining sugar until stiff peaks form. Sift flour mixture over whites, about a quarter of it at a time; gently fold in with rubber spatula, using about 15 strokes with each sifting.


Turn third of batter into second bowl; gently fold in cherry pie filling liquid.


Alternately spoon batters beginning with white batter, into 10 inch tube pan with removable bottom. Cut through batters to marbleize.


Bake in 375° oven 30 to 35 minutes, until tester inserted halfway between tube and side of pan comes out clean. Invert pan onto bottle; let cool 1 hour.


Run thin metal spatula around sides of pan and tube. Turn cake out onto rack; invert. Let cool. Store in container with tight fitting lid.