Description
Cherry Angel Food Cake with Whipped Cream is a light, fluffy dessert made with whipped egg whites and topped with sweet cherry whipped cream. This elegant yet simple cake is perfect for holidays, brunch, and special gatherings.
Ingredients
For the Angel Food Cake
1 1 4 cups 250g superfine sugar divided
1 cup 120g cake flour
1 tablespoon cornstarch
Pinch kosher salt
1 3 4 cups 415 ml egg whites from about 13 large eggs at room temperature
1 tablespoon freshly squeezed lemon juice
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1 tablespoon lemon zest
For the Cherry Whipped Cream
1 8 ounce jar pitted maraschino cherries stemmed and chopped plus 1 tablespoon cherry juice
2 cups 480 ml heavy whipping cream
1 teaspoon pure vanilla extract
Whole maraschino cherries for garnish optional
Edible flowers for garnish optional
Instructions
- Preheat oven to 350 degrees F. Position rack in the center.
- In a large bowl, whisk together half of the sugar, cake flour, cornstarch, and salt. Sift three times and set aside.
- In a stand mixer fitted with the whisk attachment, beat egg whites, lemon juice, and cream of tartar on high speed until foamy. Reduce speed and slowly add remaining sugar. Increase speed and beat until medium stiff peaks form. Add vanilla and mix briefly.
- Sift one third of the dry mixture over the egg whites and gently fold using a spatula. Repeat in two more additions. Fold in lemon zest carefully.
- Transfer batter to an ungreased 10 inch tube pan. Smooth top and run a knife through batter to release air bubbles.
- Bake about 40 minutes until golden and a tester comes out clean. Immediately invert pan and cool upside down for at least 1 hour.
- Release cake from pan once fully cooled and place on serving plate.
- For the whipped cream, combine chopped cherries, heavy cream, and cherry juice in mixer bowl. Whip until slightly thickened. Add vanilla and whip to medium soft peaks.
- Spread cherry whipped cream over top and sides of cake. Garnish as desired and slice with a serrated knife.
Notes
Use room temperature egg whites for best volume.
Make sure bowl and whisk are completely grease free.
Do not grease the pan. The cake must cling to the sides to rise properly.
Fold gently to prevent deflating the egg whites.
Store refrigerated due to the whipped cream topping.
- Prep Time: 25 minutes + Cooling Time 1 hour
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American