Cherry Angel Food Cake

Ingredients and Weight:

• Cake flour: 450g (3 1/2 cups)
• Granulated sugar: 350g (1 3/4 cups)
• Salt: 1/4 teaspoon
• Egg whites: 12 (room temperature)
• Cream of tartar: 1 teaspoon
• Vanilla extract: 1 teaspoon
• Fresh cherries: 500g (pitted)
• Cherry pie filling: 1 can (15 ounces)
• Whipped cream: 2 cups

Preparation Time:

30 minutes

Cooking Time:

35-45 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 190°C (375°F).
2. Grease a 10-inch angel food cake pan with butter or cooking spray.
3. In a large bowl, whisk together the cake flour, sugar, and salt.
4. In a separate bowl, use an electric mixer to beat the egg whites, cream of tartar, and vanilla extract until stiff peaks form.
5. Gradually add the dry ingredients to the wet ingredients and gently fold until just combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cake upside down in the pan on a wire rack until completely cooled.
9. Once cooled, remove the cake from the pan and place it on a serving platter.
10. Top with the fresh cherries and cherry pie filling.
11. Serve immediately with whipped cream.

Nutritional Information:

1 serving (1/8 of cake):

• Calories: 350
• Fat: 15g
• Carbohydrates: 50g
• Protein: 10g

Dish Characteristics:

• Light and airy cake
• Sweet and tangy cherry filling
• Perfect for any occasion

User Comments:

• "This cake was absolutely delicious! The cherries and whipped cream were the perfect finishing touch."
• "I loved the light and fluffy texture of the cake. It was a perfect summer dessert."
• "This cake was so easy to make and it turned out so impressive. I will definitely be making it again."

Special Precautions and Tips:

• Make sure to beat the egg whites until stiff peaks form. This is essential for creating the light and airy texture of the cake.
• Do not overmix the batter once the dry ingredients are added. Overmixing will result in a dense cake.
• Allow the cake to cool completely upside down before inverting it. This will help prevent the cake from breaking.