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Cherry Angel Food Cake

Recipe by Janet Gill, Canton, Ohio
First place, Cakes (Angel Food), 2017

Baking temperature: 375 degrees
Baking time: 30-35 minutes
Yield: 1 cake


  • 1 c cake flour
  • 1 ½ c + 2 T sugar, divided
  • 1 ¾ c egg whites, room temperature
  • 1 ½ t cream of tarter
  • ¼ t salt
  • 1 ½ t almond extract
  • 1 t cherry extract
  • ½ c finely chopped maraschino cherries, (I drain cherries well, blot dry, and use a food processor)


  • Preheat oven to 375 degrees
  • Sift flour with ¾ c + 2 T sugar together and set aside. In a 5 quart bowl or larger, beat egg whites on med-high until foamy, add cream of tartar and salt. Beat until soft peaks are formed. Slowly add the remaining sugar. Add extracts and beat until stiff peaks form. By hand, gently fold about ¼ c of the flour mixture into the egg whites at a time, mixing only until the flour is incorporated. Fold in the cherries with the last of the flour.
  • Spoon batter into an ungreased angel food cake pan. Cut through the batter with a long thin knife a few times to remove large air pockets
  • Bake 35-40 minutes or until top springs back when lightly touched. Immediately invert pan and suspend on the neck of a bottle or funnel. Allow to cool completely before removing. When cool, run a long knife around sides of pan to remove.
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