Make an Authentic Cherry Angel Food Cake from the 1950s

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more fiber, while all-purpose flour is often less expensive.

Preheat the oven to 325°F.

Sift the cake flour three times into a bowl.

In a large glass or metal mixing bowl, beat the egg whites with cream of tartar and salt until foamy.

Gradually add the sugar while continuing to beat until stiff peaks form.

Add the vanilla and almond extract, and beat a little more.

Fold in the sifted flour into the egg white mixture until no streaks remain.

Pour half of the batter into a clean and dry 10-inch tube pan (or an 8-inch tube pan if that's what you have).

Arrange half of the sliced cherries on top of the batter in the pan.

Pour the rest of the batter over the cherries, then layer the remaining cherries on top.

Bake in the preheated oven for 50-55 minutes.

Once baked, invert the pan onto a cooling rack or cutting board to cool. If your pan doesn't stand up, place it on top of an empty wine bottle or thin-necked glass bottle to cool.

Run a utensil around the outside and inside of the pan to release the cake.

If using a tube pan, the bottom should come out easily; lift the sides off and remove the bottom.

Serve the cake, optionally with whipped cream and a drizzle of reduced maraschino cherry juice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens