Cherry Almond Angel Food Cake

Angel food cake has to be one of my all time favorite cakes. The cake is so light and airy, it just melts in your mouth. Topped with a sweetened cream cheese whipped cream and studded with sweet maraschino cherries.

Angel Food Cake

• 1 1/2 cup egg whites (10-12 large eggs)
• 1 1/2 tsp. cream of tartar
• 1 cup granulated sugar
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 1 1/2 cup powdered sugar
• 1 cup cake flour

Cherry Whipped Cream

• 8 oz cream cheese, softened
• 3/4 cups heavy cream
• 1/4 cup granulated sugar
• 1 cup maraschino cherries, chopped

Directions

Preheat the oven to 375 degrees.

In a stand mixer with a whisk attachment, add the egg whites and cream of tartar. Start mixing until it gets foamy. Then with the motor running slowly add in the sugar and continue whipping for about 5 minutes until stiff peaks form.

In a medium bowl, sift together the powdered sugar and cake flour. The gently fold the flour into the egg whites 1/3 at a time with a rubber spatula. Continue gently mixing until it’s all incorporated but try not to loose all of the air. Pour into an ungreased tube pan and spread it out evenly.

Bake for about 30 minutes until it has risen and golden brown. Once it’s done pull it out and immediately flip it over onto a glass bottle to cool completely.

For the cream cheese whipped cream, in the stand mixer with whisk attachment add the cream cheese, sugar, vanilla extract and almond extract. Mix until its smooth, then slowly add in the heavy cream. Start mixing and continue to mix until soft peaks form. Then remove from the stand mixer and gently fold in the chopped cherries with a rubber spatula.

Remove the cake from the pan and spread the whipped cream evenly over the cake, slice and serve. Or keep in the fridge to serve later. It will keep fresh for 3-4 days.