Cherry Angel Cloud Cake
A light and airy cake topped with fresh cherries and whipped cream that brings back memories of sunny days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 2 cups fresh cherries, pitted and halved
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Sift together the cake flour, granulated sugar, salt, and baking powder in a large bowl.
- Beat the egg whites and cream of tartar until soft peaks form.
- Gradually add the sugar mixture to the egg whites, beating until stiff peaks form.
- Fold in the vanilla extract gently.
- Pour the batter into an ungreased angel food cake pan and smooth the top.
- Bake for 35-40 minutes or until it springs back when lightly touched.
- Cool the cake by inverting the pan.
- Prepare the cherry topping by combining cherries, sugar, and lemon juice; let sit for 15 minutes.
- Whip the cream with powdered sugar and vanilla until soft peaks form.
- Assemble by slicing the cake and topping with cherries and whipped cream.
Notes
Ensure mixing bowls and beaters are clean before whipping egg whites for the best results.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 19g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg