Angel Cherry Almond Cake Recipes

CHERRY ANGEL FOOD CAKE

Steps:

• Preheat the oven to 325 degrees.
• Sift together 3/4 cup of sugar and the flour three times. Set it aside.
• In a clean, grease-free bowl, beat the egg whites until they are frothy .
• Add the salt and cream of tartar, then beat until the eggs hold stiff peaks.
• Add the remaining sugar, three tablespoons at a time, beating well after each addition.
• Fold in the flour/sugar mixture about 1/2 a cup at a time, then fold in the almond flavoring and drained cherries.
• Spoon the batter into an ungreased angel food cake tube pan.
• Bake on the lowest oven rack for 45 minutes or until the top is lightly browned and looks dry.
• Remove the pan from the oven and immediately invert the pan, standing it upside down on 3 glasses that are equal in height for support.
• Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
• Remove the cake to a plate.
• To make the glaze, whisk together the powdered sugar, butter, juice and extract until smooth.
• Drizzle the glaze over the cake.
• Store the cake in an airtight container.

CHERRY ANGEL FOOD CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Make sure your 10 inch tube pan is clean and dry. Sift flour three times and set aside.
• In a large glass or metal mixing bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract. Fold the flour into the whites until no streaks remain. Pour half of the batter into pan. Sprinkle with half of the cherries. Fill pan with remaining batter and top with remaining cherries.
• Bake in the preheated oven for 50 minutes. Invert pan and allow to hang until cake cools.

CHERRY ANGEL CAKE ROLL

Steps:

• Line two 15x10x1-in. baking pans with ungreased parchment. Prepare cake batter according to package directions. Spread evenly in prepared pans. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. , Invert onto two kitchen towels dusted with 3 tablespoons confectioners' sugar. Gently peel off parchment. Roll up cakes in the towels jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cakes; spread each with 1 cup whipped topping to within 1/2 in. of edges. Combine pie filling and extract; spread over whipped topping on each cake. Roll up again. Place each seam side down on a serving platter. Cover and refrigerate for 1 hour., Dust with remaining confectioners' sugar. Slice; garnish with remaining whipped topping. ,

ANGEL, CHERRY, ALMOND CAKE

Steps:

• Slice Angel Food Bar long way into 3 equal slices put in dish large enough to hold.
• Add almond extract to can of Cherry Pie Filling stir
• Spoon out 1/3 of pie filling on bottom layer of Angel Food Bar, sprinkle 1/2 c almonds.
• Place next layer Angel Bar spread with cherry pie filling (no almonds).
• Repeat final top with cherry pie filling and almonds. Refrigerate.
• WAIT TILL RIGHT BEFORE SERVING TO USE THE REDI WHIP AROUND TOP OF CAKE sprinkle with other 1/2 C almonds.