Cherry Angel Food Cake Cherry Fluff Frosting Recipes

CHERRY ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour twice; set aside. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in 3/4 cup sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into batter, 1/4 cup at a time. Fold in cherries. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around the sides and center tube of pan. Remove cake to a serving plate. Serve with whipped topping.

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 FOOD CAKE & CHERRY FLUFF FROSTING

Steps:

• Place a rack in center of oven.
• Preheat oven to 325°F.
• Set aside an ungreased tube pan.
• Dump angel food cake mix in large mixing bowl.
• Drain juice from maraschino cherries, reserving 1 tbsp for frosting.
• To remaining maraschino cherry juice, add enough water to equal 1 1/4 cups liquid.
• Pour this liquid along with almond and vanilla extract into dry cake mix in bowl.
• Beat with electric mixer on low for 1 minute and stop and scrape down sides of bowl with rubber spatula. Increase speed to medium and beat for 1 minute more.Scraping down sides of bowl if necessary. Batter should look well blended.
• Pour batter into pan.smoothing top with rubber spatula.
• Place pan in oven on rack and bake till deeply browned and top springs back when lightly touched with fingers, about 38-42 minutes.
• Remove from oven and immediately invert onto a glass bottle neck upside down to cool for 1 hour.
• Remove from bottle and run a long knife around sides of cake.
• Invert onto cooling rack and then invert onto serving platter.
• Prepare cherry fluff frosting.
• Place reserved cherry juice, sugar, and egg white into a medium size saucepan.
• Cook over low heat, beating continuously with electic mixer on high speed, till soft peaks forms (2-3 minutes).
• Remove pan from heat and add marshmallow cream and beat with electric mixer on high till stiff peaks form.about 2 minutes. Fold in chopped cherries, is using.
• Spread frosting over top and halfway down sides of angel food cake and serve immediately.
• We usually don't have any leftovers, so I am not sure how well this stores.

ANGEL FOOD FROSTING

Steps:

• Mix together and spread on cooled angel food cake. Garnish with fresh strawberries. Can also substitute raspberries and raspberry yogurt.

CHERRY FROSTING

Steps:

• Whip 3 cups powdered sugar and butter together.
• Stir in vanilla, cherry juice (or milk), and cherries.
• Beat until smooth and of spreading consistency.
• Add more sugar or liquid as necessary.