Directions:
- Place egg whites in a large mixing 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 minute 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139.46 Kcal (584 kJ) | ||
| Calories from fat | 0.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.1g | 0% | |
|---|---|---|---|
| Sodium | 108.45mg | 5% | |
| Potassium | 133.97mg | 3% | |
| Total Carbs | 29.05g | 10% | |
| Sugars | 20.27g | 81% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 4.94g | 10% | |
| Iron | 0.1mg | 1% | |
| Calcium | 9.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 189.56 Kcal (794 kJ) | ||
| Calories from fat | 1.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.14g | 0% | |
|---|---|---|---|
| Sodium | 147.4mg | 5% | |
| Potassium | 182.09mg | 3% | |
| Total Carbs | 39.48g | 10% | |
| Sugars | 27.56g | 81% | |
| Dietary Fiber | 0.83g | 2% | |
| Protein | 6.71g | 10% | |
| Iron | 0.2mg | 1% | |
| Calcium | 13.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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