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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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One of our family favorites. Ingredients:
1 3/4 cups egg whites (about 13) |
1 cup all-purpose flour |
1 1/2 teaspoons cream of tartar |
1 1/2 teaspoons vanilla extract |
1/2 teaspoon almond extract |
1/4 teaspoon salt |
1 1/2 cups sugar, plus |
2 tablespoons sugar, divided |
1/2 cup maraschino cherry, coarsely chopped and drained (about 30) |
3/4 cup reduced-fat whipped topping |
Directions:
1. 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.
2. 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.
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