Angel Food Cake with Tart Cherry Topping

angel food cake

I recently shared this yummy cake on What’s Cooking with Ruthie for my monthly guest contributor post.  Angel food cake is one of those desserts that even though it is still dessert, it ranks pretty low-ish on the guilt scale.  It is light and spongy and can be topped with just about anything.  I found the most delicious Michigan Cherry Tart Preserves that I topped my cake with and, boy, was it delicious!!! Even though angel food cakes take a special pan, they are really worth it to have such a tasty dessert.

This makes such a great warm weather after dinner treat.  We spent an afternoon this week getting our vegetables in the ground after our last threat of frost was gone and once we have the freshest tomatoes, squash, zucchini, eggplant, peppers, peas and herbs to make meal after meal with, I definitely plan on making this cake to finish it off with!!!!

Angel Food Cake with Tart Cherry Topping

Angel Food Cake with Tart Cherry Topping

Adapted from Food.Com


  • 1 cup cake flour
  • 3/4 cup sugar
  • 2 tablespoons sugar
  • 12 large egg whites, MUST be room temperature. (It is best to buy a carton of egg whites as to not risk getting any yolks in the mixture)
  • 1 1/2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon almond extract
  • For the Topping
  • Michigan Cherry Tart Preserves|


  1. Preheat oven to 375 degrees F. In a large bowl, sift the cake flour and 3/4 cup + 2 Tbsp sugar and set aside. Combine vanilla and almond extract in a small dish.
  2. In a bowl of a stand mixer with the whisk attachment, beat egg whites, cream of tartar, and salt until they form peaks. Add the 3/4 cup sugar 1/4 cup at a time and beat on high until stiff peaks form. Remove the bowl from the stand and slowly fold in the flour mixture and extracts. Fold in just until the flour mixture is incorporated. You can use your mixer on low if you don't want to do it by hand.
  3. Pour mixture into an UNGREASED angel food pan or 10x4 UNGREASED tube pan. Cut through the batter with a knife or metal spatula to release the air bubbles. Bake on the lowest rack of the oven for 30-35 minutes or until the cake springs back when lightly touched. Invert pan onto and cool completely. Once cool, run the back of a knife around the pan and release. Top with Michigan Cherry Tart Preserves.

If you like this sweet Spring dessert, you might also like these:

peanut butter chocolate banana cake

Chocolate Peanut Butter Banana Upside Down Cake

strawberry muffins

Strawberry Muffins

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