Step 1

Here is a set of instructions for making a cherry angel food cake:

Step 2

Preheat your oven to 325°F (165°C). Make sure the oven rack is positioned in the lower third of the oven.

Step 3

In a mixing bowl, sift the cake flour to remove any lumps. Set aside.

Step 4

In a separate large mixing bowl, using an electric mixer on medium speed, beat the egg whites until foamy. Add the cream of tartar and salt, and continue beating until soft peaks form.

Step 5

Gradually add the white sugar, about 2 tablespoons at a time, while continuing to beat the mixture on medium-high speed. Beat until the sugar is fully incorporated, and the egg whites form stiff, glossy peaks. This process may take around 5-7 minutes.

Step 6

Gently fold in the vanilla extract and almond extract using a rubber spatula, being careful not to deflate the egg white mixture.

Step 7

Sprinkle about one-fourth of the sifted cake flour over the egg white mixture and carefully fold it in. Repeat this process three more times until all the cake flour is incorporated.

Step 8

Add the sliced maraschino cherries to the batter, and gently fold them in until evenly distributed.

Step 9

Pour the batter into an ungreased angel food cake pan. Smooth the top with the spatula.

Step 10

Bake in the preheated oven for 45-50 minutes or until the cake top springs back when lightly touched and a toothpick inserted into the center comes out clean.

Step 11

Remove the cake from the oven and immediately invert the pan onto a cooling rack. Allow the cake to cool completely in the pan, approximately 1-2 hours.

Step 12

Once the cake is completely cooled, run a knife along the edges of the pan and the center tube to release the cake. Carefully remove the cake from the pan.

Step 13

Serve the cherry angel food cake as is or with your preferred toppings, such as whipped cream or a dusting of powdered sugar. Enjoy!

Step 14

Note: Ensure that all utensils and mixing bowls are clean and free from any traces of grease, as this can interfere with the egg white volume and stability.