Angel food cake is a traditional American cake, lightened with egg whites and made without butter or fat. It makes for a light, fluffy cake and this version - studded with cherries - is particularly delicious. For an extra treat, fold some chocolate chips into the batter.
- 250g egg whites
- 250g caster sugar
- 150g plain flour
- 1 tsp. cream of tartar
- 6 tbsp. sliced glace cherries
- Pinch of salt
- 3/4 tsp. each vanilla and almond extract
Preheat oven to 170C and ensure that the 23cm cake tin is dry and free of grease.
In a large glass bowl, beat the egg whites until foamy. Add salt and cream of tartar and keep beating whilst gradually adding the sugar. Whisk until stiff peaks form.
Fold in the vanilla and almond extract, then gently fold in the flour until just combined. Pour half of the mix into the bottom of the cake tin, top with cherries, and finish with the rest of the cake mix.
Bake for 45-55 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool for 10 minutes then invert onto a wire rack to cool completely.