Cherry Angel Food Cake Cherry Fluff Frosting Recipes

CHERRY ANGEL FOOD CAKE & CHERRY FLUFF FROSTING

Steps:

• Place a rack in center of oven.
• Preheat oven to 325°F.
• Set aside an ungreased tube pan.
• Dump angel food cake mix in large mixing bowl.
• Drain juice from maraschino cherries, reserving 1 tbsp for frosting.
• To remaining maraschino cherry juice, add enough water to equal 1 1/4 cups liquid.
• Pour this liquid along with almond and vanilla extract into dry cake mix in bowl.
• Beat with electric mixer on low for 1 minute and stop and scrape down sides of bowl with rubber spatula. Increase speed to medium and beat for 1 minute more.Scraping down sides of bowl if necessary. Batter should look well blended.
• Pour batter into pan.smoothing top with rubber spatula.
• Place pan in oven on rack and bake till deeply browned and top springs back when lightly touched with fingers, about 38-42 minutes.
• Remove from oven and immediately invert onto a glass bottle neck upside down to cool for 1 hour.
• Remove from bottle and run a long knife around sides of cake.
• Invert onto cooling rack and then invert onto serving platter.
• Prepare cherry fluff frosting.
• Place reserved cherry juice, sugar, and egg white into a medium size saucepan.
• Cook over low heat, beating continuously with electic mixer on high speed, till soft peaks forms (2-3 minutes).
• Remove pan from heat and add marshmallow cream and beat with electric mixer on high till stiff peaks form.about 2 minutes. Fold in chopped cherries, is using.
• Spread frosting over top and halfway down sides of angel food cake and serve immediately.
• We usually don't have any leftovers, so I am not sure how well this stores.

ANGEL CHERRY CAKE

Steps:

• Mix the angel food cake mix and pie filling together and beat by hand until blended. Pour into 13x9 ungreased pan and bake at 350 for 35-40 minutes. Cool upside down. (Muffins: bake about 15-20 minutes)
• Notes: Top with fat-free cool whip, if desired. Add 1/2 c cocoa for a Black Forest version.

CHERRY ANGEL FOOD CAKE ROLL

Steps:

• Preheat oven to 350*. Line two 15 1/2"x10 1/2" x 1" jelly roll pans with aluminum foil.
• Prepare cake following package directions.
• Divide into pans. Spread evenly.
• Cut through batter with knife or spatula to remove large air bubbles.
• Bake at 350*.for 15 minutes or until set.
• Invert cakes at once onto towels dusted with powdered sugar -- Remove foil carefully.
• Starting at short end, roll up each cake with towel jelly roll fashion.
• Cool completely.
• Fold chopped cherries, coconut and cherry juice into whipped topping.
• Unroll cakes.
• Spread half of filling over each cake to edges.
• Reroll and place seam side down on serving plate.
• Dust with powdered sugar.
• Refrigerate until ready to serve.

CHERRY ANGEL FOOD CAKE - HOMEMADE

Steps:

• Drain cherries thoroughly.
• Add salt, cream of tartar, almond flavoring, and vanilla to egg whites.
• Beat until foamy but not stiff.
• Beat in sugar, 2 tablespoons at a time.
• Sift flour 3 times and fold into mixture.
• Pour a layer in the bottom of an ungreased cake pan.
• Sprinkle in 1/2 cherries.
• Add remaining batter and top with remaining cherries.
• Bake in the oven at 325° for 50 minutes.
• Invert and allow to hang until cake cools and pulls away from sides of pan.
• Use whipped cream as frosting and top with whole cherries.

CHERRY ANGEL FOOD CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Make sure your 10 inch tube pan is clean and dry. Sift flour three times and set aside.
• In a large glass or metal mixing bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract. Fold the flour into the whites until no streaks remain. Pour half of the batter into pan. Sprinkle with half of the cherries. Fill pan with remaining batter and top with remaining cherries.
• Bake in the preheated oven for 50 minutes. Invert pan and allow to hang until cake cools.

CHERRY ANGEL FOOD CAKE

Steps:

• 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.

CHERRY ANGEL FOOD CAKE WITH DIVINITY ICING

Steps:

• 1. Place oven rack in lowest position. Preheat oven to 325 degrees. Reserve 2 tablespoons of cherry juice and halve 6 cherries for icing; refrigerate. Add enough water to remaining cherry juice to make 1 1/4 cups. Chop the remaining cherries and drain; set aside.
• 2. In large metal or glass bowl, combine cake mix, liquid and almond extract. With electric mixer on low speed, beat 30 seconds; increase speed to medium and continue beating 1 minute. Fold in cherries. Pour batter into a 10" Angel Food Cake Pan. Bake for 47 minutes or until top is golden brown and cracks in cake are not sticky but very dry. Top should spring back when lightly touched. Immediately, turn pan upside down onto glass bottle or heatproof funnel. Let hang 1 hour or until cake is completely cool. Use a long metal spatula or knife to loosen sides of cake; remove from pan.
• 3. In large glass bowl, beat egg whites until soft peaks form. Place sugar, corn syrup, cherry juice and water in small sauce pan. Do not mix or stir. Cook on medium high heat. Bring to a boil and boil 2 minutes or until sugar syrup registers 240 degrees on candy thermometer. With mixer on high speed, beat the egg whites while slowly adding the syrup in a thin stream. Beat until mixture is thick and glossy. Add almond and vanilla extracts; just beat until blended. Immediately spread icing on cake before it sets up. Decorate with cherry halves.
• 4. Notes: Do not grease cake pan. The icing will be a light pink, add a few drops of red food coloring if you prefer a darker pink. Set out the egg whites about 30 minutes or an hour before using. Do not leave them out for an extended period of time.