Just for fun: A festive angel food cake that's easy to make, with flavors of hazelnut, almond and cherry.
Holiday baking can sometimes result in leftover ingredients and excess egg whites; my Panettone project resulted in quite a few. This cake is my solution, and it turned out to be absolutely delicious, and pretty, too! Flavored with toasted hazelnuts, almond and vanilla, the cake is a nice backdrop for red and green candied cherries.
Holiday Angel Cake
Preheat oven to 325F
12 egg whites
1/4 teaspoon salt
1 and 1/2 teaspoons vanilla extract
1 and 1/2 teaspoons cream of tartar
1/2 teaspoon almond extract
3/4 cup sugar
1 cup cake flour (or 7/8 cup all purpose flour and 2 Tablespoons corn starch)
7/8 cup sugar
1/2 cup maraschino cherries, rinsed and chopped
1/2 cup toasted hazelnuts, chopped (or other nuts)
- In electric mixer bowl with whisk attached, combine egg whites, salt, vanilla, cream of tartar and almond extract. Beat until very foamy.
- Beat in the 3/4 cup of sugar and continue beating until firm, and stiff peaks occur.
- In a separate small bowl, combine the cake flour and 7/8 cup of sugar, then fold this into the egg white mixture.
- When about half folded in, add the chopped fruit and nuts. Finish folding all in until well-combined.
- Place batter in an ungreased tube pan with removable bottom. Tap sharply on the counter twice to remove air bubbles.
- Bake at 325F for 40 minutes, then invert the pan over a bottle for an hour. Loosen from the pan with a knife, then place on serving plate.
- Serve and enjoy!