Cherry Angel Food Cake

One of our family favorites.

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.

egg whites, all-purpose flour, cream of tartar, vanilla extract, almond extract, salt, sugar, maraschino cherry, reduced-fat whipped topping