Chocolate Cherry Angel Cake

1. 1

   Heat oven to 375u00b0.

2. 2

   At high speed, beat egg whites until soft peaks form.

3. 3

   Gradually add sugar (one tablespoon at a time), until stiff and glossy.

4. 4

   Add almond extract.

5. 5

   In a small bowl mix flour and cocoa.

6. 6

   Sprinkle over egg whites, half at a time.

7. 7

   Using rubber spatula, gently fold in.

8. 8

   Spoon into 8-inch tube pan.

9. 9

   Bake 25 minutes.

10. 10

    Invert cake.

11. 11

    Cool in pan.

12. 12

    Remove.

13. 13

    Cut into 3 layers. Spread with jam.

14. 14

    Frost with whipped topping and cherries.

15. 15

    Contains 84 calories per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.