Cherry Angel Cloud Cake – Light, Elegant & Dreamy
$Introduction
This Cherry Angel Cloud Cake is as airy as its name suggests. A classic angel food cake forms the delicate base, topped with billowy whipped cream and a cascade of glossy cherry pie filling. It’s a show‑stopping dessert that feels indulgent yet light, perfect for spring gatherings, Valentine’s Day, or any occasion where you want something elegant and fruity.
Why You’ll Love This Recipe
Feather‑light texture: Angel food cake is naturally airy and low in fat.
Simple elegance: Whipped cream and cherries make a stunning finish.
Crowd‑pleaser: Serves 12 with ease.
Versatile: Swap toppings for endless variations.
Ingredients
Angel Food Cake
1 cup cake flour, sifted
1½ cups granulated sugar, divided
12 large egg whites, room temperature
1½ tsp cream of tartar
¼ tsp salt
1 tsp pure vanilla extract
½ tsp almond extract
Cherry Topping
1 can (21 oz) cherry pie filling
1 tsp lemon zest (optional, for brightness)
Cloud Frosting
1 cup heavy whipping cream, chilled
2 tbsp powdered sugar
½ tsp vanilla extract
Step‑by‑Step Instructions
Step 1: Preheat
Preheat oven to 350°F (175°C). Do not grease tube pan.
Step 2: Dry Mix
Sift cake flour with ¾ cup sugar twice for lightness.
Step 3: Whip Egg Whites
Beat egg whites until foamy. Add cream of tartar and salt. Beat to soft peaks.
Step 4: Add Sugar
Gradually add remaining ¾ cup sugar, beating to stiff, glossy peaks. Stir in extracts.
Step 5: Fold Flour
Gently fold flour mixture into egg whites in small batches.
Step 6: Bake
Spoon batter into pan. Bake 35–40 minutes until cake springs back when touched.
Step 7: Cool
Invert pan onto rack. Cool upside down for at least 1 hour.
Step 8: Frosting
Whip cream, powdered sugar, and vanilla to soft peaks.
Step 9: Assemble
Remove cooled cake from pan. Frost with whipped cream. Spoon cherry topping over cake, letting it cascade down sides.
Step 10: Serve
Slice gently with serrated knife for clean cuts.
Tips & Tricks
Room‑temp egg whites whip best.
Don’t grease pan—cake needs to cling to rise.
Flavor boost: Add lemon zest to topping for brightness.
Storage: Best eaten fresh; refrigerate leftovers up to 2 days.
Variations
Berry Cloud Cake: Use blueberry or raspberry topping.
Tropical Cloud Cake: Top with pineapple and coconut.
Chocolate Drizzle: Add melted chocolate over cherries.
Mini Clouds: Bake in mini angel food pans for individual servings.
Serving Ideas
Pair with sparkling rosé or lemonade.
Garnish with mint leaves for freshness.
Serve alongside fresh fruit salad for a light dessert spread.
Perfect centerpiece for spring or Valentine’s dessert tables.
FAQs
Q: Can I use carton egg whites?
Not recommended—fresh whites whip better.
Q: Can I make ahead?
Bake cake a day early; frost and top just before serving.
Q: Can I use homemade cherry topping?
Yes, simmer fresh cherries with sugar and cornstarch.
Recipe Details
Prep Time: 20 minutes
Bake Time: 40 minutes
Cooling Time: 1 hour
Total Time: ~2 hours
Servings: 12
Calories: ~280 per slice
Final Thoughts
This Cherry Angel Cloud Cake is light, dreamy, and beautifully simple. With its airy crumb, creamy frosting, and jewel‑like cherry topping, it’s a dessert that feels both nostalgic and elegant.