Cherry Dream Cake Recipe
This unbelievable cherry snack cake is so light, moist and fluffy, it
tastes like a cherry angel food cake. It doesn’t have a lot of fat because
of being made with only the egg whites.
This cake works best in a rectangular pan and is sweet enough that it
doesn’t have to be frosted. If you do choose to frost it, choose a light
frosting, either a glaze or a fluffy, light frosting. Our choice for this
cake is a dab of whipped cream or maybe a little ice cream.
2 cups
1 tsp
1/2 tsp
1/2 cup
1 1/3 cups
1/4 tsp
4
1/2 tsp
1 (10 oz ) jar
1/2 cup or more
2 drops
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All-purpose flour
Baking powder
Baking soda
Shortening
Granulated sugar
Salt
Egg whites
Almond extract
Maraschino Cherries
Buttermilk
Red food coloring
|
|
Oven Temp ~ 350°
Baking Time ~ 30 - 35 Min.
Pan Type ~ 9 x 13 inch pan |
Preheat the oven,
grease the pan and dusting it with flour.
Mix the flour, baking powder, and
baking soda together in a medium bowl. Set aside.
With the paddle attachment of an electric mixer, beat the shortening at
medium speed for 30 seconds. Add the granulated sugar and salt in two
additions, beating after each.
Add the egg whites in three or four additions, beating after each. Add the
almond extract. Beat at medium speed for eight to ten minutes. The mixture
should be very light and fluffy.
Place the cherries from the jar in a blender along with a tablespoon or so
of juice. In the blender, finely chop the cherries. Add the buttermilk. You
should have about 1 1/4 cups of the cherry-buttermilk mixture. Add more
buttermilk to reach exactly 1 1/4 cups.
Add about one-fourth of the dry ingredients to the creamed mixture. Mix
until almost combined. Do not over-stir or you may reduce the air in the
creamed mixture.
Add about one-third of the liquid ingredients and optional red food coloring
and stir them in. Repeat with the rest of the flour mixture and cherry
mixture until all ingredients are combined.
Place in pan, smooth the top, and bake immediately, until a toothpick
stuck in the center of the cake comes out clean.
Cool in the pan on a wire rack. If you have lined the pan with parchment
paper, after ten minutes lift the cake from the pan by grasping the edges of
the parchment paper.
proper mixing techniques