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Angel Food Cake with Cherry Whipped Cream
Total 2 hours and 25 minutes
Active 45 mins
Makes one 10-inch cake
Ingredients
  • Cake
    • 1 1/4 cups (250 grams) superfine sugar
    • 1 cup (120 grams) cake flour
    • 1 tablespoon cornstarch
    • Pinch kosher salt
    • 1 3/4 cups (415 milliliters) egg whites (from about 13 large eggs), at room temperature
    • 1 tablespoon freshly squeezed lemon juice
    • 1 teaspoon cream of tartar
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon lemon zest
  • Cherry whipped cream
    • One 8-ounce jar pitted maraschino cherries, stemmed and chopped, plus about 1 tablespoon of the cherry juice
    • 2 cups (480 milliliters) heavy cream
    • 1 teaspoon pure vanilla extract
    • Whole maraschino cherries for garnishing (optional)
    • Roses or other edible flowers for garnishing (optional)
    Directions
    1. Preheat the oven to 350°F.
    2. To make the cake: In a large bowl, whisk together half of the sugar, the flour, cornstarch, and salt. Sift the mixture three times to aerate it, then set aside.
    3. In a stand mixer fitted with the whisk attachment, whip the egg whites, lemon juice, and cream of tartar on high speed until the whites are foamy. Turn the speed to medium-low and slowly add the remaining sugar. Turn the speed to medium-high and continue to whip the mixture until medium-stiff peaks form, about 4 minutes. Add the vanilla, turn the speed to medium, and whip until incorporated.
    4. Sift a third of the sugar-flour mixture over the egg foam and, using a rubber spatula, gently fold them together. Repeat with another third of the sugar-flour mixture and gently fold together. Continue with the remaining sugar-flour mixture until incorporated. Fold in the lemon zest.
    5. Spoon the batter into an ungreased 10-inch tube or angel food pan. Run a knife or metal spatula through the batter to release any large air bubbles.
    6. Bake until the top is golden and a tester comes out clean, about 40 minutes. Immediately invert the pan onto its feet or a wine bottle and let it rest to prevent the cake from compressing. Leave suspended upside down until completely cool, at least 1 hour.
    7. Using a paring knife, very carefully loosen the cake away from the edge of the pan and the center. Invert the cake onto a serving plate.
    8. To make the cherry whipped cream: In the bowl of a stand mixer, combine the chopped cherries, cherry juice, and heavy cream. Whip on medium speed with the whisk attachment until it just starts to thicken. Add the vanilla and continue to whip until medium-soft peaks form.
    9. Spread the cherry whipped cream over the sides and top of the cake. Garnish with whole maraschino cherries and flowers, if desired. Using a serrated bread knife or angel food comb, cut into individual slices to serve.

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