Cherry Nut Angel Food Cake - cooking recipe

Ingredients

1 1/8 c. cake flour (1 c. plus 2 Tbsp.)
1 1/2 c. egg whites (11 to 13 whites)
1/2 tsp. salt
1 1/2 tsp. cream of tartar
1 3/4 c. sifted sugar
1 tsp. vanilla extract
1 tsp. almond extract
1/2 c. maraschino cherries
1 c. chopped pecans (optional)

Preparation

Remove eggs from refrigerator; separate.
Let stand at room temperature.
Sift flour once before measuring.
Sift
together the flour and 3/4 cup of sugar 5 times.
In a large bowl, mix egg whites and salt.
Beat until foamy, about 1/2 minute.
Add cream of tartar.
Continue beating until whites are stiff and stand in points (not until dry).
Sprinkle in rapidly 1 cup sifted sugar. Beat 1 minute until blended.
Add extracts.
Sprinkle in sifted flour mixture evenly and quickly.
Beat only enough to blend, 1 1/2 minutes.
Cut up cherries and drain well on paper towel.