Chocolate Cherry Angel Cakes
If you're making little bite-size cakes, this recipe will make approximately 7 dozen. (I made 2 dozen regular sized cupcakes and 24 bite-size cakes.)
  • 18 maraschino cherries
  • ⅓ cup finely chopped dark chocolate
  • 1 cup sifted cake flour
  • 1½ cups superfine sugar
  • 1⅓ cups egg whites (11 or 12 eggs), room temperature
  • 1¼ teaspoon cream of tartar
  • ¼ teaspoon salt
  • 1 teaspoon Rodelle Pure Vanilla Extract
  1. Heat oven to 325 F.
  2. Finely dice the maraschino cherries. Roll them in a couple of layers of paper towel and press to remove as much of the juice as possible.
  3. Set aside the cherries and chocolate - those will get folded into the batter last.
  4. Sift flour 3 times with ½ cup of the sugar into a small bowl.
  5. Beat the egg whites until foamy. Sprinkle the salt and cream of tartar over eggs and beat until they hold soft peaks.
  6. Add the rest of the sugar, ¼ cup at a time, beating thoroughly after each addition. Stir in the vanilla.
  7. Add the flour mixture in three additions, folding gently each time with a large metal spoon.
  8. Fold in the chocolate and cherries, being careful not to stir. You don't want to lose any of those precious bubbles!
  9. Spoon into cupcake liners, ⅔ full.
  10. Bake bite-size cakes for about 20 minutes. Bake regular cupcakes for 30-35 minutes, or until golden brown.
  11. Cool on racks.
Recipe by The Rowdy Baker at