Add the egg whites and beat for another 2 minutes.
Fold in the chopped cherries.
Pour the batter into the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
For a sheet cake: bake for about 45 minutes.
For a Bundt pan: bake for 55 to 60 minutes.
Buttercream Frosting Instructions:
In a deep bowl, beat the butter and powdered sugar together with the milk and cherry juice until light and fluffy using a hand mixer.
Stir in the almond extract (or vanilla extract if preferred).
Add more milk if needed to achieve a smooth, spreadable consistency.
7-Minute Frosting Instructions:
Place the sugar, salt, cream of tartar, egg whites, and water in a heavy-duty stainless 3-quart pot (do not add the vanilla yet).
On low heat, beat with an electric mixer for 7 minutes, or until the frosting forms fluffy and stiff peaks.
Remove from heat and stir in the vanilla and food coloring if using.
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