1 c. cake flour
1/2 c. powdered sugar
1/2 c. finely chopped (well drained) Maraschino cherries, see cook's notes
1 1/2 c. (10 to 12) egg whites, room temperature, see cook's notes
1 1/2 tsp. cream of tartar
1 c. sugar
1/4 tsp. salt
1/2 tsp. almond extract
Cherry Icing (recipe follows)
Garnish: whole Maraschino cherries

COOK'S NOTES:

Reserve 1 1/2 teaspoons Maraschino cherry juice to use in icing. Drain chopped cherries on several layers of paper towels to remove all liquid.

To bring cold eggs to room temperature, submerge them in warm water for 5 minutes; dry eggs. To insure best results, be sure all equipment, such as measuring cup and mixing bowl, are clean and free of fat.

PRELIMINARIES:

Preheat oven to 350 degrees.

PROCEDURE:

In a large bowl, stir flour and powdered sugar until well blended; set aside.

In large bowl of an electric mixer, beat egg whites and cream of tartar until foamy on low speed. Beat in sugar, 2 tablespoons at a time, beating on high speed 1 minute between additions. Add salt and almond extract; continue beating mixture until stiff and glossy.

Using a flexible rubber spatula, gently fold in flour-sugar mixture, 3 to 4 tablespoons at a time; fold only until dry ingredients are no longer visible. Fold drained cherries into batter. Spoon batter into ungreased 10-inch fluted or 10-inch tube pan. Cut through batter with a spatula to remove air pockets.

Bake in preheated 350 degree oven for 40 to 50 minutes or until top springs back when lightly touched. Invert pan on a heat-proof funnel or bottle until completely cooled.

Remove from pan.

PRESENTATION:

Drizzle on Cherry Icing (recipe follows). Garnish with whole Maraschino cherries.

YIELD:

10 to 12 servings.

CHERRY ICING:

Mix 1 cup powdered sugar, 1 tablespoon softened butter, 1 1/2 teaspoons Maraschino liquid, 1/4 teaspoon almond extract and about 2 tablespoons milk until mixture reaches desired consistency. Makes 1/2 cup.