Best Cherry Chiffon Cake Recipes
CHERRY-SWIRL CHIFFON CAKE
This impressive-looking cake elicits oohs and ahhs whenever it appears on the table. Use peppermint extract in place of cherry extract if you desire.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in another bowl, combine the flour, sugar, baking powder and salt. Whisk the egg yolks, water, oil and extract; add to dry ingredients. Beat until well blended. , Add cream of tartar to egg whites; beat on medium speed until stiff peaks form. Fold into batter. Remove a third of the batter to a small bowl; tint pink with red food coloring. Alternately spoon plain and pink batters into an ungreased 10-in. tube pan. Cut through batter with a knife to swirl. , Bake on the lowest oven rack at 325° for 60-70 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. , For frosting, in a small heavy saucepan, combine the sugar, egg whites, corn syrup, water and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer; add extracts. Beat on high until frosting forms stiff peaks, about 7 minutes., Run a knife around side and center tube of pan. Remove cake to a serving plate. Frost top and sides of cake. Add drops of food coloring to frosting at base of cake; with a spatula, blend color up toward top of cake. Sprinkle with candies if desired.
Nutrition Facts : Calories 383 calories, Fat 11g fat (2g saturated fat), Cholesterol 89mg cholesterol, Sodium 357mg sodium, Carbohydrate 64g carbohydrate (40g sugars, Fiber 0 fiber), Protein 6g protein.
CHERRY CHIFFON CAKE
Light texture and pretty pink color with bits of cherries throughout the cake
Provided by Anita Hoffman
Categories Cakes
Time 1h25m
Number Of Ingredients 18
Steps:
- 1. Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
- 2. Sift flour, sugar, baking powder and salt into a bowl. Make a well in center. Into well, put oil, egg yolks, cherry syrup, water, vanilla and almond extract. Set aside. Do not beat yet.
- 3. Beat egg whites and cream of tartar until very stiff. Set aside.
- 4. Using same beaters, beat egg yolk-flour mixture until smooth. Fold 1/4 at a time gently into egg whites.
- 5. Add cherries. Fold in. Pour into ungreased 10 inch angel food tube pan. Bake at 325 degrees for 50 to 55 minutes. Invert pan until cake is cooled. If iced, use cherry icing and is just as good without icing .
- 6. FROSTING:
- 7. Beat all ingredients together in a bowl until smooth.
ALCATRAZ CHERRY CHIFFON CAKE (UNFROSTED)
So last year I took a trip to San Francisco and went to Alcatraz. When I took the tour I learned that the guards who worked in the prison lived on the other half of the island with their wives and children in homes in a little "neighborhood" that they had built/made. The children actually played outside on the island where America's most notorious prisoners were housed. The children took the ferry every morning across the bay to school and back and as they would fall asleep at night tucked in bed, drifting off, they were able to hear the prisoners when they were being rowdy at night. That was the most facinating part of the tour to me! That and the fact that after the tour, in the gift shop, they were selling a COOKBOOK that the wives had made with their treasured recipes!!! :) Not sure if they actually used these recipes for the prisoners though, the inmates did say that Alcatraz had the best food in all of the prison system.
Provided by skwurt25
Categories Dessert
Time 1h30m
Yield 1 CAKE, 6 serving(s)
Number Of Ingredients 13
Steps:
- STEP 1:
- Mix together 1/4 cup cake flour, sifted, 1-1/2 cups sugar, 3 teaspoons baking powder. and 1 teaspoon salt. MAKE A WELL.
- ADD IN ORDER GIVEN: 1/2 cup salad oil, 5 egg yolks, unbeaten (medium), 1/4 cup marachino cherry juice, 1/2 cup cold water, 1 teaspoon vanilla. BEAT UNTIL SMOOTH.
- STEP 2: Measure into large mixing bowl: 1 cup egg whites, 1/2 tsp cream of tartar; beat until whites form very stiff peaks (DO NOT UNDERBEAT).
- STEP 3: Pour egg yolk mixture gradually over beaten egg whites, gently folding just until blended. DO NOT STIR.
- Mix together 1/2 cup marachino cherries and 1/2 cup nuts, both finely chopped.
- Sprinkle over top of batter, gently folding in a few strokes.
- Pour into ungreased tube pan.
- Bake at 325 degrees Fahrenheit for 65 to 70 minutes.
Nutrition Facts : Calories 672.4, Fat 27.8, SaturatedFat 4.6, Cholesterol 138.3, Sodium 721.5, Carbohydrate 94.5, Fiber 1.9, Sugar 51, Protein 12.6
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