CHERRY CHIFFON CAKE

Cherry Chiffon Cake image

Provided by Anita Hoffman

Categories Cakes

Time 1h25m

Number Of Ingredients 18

Previous Next

2 c flour
1-1/2 c sugar
3 tsp baking powder
1 tsp salt
1/2 c oil
4 egg yolks, room temperature
1/2 c maraschino cherry syrup
4 Tbsp water
1 tsp vanilla
2 tsp almond extract
1 c egg whites, room temperature, about 7 to 8 large eggs
1/2 tsp cream of tartar
1 c finely chopped maraschino cherries
FROSTING
2 c powdered sugar
1/4 c softened butter
3 Tbsp maraschino cherry juice
1/4 tsp almond extract

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.