CHERRY-SWIRL CHIFFON CAKE

Cherry-Swirl Chiffon Cake image

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

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Ingredients

8 egg whites
2-1/4 cups cake flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
5 egg yolks
3/4 cup water
1/2 cup canola oil
2 teaspoons cherry extract
1/2 teaspoon cream of tartar
6 drops red food coloring
FROSTING:
2/3 cup sugar
2 egg whites
1/3 cup light corn syrup
2 tablespoons plus 2 teaspoons water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon cherry extract
12 drops red food coloring
Crushed cherry hard candies, optional

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.