cherry chiffon cake
(1 RATING)
Light texture and pretty pink color with bits of cherries throughout the cake
No Image
prep time
30 Min
cook time
55 Min
method
Bake
yield
12 serving(s)
Ingredients
- 2 cups flour
- 1-1/2 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup oil
- 4 egg yolks, room temperature
- 1/2 cup maraschino cherry syrup
- 4 tablespoons water
- 1 teaspoon vanilla
- 2 teaspoons almond extract
- 1 cup egg whites, room temperature, about 7 to 8 large eggs
- 1/2 teaspoon cream of tartar
- 1 cup finely chopped maraschino cherries
- FROSTING
- 2 cups powdered sugar
- 1/4 cup softened butter
- 3 tablespoons maraschino cherry juice
- 1/4 teaspoon almond extract
How To Make cherry chiffon cake
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Step 1Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
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Step 2Sift 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.
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Step 3Beat egg whites and cream of tartar until very stiff. Set aside.
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Step 4Using same beaters, beat egg yolk-flour mixture until smooth. Fold 1/4 at a time gently into egg whites.
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Step 5Add 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 .
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Step 6FROSTING:
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Step 7Beat all ingredients together in a bowl until smooth.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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