Cherry Chiffon Cake

Cherry Chiffon Cake Recipe

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Anita Hoffman


Light texture and pretty pink color with bits of cherries throughout the cake


★★★★★ 1 vote

30 Min
55 Min


  • 2 c
  • 1-1/2 c
  • 3 tsp
    baking powder
  • 1 tsp
  • 1/2 c
  • 4
    egg yolks, room temperature
  • 1/2 c
    maraschino cherry syrup
  • 4 Tbsp
  • 1 tsp
  • 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

  • 2 c
    powdered sugar
  • 1/4 c
    softened butter
  • 3 Tbsp
    maraschino cherry juice
  • 1/4 tsp
    almond extract

How to Make Cherry Chiffon Cake


  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 .
  7. Beat all ingredients together in a bowl until smooth.

Printable Recipe Card

About Cherry Chiffon Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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