How to Make Cherry Chiffon Cake
Cherry chiffon cakes can either be made from fresh maraschino cherries, maraschino cherry juice or from canned cherry filling. For another variant, you can add some chopped nuts with the cherries. This particular recipe uses fresh cherries.
Ingredients:
- 2 cups flour
- 1 ½ cups sugar
- 1 teaspoon salt
- 3 teaspoons baking powder
- ½ cup Wesson oil
- ¼ cup cherry juice
- ½ cup water
- 1 teaspoon vanilla
- 7 egg yolks
- 1 cup egg whites
- ½ teaspoon cream of tartar
- ¾ cups chopped maraschino cherries
Frosting:
- 2 tablespoons cherry juice
- 1 ½ cups confectioners’ sugar
- 1 teaspoon vanilla
- 3 tablespoons butter
- ¼ cup chopped or shredded maraschino cherries
Instructions:
- Preheat oven to 325 degrees.
- Sift flour, sugar, baking powder and salt into a large bowl.
- Make a hole or well in the middle of the mixture and pour in the egg yolks, oil, cherry juice, vanilla and water. Mix them in until everything is smoothened out.
- Using an electric mixer, beat the egg whites and the cream of tartar until they become glossy and frothy. You should stop mixing by the time the fluffy mixture becomes stiff when lifted from the bowl.
- Fold egg yolks into the froth gradually and blend well.
- Bake for around 55 minutes.
- Let cool and frost with the blended mixture of sugar, vanilla, butter, cherry juice and chopped or shredded fresh maraschino cherries.