Cherry-Swirl Chiffon Cake Recipe

Cherry-Swirl Chiffon Cake Recipe
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  1. 8 egg whites
  2. 2-1/4 cups cake flour
  3. 1-1/2 cups sugar
  4. 3 teaspoons baking powder
  5. 1 teaspoon salt
  6. 5 egg yolks
  7. 3/4 cup water
  8. 1/2 cup canola oil
  9. 2 teaspoons cherry extract
  10. 1/2 teaspoon cream of tartar
  11. 6 drops red food coloring
  1. 2/3 cup sugar
  2. 2 egg whites
  3. 1/3 cup light corn syrup
  4. 2 tablespoons plus 2 teaspoons water
  5. 1/4 teaspoon cream of tartar
  6. 1 teaspoon vanilla extract
  7. 1/2 teaspoon cherry extract
  8. 12 drops red food coloring
  9. Crushed cherry hard candies, optional
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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. Yield: 12 servings.