Cherry-Swirl Chiffon Cake Recipe
Cherry-Swirl Chiffon Cake Recipe photo by Taste of Home

Cherry-Swirl Chiffon Cake Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 30 min. Bake: 1 hour + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 1 hour + cooling
MAKES: 12 servings

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

Nutritional Facts

1 serving (1 slice) equals 383 calories, 11 g fat (2 g saturated fat), 89 mg cholesterol, 357 mg sodium, 64 g carbohydrate, trace fiber, 6 g protein.

Directions

  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.
Originally published as Cherry-Swirl Chiffon Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p69

Nutritional Facts

1 serving (1 slice) equals 383 calories, 11 g fat (2 g saturated fat), 89 mg cholesterol, 357 mg sodium, 64 g carbohydrate, trace fiber, 6 g protein.

Reviews for Cherry-Swirl Chiffon Cake

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MY REVIEW
Reviewed Dec. 24, 2011

Easy to make makes a wonderful presentation yummy I could easliy see adding.. Loved it

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