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Cherry-Swirl Chiffon Cake

 Cherry-Swirl Chiffon Cake
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.
12 ServingsPrep: 30 min. Bake: 1 hour + cooling


  • 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
  • 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 McCormick® Pure Vanilla Extract
  • 1/2 teaspoon cherry extract
  • 12 drops red food coloring
  • Crushed cherry hard candies, optional


  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes. Meanwhile, in another bowl, combine the flour, sugar,

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Cherry-Swirl Chiffon Cake (continued)

Directions (continued)

  • baking powder and salt. Whisk the egg yolks, water, oil and extract;
  • add to dry ingredients. Beat until well blended.
  • 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.
  • 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.
  • 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.
  • 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.
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.