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.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- 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. , 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.
Nutrition Facts : Calories 383 calories, Fat 11g fat (2g saturated fat), Cholesterol 89mg cholesterol, Sodium 357mg sodium, Carbohydrate 64g carbohydrate (40g sugars, Fiber 0 fiber), Protein 6g protein.
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Yxi 7su
[email protected]I love the way this cake looks. It's so pretty and festive.
Lester Anthony Velazquez Menchaca
[email protected]This cake is so easy to make. It's the perfect recipe for beginner bakers.
Patricia Mills
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfectly.
Pison Sunami
[email protected]I love how this cake is both light and flavorful. It's the perfect dessert for any occasion.
Flying Birds
[email protected]This cake is definitely a showstopper. It's perfect for special occasions.
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[email protected]I had some trouble getting the chiffon texture right. My cake turned out a bit dense. But the flavor was still good.
The Unshtopable's
[email protected]This cake was a bit dry for my taste. I think I may have overcooked it. But the flavor was still good.
Sierra November
[email protected]I love the combination of cherry and chocolate in this cake. The chiffon texture is also a nice touch. Overall, this is a great recipe.
Thomas Rowley
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. The results are stunning and the taste is amazing.
arianna!!
[email protected]I followed the recipe exactly and my cake turned out perfectly. It was so moist and flavorful. I will definitely be making this again soon.
Rajpoot Tuseef
[email protected]This cake is absolutely delicious. The chiffon texture is so light and fluffy, and the cherry swirl adds a burst of sweetness and tartness. I highly recommend this recipe.
Lyn Anso
[email protected]I love how easy this cake is to make. I was able to whip it up in no time. The results were stunning. The cake was light and airy, and the cherry swirl was the perfect touch.
Aston Bartolini
[email protected]This cake was a huge hit at my party! Everyone raved about how moist and fluffy it was. The cherry swirl added a beautiful pop of color and flavor. I will definitely be making this again.