Cherry Chiffon Cake. Doesn’t that sound delicious? Let me tell you, it is.
When my best friend tried a piece, her response was “Mmm..MMMM! Erika, this is amazing! It’s so light and tastes incredible!”
With a light sponge cake and an amazingly fluffy-and-light-as-a-marshmallow frosting, this Cherry Chiffon Cake has a perfect cherry flavor that’s not overpowering.
Ok, so I have to share a little confession: the original recipe called for Cherry Extract. But apparently the stores here in New Hampshire have never heard of such a thing. After trying the three stores in town without any luck, my husband brought home a jar of maraschino cherries instead.
I know. It’s not the same thing. I almost gave up before I even started.
But I’m glad I didn’t. Because after a little tweaking here and there, this cake has become quite a winner.
You’ll just have to try it for yourself.
Cherry Chiffon Cake
With a light sponge cake and an amazingly fluffy-and-light-as-a-marshmallow frosting, this Cherry Chiffon Cake has a perfect cherry flavor that’s not overpowering.
- Prep Time: 60
- Cook Time: 60
- Total Time: 2 hours
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
- 1/3 cup water
- 6 tablespoons maraschino cherry juice
- 1/2 cup canola oil
- 1/2 teaspoon cream of tartar
- red food coloring
FROSTING
- 2/3 cup sugar
- 2 egg whites
- 1/3 cup light corn syrup
- 2 Tablespoons maraschino cherry juice
- 2 teaspoons water
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- maraschino cherries, for decoration
Instructions
- Step 1: Separate the eggs. Let the egg whites sit at room temperature for approx 30 minutes. In the meantime, in a separate bowl, mix the flour, sugar, baking powder, and salt. In yet another bowl, whisk the egg yolks, water, maraschino cherry juice, and oil; add to the dry ingredients and beat until blended. Set aside. {Note: I did all of this by hand so I could save my mixer for the egg whites.}
- Step 2: Add the cream of tartar to the egg whites and beat on medium speed until stiff peaks form. Gently fold into the batter. Remove 1/3 of the batter to a small bowl – tint with the red food coloring. Spoon the plain and pink batters into an ungreased 10 inch tube pan. Swirl with a knife.
- Step 3: Bake on the lowest oven rack at 325° for 60-70 minutes or until the cake springs back slightly when touched. Immediately turn the pan upside down over a wire rack and cool completely.
For the frosting
- In a small saucepan, combine the sugar, 2 egg whites, corn syrup, maraschino cherry juice, water, and cream of tartar over low heat. Whisk briskly for about a minute, then continue whisking over low heat until the frosting reaches 160°, about 8-10 minutes. Pour into your mixer bowl and add the vanilla extract. Beat on high until the frosting forms stiff peaks (about 7 minutes.)
- Carefully run a knife around the center and inside edges of the cake. Remove the cake and put it on a serving plate. Brush off the crumbs gently. Carefully frost the cake. Decorate with maraschino cherries.
Notes
- © Musings From a Stay At Home Mom. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and link back to this post for the recipe.
Nutrition
- Serving Size: 12
Source: Recipe adapted from Taste of Home.
Kathleen Kennedy-Leon says
That is sure one pretty looking cake! you have some great photography skills in addition to the cooking / baking ones already going on–thanks for sharing–I’m book marking 🙂
Melissa says
This just looks so delicious. Light and fluffy,perfect for Valentine’s Day!
Maria says
Absolutely beautiful!! Fantastic job especially the photos! I bet the cake tastes delicious.
Emily says
Is it wrong that I want to lick my screen?! This cake is gorgeous and look delicious. Is there any left?
Tasha says
HA! I wanna lick my screen too! This cake looks so incredibly good. I love that it’s light and fluffy and looks simple to make. YUM! 🙂
Eliza Ferree says
This looks really good and I love cordial cherries. My daughters will try drinking the juice from the jar if I don’t watch them, now of course I want the juice to make cupcakes. I love this cake it is not only really pretty but looks like it would taste delicious.
Theresa (Capri + 3) says
I saw your tweet with the picture and it made me hungry! I had to come over and check out your recipe. I pinned it to my recipes to try board. : 0 )
Erika says
Great, thanks Theresa!