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Cherry Chiffon Cake

By Erika in Desserts

cake

Jump to Recipe

 

Cherry-Chiffon Cake this idea now...

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!” 

Cherry Chiffon Cake recipe

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.

Cherry Chiffon-Cake

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. 

Cherry Chiffon Cake (2)

But I’m glad I didn’t. Because after a little tweaking here and there, this cake has become quite a winner. 

Cherry-Chiffon-Cake recipe

You’ll just have to try it for yourself. 

 Cherry Chiffon Cake

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Cherry Chiffon Cake

Print Recipe

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.

  • Author: Erika Bragdon
  • Prep Time: 60
  • Cook Time: 60
  • Total Time: 2 hours

Ingredients

Scale
  • 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

  1. 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.}
  2. 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.
  3. 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

  1. 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.)
  2. 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.

 

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    Filed Under: Desserts, Recipes Tagged With: cakePublished on February 6, 2014

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    About Erika

    Erika Bragdon is a second-generation homeschooling mom with 3 kids at home and 1 in college. She lives in the beautiful hills of New Hampshire on a small farm and loves writing, baking, nature, and sharing flower essences and more natural solutions with moms.

    Comments

    1. Kathleen Kennedy-Leon says

      February 6, 2014 at 9:13 pm

      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 🙂

      Reply
    2. Melissa says

      February 6, 2014 at 10:50 pm

      This just looks so delicious. Light and fluffy,perfect for Valentine’s Day!

      Reply
    3. Maria says

      February 7, 2014 at 7:52 am

      Absolutely beautiful!! Fantastic job especially the photos! I bet the cake tastes delicious.

      Reply
    4. Emily says

      February 7, 2014 at 8:07 am

      Is it wrong that I want to lick my screen?! This cake is gorgeous and look delicious. Is there any left?

      Reply
      • Tasha says

        February 7, 2014 at 9:31 am

        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! 🙂

        Reply
    5. Eliza Ferree says

      February 7, 2014 at 10:18 am

      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.

      Reply
    6. Theresa (Capri + 3) says

      March 5, 2014 at 5:52 pm

      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 )

      Reply
      • Erika says

        March 6, 2014 at 12:50 pm

        Great, thanks Theresa!

        Reply

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    Erika Bragdon sitting on a bench drinking a drink out of her mug

    Welcome! I’m Erika and I’m the creator behind Living Well Mom.

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