Cherry Chiffon Cake

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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.


  • 8 egg whites
  • 21/4 cups cake flour
  • 11/2 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


  • 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


  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.


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