Cherry-Swirl Chiffon Cake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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. 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 |
3/4 cup water |
1/2 cup canola oil |
2 teaspoons cherry extract |
1/2 teaspoon cream of tartar |
6 drops red food coloring |
frosting: |
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 vanilla extract |
1/2 teaspoon cherry extract |
12 drops red food coloring |
crushed cherry hard candies, optional |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
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