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Maraschino Nut Chiffon Cake



  • 2 cups sifted flour
  • 1 1/2 cups sugar
  • 3 tablespoons baking powder
  • 2/3 cup cooking oil
  • 2 egg yolks, unbeaten
  • 2 tablespoons cherry juice (fill to 3/4 cup with water)
  • 1 teaspoon vanilla extract
  • 4 tablespoons lemon juice
  • 1/2 cup maraschino cherries, finely chopped
  • 1/2 cup walnuts, finely chopped
  • 1 cup egg whites
  • 1/2 teaspoon cream of tartar

Fluffy Pink Icing

  • 1 large egg white, unbeaten
  • 1 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 3 tablespoons maraschino cherry juice
  • 2 tablespoons cold water


  1. Cake: Measure all ingredients before starting cake. Make well in center of dry ingredients; add in order listed: 2/3 cup cooking oil, 2 egg yolks (unbeaten), 3/4 cup liquid (juice and water), 1 teaspoon vanilla extract, 4 tablespoons lemon juice, 1/2 cup cherries and nuts. Beat to a smooth batter.
  2. In large mixing bowl, place 1 cup egg whites and 1/2 teaspoon cream of tartar. Beat with mixer until eggs stand in peaks. Do not under-beat (should be stiffer than for angel food).
  3. Pour batter slowly over egg whites while gently folding over and under, just until blended. Do not stir.
  4. Pour into ungreased angel food pan.
  5. Bake at 325 degrees F for 1 hour and 15 minutes.
  6. Turn upside down over funnel until cold.
  7. Fluffy Pink Icing: Measure into double boiler all ingredients. Place over boiling water and beat steadily with beater until it stands in peaks.
  8. Let cool, and ice cake.

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