Cake Recipes
Maraschino Nut Chiffon Cake
Ingredients
Cake
- 2 cups sifted all-purpose flour
- 1 1/2 cups granulated 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
Instructions
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.
- 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).
- Pour batter slowly over egg whites while gently folding over and under, just until blended. Do not stir.
- Pour into ungreased angel food pan.
- Bake at 325 degrees F for 1 hour and 15 minutes.
- Turn upside down over funnel until cold.
Fluffy Pink Icing
- Measure into double boiler all ingredients. Place over boiling water and beat steadily with beater until it stands in peaks.
- Let cool, and ice cake.