Maraschino Cream Cake

Ingredients

• 6 eggs
• 2/3 cup + 1 tablespoon granulated sugar
• 2 1/2 teaspoons vanilla extract, divided
• 1 1/2 cups all-purpose flour, sifted twice
• 1 cup maraschino cherry syrup (from a large bottle of cherries)
• 1 teaspoon almond extract
• 2 cups heavy cream, whipped
• Maraschino cherries for decoration

Instructions

1. Fill bottom of double boiler with water, and bring to a boil. Remove from heat.
2. Combine eggs, the 2/3 cup sugar and 1 1/2 teaspoons vanilla extract in top of the double boiler. Beat over hot water for 3 to 4 minutes.
3. Remove top of double boiler from the heat and continue to whip for 8 minutes on high speed.
4. Fold in the flour. Pour into a greased and floured* 10 inch baking pan.
5. Bake for 35 to 40 minutes at 350 degrees F. Cool.
6. Slice the cake into 3 thin layers.
7. Sprinkle with Maraschino cherry syrup flavored with the almond extract.
8. Cover each layer with whipped cream flavored with the 1 tablespoon sugar and 1 teaspoon vanilla extract.
9. Decorate the top of the cake with whipped cream and whole cherries.

Notes

* For best results, use our Pan Release!