Cherry Chiffon Cake
A light and fluffy cherry chiffon cake featuring delicate cherry flavor, topped with frosting, ideal for celebrations or special gatherings with a tender, airy texture.
Ingredients
- 2 1/4 cups sifted cake flour ⓘ
- 1 1/2 cups sugar ⓘ
- 3 teaspoons baking powder ⓘ
- 1 teaspoon salt ⓘ
- 1/2 cup Wesson oil
- 5 medium egg yolks, unbeaten
- 1/4 cup maraschino cherry juice ⓘ
- 1/2 cup cold water ⓘ
- 1 teaspoon vanilla ⓘ
- 1 cup egg whites (7 to 8) ⓘ
- 1/2 teaspoon cream of tartar ⓘ
- 1/2 cup maraschino cherries, very thinly chopped and well drained ⓘ
- 1/2 cup finely chopped nuts ⓘ
Instructions
- Sift together flour, sugar, baking powder, and salt three times. Make a well in the center.
- Add the oil, egg yolks, maraschino cherry juice, cold water, and vanilla into the well.
- Beat until smooth to create the batter.
- In a large bowl, measure the egg whites and add the cream of tartar.
- Beat the egg whites until very stiff peaks form, ensuring peaks stand alone.
- Gradually pour the egg yolk mixture into the beaten egg whites, folding gently just until blended. Do not stir vigorously.
- Mix together the chopped maraschino cherries and chopped nuts.
- Sprinkle the cherry-nut mixture over the batter and fold gently with a few strokes.
- Pour the batter immediately into an ungreased angel food pan (10 x 4-inch).
- Bake at 325°F (160°C) for 65 to 70 minutes until the top springs back or a needle inserted into the cake comes out clean.
- When done, turn the pan upside down with the tube over the neck of a thin bottle to cool thoroughly.
- Remove from the pan once cooled completely.
- Frost with either white mountain icing or cherry nut icing.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten to very stiff peaks as this is crucial for the cake's rise. If you don't have maraschino cherry juice, you can use cherry juice or a splash of grenadine. Additionally, for a nut-free version, simply omit the nuts or replace them with more cherries.
Serving Suggestions
This Cherry Chiffon Cake is delightful on its own but pairs beautifully with No Fail 7 Minute Icing for a creamy finish. Serve it alongside fresh whipped cream or a scoop of vanilla ice cream. It also makes a lovely dessert for gatherings, complementing coffee or tea perfectly.
Storage & Reheating
Store any leftover Cherry Chiffon Cake in an airtight container at room temperature for up to 3 days. If you prefer to refrigerate it, place it in the fridge, but let it come to room temperature before serving for the best texture. Avoid freezing as chiffon cakes are best enjoyed fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Chiffon Cake contains roughly 539 calories, with 19g protein, 73g carbohydrates, and 19g fat. It is an excellent source of iron (40% of the Daily Value) and protein (39% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1231mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
While you can use all-purpose flour, it may result in a denser cake. For the lightest texture, stick to cake flour, which has lower protein content. If you must substitute, consider sifting all-purpose flour multiple times to aerate it.
What can I use instead of maraschino cherries?
If you can't find maraschino cherries, you can use fresh cherries or frozen cherries, ensuring they are well-drained. Diced strawberries or raspberries can also add a delightful twist to the flavor profile while maintaining a fruity essence.
How can I tell when the cake is done baking?
The cake is done when the top springs back when lightly pressed or when a toothpick inserted into the center comes out clean. Keep an eye on it during the last few minutes of baking to ensure it doesn't overbake, as chiffon cakes can dry out quickly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).