Cherry Supreme Chiffon Cake
A light and fluffy cherry chiffon cake with subtle vanilla flavor, perfect for celebrations or afternoon tea, offering a delicate texture and sweet, fruity aroma.
Ingredients
Instructions
- In a bowl, sift together the cake flour, sugar, baking powder, and salt.
- Make a well in the center of the dry ingredients and add the egg yolks, Wesson oil, cold water, and vanilla.
- Beat with a spoon until the mixture is smooth.
Tips & Substitutions
For a lighter texture, ensure your egg whites are at room temperature before beating. If you don't have Wesson oil, you can substitute with a neutral oil like canola or even melted coconut oil. When sifting the dry ingredients, consider adding a pinch of nutmeg or cinnamon for added flavor. This cake pairs wonderfully with the refreshing Swedish Seafoam Salad, enhancing its lightness.
Serving Suggestions
Serve this chiffon cake plain or dusted with powdered sugar for an elegant touch. A dollop of whipped cream or a scoop of vanilla ice cream complements the cake's light texture beautifully. For a delightful contrast, consider pairing it with the creamy flavors of Grandma Oliver's Fruit Cake during a festive gathering.
Storage & Reheating
Store leftover Cherry Supreme Chiffon Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To reheat, gently warm individual slices in the microwave for about 10 seconds to enjoy a fresh taste without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Supreme Chiffon Cake contains roughly 27 calories, with 2g protein, 3g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 636mg per serving (28% 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?
Yes, you can use all-purpose flour, but the cake may not be as light and airy. To mimic cake flour, substitute 1 cup of all-purpose flour with 2 tablespoons removed and replace it with cornstarch, then sift together before using.
What can I do if my cake doesn't rise properly?
If your cake doesn't rise, it may be due to expired baking powder or not beating the egg whites enough. Ensure your baking powder is fresh, and whip the egg whites until stiff peaks form for maximum volume. Also, avoid overmixing the batter once the egg whites are added.
How can I make this cake more flavorful?
To enhance the flavor, consider adding citrus zest, such as lemon or orange, to the batter. You could also fold in some cherry preserves or fresh cherries for an extra burst of flavor. Experiment with extracts like almond or coconut for a unique twist.
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).