Poinsettia Cherry Chiffon Cake

Ingredients

7 eggs, separated

1/2 teaspoon cream of tartar

2 cups flour

1 1/2 cups sugar

3 teaspoons baking powder

1 teaspoon salt

1/2 cup vegetable oil

3/4 cup maraschino cherry juice

2 teaspoons vanilla

1 teaspoon grated lemon zest

1/2 cup finely-cut maraschino cherries

Fluffy White Frosting:

3/4 cup sugar

3 tablespoons light corn syrup

2 tablespoons water

2 egg whites

1/2 teaspoon salt

1/4 teaspoon cream of tartar

1/2 teaspoon vanilla

Preparation

Beat egg whites and cream of tartar in large mixing bowl until very stiff peaks form when beaters are raised. Combine flour, sugar, baking powder and salt in a large mixing bowl; make a well

Add oil, egg yolks, cherry juice, vanilla and lemon peel. Beat until smooth. Pour over egg whites, one third at a time, gently folding in just until blended. Carefully fold in cherries. Pour into ungreased 10-inch tube pan. Bake at 325 degrees for 1 hour. Invert to cool. Frost. Decorate with cherry poinsettias.

To make the frosting, combine all ingredients except vanilla in top of a double boiler. Beat at highest speed over rapidly boiling water until mixture stands in straight peaks when beaters are raised. Remove from heat. Beat in vanilla.