Poinsettia Cherry Chiffon Cake


7 eggs, separated
1/2 teaspoon cream of tartar
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup maraschino cherry juice
2 teaspoons vanilla
1 teaspoon grated lemon zest
3/4 cup sugar
3 tablespoons light corn syrup
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla


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.




From the Occident/King Midas Collector's Bake Book


10.0 inch tube cake


Thursday, December 10, 2009 - 5:40pm


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