Poinsettia Cherry Chiffon Cake

Ingredients

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

Preparation

1
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
2
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.
3
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.

Tools

 



About

From the Occident/King Midas Collector's Bake Book

Yield:

10.0 inch tube cake

Added:

Thursday, December 10, 2009 - 5:40pm

Creator:

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