Alcatraz Cherry Chiffon Cake (Unfrosted)

Recipe by Chef #572376
READY IN: 1hr 30mins
SERVES: 6
YIELD: 1 CAKE
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • STEP 1:
  • Mix together 1/4 cup cake flour, sifted, 1-1/2 cups sugar, 3 teaspoons baking powder. and 1 teaspoon salt. MAKE A WELL.
  • ADD IN ORDER GIVEN: 1/2 cup salad oil, 5 egg yolks, unbeaten (medium), 1/4 cup marachino cherry juice, 1/2 cup cold water, 1 teaspoon vanilla. BEAT UNTIL SMOOTH.
  • STEP 2: Measure into large mixing bowl: 1 cup egg whites, 1/2 tsp cream of tartar; beat until whites form very stiff peaks (DO NOT UNDERBEAT).
  • STEP 3: Pour egg yolk mixture gradually over beaten egg whites, gently folding just until blended. DO NOT STIR.
  • Mix together 1/2 cup marachino cherries and 1/2 cup nuts, both finely chopped.
  • Sprinkle over top of batter, gently folding in a few strokes.
  • Pour into ungreased tube pan.
  • Bake at 325 degrees Fahrenheit for 65 to 70 minutes.