Alcatraz Cherry Chiffon Cake Unfrosted Food

ALCATRAZ CHERRY CHIFFON CAKE (UNFROSTED)

Steps:

• 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.

CHERRY CHIFFON CAKE

Steps:

• 1. Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
• 2. Sift flour, sugar, baking powder and salt into a bowl. Make a well in center. Into well, put oil, egg yolks, cherry syrup, water, vanilla and almond extract. Set aside. Do not beat yet.
• 3. Beat egg whites and cream of tartar until very stiff. Set aside.
• 4. Using same beaters, beat egg yolk-flour mixture until smooth. Fold 1/4 at a time gently into egg whites.
• 5. Add cherries. Fold in. Pour into ungreased 10 inch angel food tube pan. Bake at 325 degrees for 50 to 55 minutes. Invert pan until cake is cooled. If iced, use cherry icing and is just as good without icing .
• 6. FROSTING:
• 7. Beat all ingredients together in a bowl until smooth.