Cherry Swirl Chiffon Cake Food

CHERRY-SWIRL CHIFFON CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in another bowl, combine the flour, sugar, baking powder and salt. Whisk the egg yolks, water, oil and extract; add to dry ingredients. Beat until well blended. , Add cream of tartar to egg whites; beat on medium speed until stiff peaks form. Fold into batter. Remove a third of the batter to a small bowl; tint pink with red food coloring. Alternately spoon plain and pink batters into an ungreased 10-in. tube pan. Cut through batter with a knife to swirl. , Bake on the lowest oven rack at 325° for 60-70 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. , For frosting, in a small heavy saucepan, combine the sugar, egg whites, corn syrup, water and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer; add extracts. Beat on high until frosting forms stiff peaks, about 7 minutes., Run a knife around side and center tube of pan. Remove cake to a serving plate. Frost top and sides of cake. Add drops of food coloring to frosting at base of cake; with a spatula, blend color up toward top of cake. Sprinkle with candies if desired.

CHERRY CHIFFON CAKE

Steps:

• Step 1: Separate the eggs. Let the egg whites sit at room temperature for approx 30 minutes. In the meantime, in a separate bowl, mix the flour, sugar, baking powder, and salt. In yet another bowl, whisk the egg yolks, water, maraschino cherry juice, and oil; add to the dry ingredients and beat until blended. Set aside. {Note: I did all of this by hand so I could save my mixer for the egg whites.}
• Step 2: Add the cream of tartar to the egg whites and beat on medium speed until stiff peaks form. Gently fold into the batter. Remove 1/3 of the batter to a small bowl - tint with the red food coloring. Spoon the plain and pink batters into an ungreased 10 inch tube pan. Swirl with a knife.
• Step 3: Bake on the lowest oven rack at 325° for 60-70 minutes or until the cake springs back slightly when touched. Immediately turn the pan upside down over a wire rack and cool completely.

CHERRY POUND CAKE

Steps:

• Mix the flour, baking powder and baking soda together.
• Beat the butter and sugar in a mixing bowl until light and fluffy. Add the eggs and vanilla and beat for 3 minutes. Beat in the dry ingredients. Add the sour cream and beat for 3 minutes. Fold in the cherries.
• Pour into a greased 9-inch tube pan. Bake at 350 degrees for 60 to 70 minutes or until the cake tests done. Check after 30 minutes of baking and cover with foil if browning too quickly. Cool in the pan for 10 minutes. Remove and cool completely.

SWIRLED CHERRY CAKE

Steps:

• Preheat oven to 350.
• Grease and flour bottom and sides of a 9x13x2" cake pan.
• In a large bowl, mix cake mix, eggs, water and oil with a mixer until well blended.
• Pour batter into prepared cake pan.
• Smooth evenly in pan.
• Drop spoonfuls of the pie filling on top of the cake batter.
• With a knife, swirl the cherry pie filling into the cake batter.
• Be careful not to touch the bottom of the cake pan with the knife.
• This might remove some of flour/shortening coating, causing the cake to stick.
• Bake for 40-45 minutes or until cake is golden brown on top and a knife inserted in the center comes out clean.
• Allow to cool for 10 minutes.
• May be served warm or cooled.
• May be served with ice cream or whipped topping.

LEMON CHERRY CAKE

Steps:

• Pat cherries dry with paper towels; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk., Pour into a greased 13x9-in. baking pan. Sprinkle with cherries. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For topping, in a bowl, beat cream cheese, lemon juice and peel until smooth. Beat in enough confectioners' sugar until mixture achieves desired consistency. Cut cake; top each piece with a dollop of topping.

CHERRY SWIRL COFFEE CAKE

Steps:

• In a mixing bowl, blend the first seven ingredients on low speed. Increase to high speed and whip for 3 minutes. Stir in flour. Spread 2/3 of the batter over the bottom of a greased 15-1/2-in. x 10-1/2-in. x 1-in. jelly roll pan. Spread pie filling over batter; drop remaining batter by tablespoonsful over all. Bake at 350 degrees F for 40 minutes or until golden. Meanwhile, combine glaze ingredients. Drizzle over cake while warm. Cake is best if served immediately.

CHERRY TORTE CAKE

Steps:

• Mix oil and sugar together with mixer.
• Beat in 1 egg at a time until light and fluffy.
• Add remaining ingredients and mix well.
• Grease jelly roll pan (10 1/2 x 15 1/2).
• Pour 2/3 of the batter in pan.
• Spoon entire can of cherry pie filling over the batter in pan, then gently swirl through with a knife.
• Pour remaining batter over and gently swirl through with a knife.
• Bake 35-45 minutes at 350 degrees.
• Cool until warm, and then drizzle with a powdered sugar glaze (1 cup powdered sugar and a tbl. or so of milk, blended well with fork).