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Black Forest Chiffon Cake




Source of Recipe


Internet


List of Ingredients




1 10 oz. jar maraschino cherries
1 3/4 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups sugar
1/2 cup baking cocoa
1 teaspoon vanilla
1/2 teaspoon almond extract
7 eggs, separated
1/2 cup vegetable oil
1/2 cup cold water
1/4 cup cherry liqueur
1/2 cup finely chopped, toasted, slivered * almonds
1/2 teaspoon cream of tartar

Cherry Glaze:
reserved cherry juice
2 teaspoons cornstarch
2 tablespoons light corn syrup
red food color, if desired

Recipe



Drain cherries, reserving juice for Cherry Glaze, if desired. Reserve 10 whole cherries; chop remaining cherries. Move oven rack to lowest position. Preheat oven to 325F. Mix cake flour, baking powder, salt, 1 cup of the sugar and the cocoa in medium bowl. Beat in vanilla, almond extract, egg yolks, oil, water and liqueur on low speed 30 seconds. Stir in chopped cherries and almonds. Beat egg whites and cream of tartar in large bowl on medium speed until frothy. Gradually beat in remaining 3/4 cup sugar until blended. Beat on high speed about 2 minutes or until stiff peaks form. Gradually pour egg yolk mixture over beaten whites, folding just until blended. Pour batter into ungreased tube pan, 10x4 inches. Cut through batter with metal spatula. Bake 55-60 minutes or until top springs back when touched lightly. Turn pan upside down on heatproof funnel or bottle until completely cool. Remove from pan. Drizzle with Cherry Glaze, if desired; garnish with reserved whole cherries. *To toast almonds, heat oven to 350F. Bake in ungreased pan about 10 minutes, stirring occasionally, until golden. Cherry Glaze Add enough water to reserved cherry juice to measure 1/3 cup. Mix cornstarch, cherry juice and corn syrup in 1-quart saucepan until cornstarch is dissolved. Heat to boiling over medium heat; boil 2 minutes or until glossy and thickened. Remove from heat; stir in 3 or 4 drops food color.