CHERRY CHIFFON CAKE

By bjnelson55

Very very old recipe from Renee Olson's mom.

Ingredients

• Sift together:
• 1-1/8 cups (1 cup plus 2 Tbsp) sifted flour
• 3/4 cup sugar
• Form a well and add:
• 1/4 cup oil
• 1/4 cup cold water
• 2 unbeaten egg yolks
• 1/2 tsp. vanilla
• 2 Tbsp. marachino cherry juice
• Beat with spoon until smooth.
• In a second bowl:
• 1/2 cup (4) egg whites
• 1/4 tsp. cream of tartar.
• Beat into stiff peaks, stiffer than for merine. DO NOT UNDERBEAT!
• CHERRY ICING:
• Cream 3 Tbsp. vegetable shortening or butter
• 1/2 cup sifted powdered sugar.
• Beat in 1-1/4 cups more of powdered sugar alternating with 1/4 cup marachino cherry juice.
• When smooth, stir in 1/2 tsp. grated lemon rind.

Preparation

Step 1

Pour egg yolk mixture gradually over beaten egg whites; gently fold in, don't stir.

Sprinkle over top; fold in with few strokes 1/4 cup very thinly sliced, finely chopped, well drained marachino cherries and 1/4 cup finely chopped nuts.

Caution: Cherries must be well drained and very finely chopped.

Pour immediately into ungreased 8x8x2 inch square pan.

Bake 30 to 35 minutes at 350 degrees until top springs back when lightly touched.

Turn pan upside down; set on corners of two pans so cake is suspended free of table.

When cold, loosen sides with a spatula, reverse pan and hit edge sharply on table to loosen.