Alcatraz Cherry Chiffon Cake (Unfrosted) - cooking recipe

Ingredients

2 1/4 cups cake flour, sifted, divided
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup salad oil
5 medium egg yolks, unbeaten
1/4 cup maraschino cherry juice
1/2 cup cold water
1 teaspoon vanilla
1 cup egg white
1/2 teaspoon cream of tartar
1/2 cup maraschino cherry
1/2 cup nuts

Preparation

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.