Alcatraz Cherry Chiffon Cake (Unfrosted)

• 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

1. STEP 1:
2. Mix together 1/4 cup cake flour, sifted, 1-1/2 cups sugar, 3 teaspoons baking powder. and 1 teaspoon salt. MAKE A WELL.
3. 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.
4. 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).
5. STEP 3: Pour egg yolk mixture gradually over beaten egg whites, gently folding just until blended. DO NOT STIR.
6. Mix together 1/2 cup marachino cherries and 1/2 cup nuts, both finely chopped.
7. Sprinkle over top of batter, gently folding in a few strokes.
8. Pour into ungreased tube pan.
9. Bake at 325 degrees Fahrenheit for 65 to 70 minutes.

cake flour, sugar, baking powder, salt, salad oil, egg yolks, maraschino cherry juice, cold water, vanilla, egg white, cream of tartar, maraschino cherry, nuts

Taken from www.food.com/recipe/alcatraz-cherry-chiffon-cake-unfrosted-473708 (may not work)