Cherry Chiffon Cake

Directions

1. 1
   Sift together flour, sugar, baking powder and salt 3 times. Make a well and add in order given the next 5 ingredients.
2. 2
   Beat until smooth.
3. 3
   Into large bowl measure egg whites and cream of tartar.
4. 4
   Beat until whites form very stiff peaks.
5. 5
   Do not underbeat.
6. 6
   Peaks will stand alone.
7. 7
   Gradually pour egg yolk mixture into the beaten egg whites, folding gently as you pour, just until blended.
8. 8
   Do not stir.
9. 9
   Mix together maraschino cherries and chopped nuts.
10. 10
    Sprinkle over batter and fold gently with a few strokes.
11. 11
    Pour immediately into ungreased angel food pan (10 x 4-inch).
12. 12
    Bake at 325° for 65 to 70 minutes until top springs back or needle inserted into cake returns clean.
13. 13
    When done, turn pan upside down with tube part of pan over neck of thin bottle.
14. 14
    Cool thoroughly before removing from pan.
15. 15
    Frost with either white mountain icing or cherry nut icing.