Light chiffon cake with maraschino cherries and almond flavour.

Steps

1. Sift together into a large bowl flour, sugar, baking powder and salt.
2. Add oil, yolks, syrup, water and almond extract and beat until smooth.
3. Beat egg whites and cream of tartar and continue to beat until very stiff.
4. Fold gradually egg whites into batter.
5. Gently fold in cherries.
6. Pour batter into ungreased 10" tube pan and cut with a knife to eliminate air bubbles.
7. Bake in preheated 325°F oven for 50–60 minutes. Invert immediately from oven and leave suspended until cold. Loosen with knife or spatula and carefully shake cake from pan.