Peppermint Chiffon Cake
From mountainmama 15 years ago
Ingredients
- 2 1/2 cups cake flour shopping list
- 1 1/2 cups white sugar shopping list
- 3 teaspoons baking powder shopping list
- 1 teaspoon salt shopping list
- 1/2 cup vegetable oil shopping list
- 7 eggs shopping list
- 1/2 cup water shopping list
- 1/2 teaspoon cream of tartar shopping list
- 1 1/2 teaspoons peppermint extract shopping list
- 1/2 teaspoon vanilla extract shopping list
- 15 drops red food coloring shopping list
How to make it
- Preheat oven to 325 degrees F (165 degrees C).
- Separate the eggs.
- Sift the cake flour, sugar, baking powder and salt into a large bowl. Make a well in the center and add the oil, egg yolks, water, peppermint extract and vanilla extract. Beat with mixer on low for 1 minute.
- Beat egg whites with cream of tarter until stiff peaks form. Gently fold the whites into the yolk mixture. Pour 1/3 of the batter into a separate bowl and tint with the food coloring.
- Alternate large spoonfuls of red and plain batter into an ungreased tube or bundt pan. Run a knife or spatula through the batter to make a swirled effect.
- Bake at 325 degrees F. for 55 minutes. Increase heat to 350 degrees F. and bake for an additional 15 minutes or until done. Let cake cool in pan on rack. Once cool remove from pan and frost, if desired.
People Who Like This Dish 5
- greentreefrogs TN
- danadooley Singapore, SG
- agnesacobo Cagayan De Oro City, PH
- kitchenscientist Sterling, AK
- midgelet Whereabouts, Unknown
- jeffsgirl Medford, OR
- magali777 Mexico, MX
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The Rating
Reviewed by 8 people-
looks delicious!
magali777
in Mexico loved it
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That's a pretty cake. I do love mint. Thanks for sending this.
danadooley
in Singapore loved it
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lovely cake!
midgelet
in Whereabouts loved it
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