Recipe

Peppermint Chiffon Cake Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 2 months ago This cake is really good. I didn't have any cake flour so for each one cup of flour needed, I used one cup of regular flour, minus 2 tbsp. and then added 2 tbsp. of cornstarch. It worked fine! Also, I decided to use mint flavored frosting. Prep:15m Cook:55m Servings:12	Mountainmam
	white cake peppermint

Does this look good? Yeah! / Nope

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Ingredients

2 1/2 cups cake flour

1 1/2 cups white sugar

3 teaspoons baking powder

1 teaspoon salt

1/2 cup vegetable oil

7 eggs

1/2 cup water

1/2 teaspoon cream of tartar

1 1/2 teaspoons peppermint extract

1/2 teaspoon vanilla extract

15 drops red food coloring

Directions

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.

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