Peppermint Chiffon Cake

Use cake flour and peppermint extract to deliver an oh-so-minty cake, perfect for Christmas-time entertaining!

• Calories: 330 Calories

Ingredients

• 1 ½ cups white sugar
• ½ cup vegetable oil
• ½ teaspoon vanilla extract
• 3 teaspoons baking powder
• 1 teaspoon salt
• ½ teaspoon cream of tartar
• ½ cup water
• 2 ½ cups cake flour
• 7 eggs
• 1 ½ teaspoons peppermint extract
• 15 drops red food coloring

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Separate the eggs.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Bake at 325 degrees F (165 degrees C) for 55 minutes. Increase heat to 350 degrees F (175 degrees C) 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.