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    Chiffon: Peppermint Chiffon Cake


    Source of Recipe


    Lynn

    List of 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

    Recipe



    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 (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.

 

 

 


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