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Peppermint Chiffon Cake Recipe

Recipe by: 106a802496d678ba

"Use cake flour and peppermint extract to deliver an oh-so-minty cake, perfect for Christmas-time entertaining!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Preheat oven to 325 degrees F (165 degrees C).
  • 2Separate the eggs.
  • 3Sift 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.
  • 4Beat 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.
  • 5Alternate 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.
  • 6Bake 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.
Ingredients
  • 12 servings
  • 330 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    330
    17%
  • Fat:
    12.3
    19%
  • Carbs:
    48.9
    16%
  • Protein:
    6.1
    12%
  • Cholesterol:
    108
    36%

Based on a 2,000 calorie diet

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