Peppermint Chiffon Cake Recipe
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Peppermint Chiffon Cake

By: Lynn  
"An oh-so-minty cake!"

Rating: This weblink has been rated 15 times with an average star rating of 3.5 Read Reviews (13)

Rate/Review | 902 people have saved this

 

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Original Recipe Yield 1 -9 inch tube or bundt cake
 

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

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Separate the eggs.
  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.
  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.
  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.
  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 332 | Total Fat: 12.3g | Cholesterol: 124mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by CHLYHA427 
Mmm!! This cake is really good. I didn't have any cake flour so for each one cup of flour... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2005 by JINGRUM 
This was absolutely delicious. Everyone wanted the recipe. Looks more complicated than it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2008 by bellabirthing 
very good, made for x-mas eve birthday cake, left out food coloring, bake a little longer than... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2007 by Angela 
The peppermint was delicious. It had a very smooth after-taste. The cake was not overwhelming.... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 15, 2006 by CLUEKE 
Didn't care for the dry texture or the flavor. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2005 by CLYNCH1 
Pretty good. I didn't have a tube or bundt pan (packed away for moving) so I had to use a... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2008 by shawn 
this more like a sponge cake, it has great flavor, and I made a peppermint icing to go on it,... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2007 by Aly D 
I've never NEVER rated a recipe so low, but I really had great expectations for this one and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2008 by PULLEYHEATHER 
This is a lovely cake. I only used 1 tsp of peppermint because I was almost out and I wanted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2008 by Jeannie Supporting Member (Click to learn more about Supporting Membership)
While I haven't made this particular Chiffon cake, the recipe is exactly the same as mine for... MORE

 
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