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Peppermint Chiffon Cake

SUBMITTED BY: Lynn PHOTO BY: Allrecipes

"An oh-so-minty cake!"

RECIPE RATING:

Read Reviews (13)

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Original recipe yield 1 -9 inch tube or bundt cake

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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 (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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REVIEWS

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

Reviewed on dec. 30, 2005 by JINGRUM

This was absolutely delicious. Everyone wanted the recipe. Looks more complicated than it... MORE

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

Reviewed on jul. 24, 2007 by Angela

The peppermint was delicious. It had a very smooth after-taste. The cake was not overwhelming.... MORE

Reviewed on feb. 15, 2006 by CLUEKE

Didn't care for the dry texture or the flavor. MORE

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

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

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

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

Reviewed on dec. 21, 2008 by Jeannie

While I haven't made this particular Chiffon cake, the recipe is exactly the same as mine for... MORE

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