Reviewed: Dec. 22, 2010

Good recipe, but dry and a little tough. The toughness was probably baker error due to over-beating, so I'm going to give this another try. The flavor is mild, I made a peppermint butter cream, which complimented it nicely. Very pretty cake, I just wish the texture was a little better.

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2 users found this review helpful

Reviewer:

csnell

Reviewed: Dec. 24, 2008

This is a lovely cake. I only used 1 tsp of peppermint because I was almost out and I wanted to frost with peppermint icing too. The frosting is really what made this cake excellent, thus 4 stars instead of 5. I used Mint Buttercream Frosting with Dark Chocolate Glaze from this site. That made it to die for! Without frosting it's a bit dry. But still very pleasant flavor and spongy consistency.

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5 users found this review helpful

Reviewer:

PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

Reviewed: Dec. 21, 2008

While I haven't made this particular Chiffon cake, the recipe is exactly the same as mine for Maple Chiffon - Just sub mapline for the peppermint. This is a cake I have made for 30 years and it NEVER comes out dry! Perhaps the egg whites were over-beat and too stiff? Great Alteration to a classic! Thanks for the recipe!!

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5 users found this review helpful

Reviewer:

Jeannie

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Fort Mcmurray, Alberta, Canada

Living In: Canmore, Alberta, Canada

Reviewed: Jan. 25, 2008

this more like a sponge cake, it has great flavor, and I made a peppermint icing to go on it, next time I'll reduce the eggs and add vetable oil or butter to give more of a cake texture.

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6 users found this review helpful

Reviewer:

shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

Reviewed: Jan. 6, 2008

DRY, DRY DRY.

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3 users found this review helpful

Reviewer:

lcassity

Reviewed: Jan. 3, 2008

very good, made for x-mas eve birthday cake, left out food coloring, bake a little longer than barely brown, top with glaze of peppermint, milk, butter, sugar, and crushed candy canes and melted drizzled chocolate, easy and tasty and light

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10 users found this review helpful

Reviewer:

bellabirthing

Cooking Level: Expert

Home Town: Lewistown, Montana, USA

Living In: Belgrade, Montana, USA

Reviewed: Dec. 28, 2007

i enjoyed the taste of the cake immensely. it was very fluffy, but i have to agree that it was a bit dry. I used the "vanilla glaze" from this site, adding in a tsp or so of peppermint extract to the glaze, and then topping off with crushed candy canes.

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5 users found this review helpful

Reviewer:

ybss

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Fredericksburg, Virginia, USA

Reviewed: Dec. 25, 2007

I've never NEVER rated a recipe so low, but I really had great expectations for this one and it sorely disappointed. It was a heck of a lot of work for the end result. I made a glaze with powdered sugar, peppermint extract, and butter. That didn't even help. The cake, while pretty, was cardboard dry and really had so little peppermint flavor that I'm mad that I wasted my hard-to-find extract on it. Hardly anyone ate more than 2 bites. Bummer... it sounded so great.

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4 users found this review helpful

Reviewer:

Aly D

Reviewed: Dec. 8, 2007

Very dense and thick. Not the usual light and airy chiffon. The peppermint flavor was good, though.

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3 users found this review helpful

Reviewer:

Sherry

Cooking Level: Expert

Home Town: Mena, Arkansas, USA

Living In: Fayetteville, Arkansas, USA

Reviewed: Jul. 24, 2007

The peppermint was delicious. It had a very smooth after-taste. The cake was not overwhelming. It would make a light after dinner dessert. I did not have cake flour so I substituted all-purpose flour and just used less.

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5 users found this review helpful