Reviewed: Mar. 13, 2003

Mmm!! This cake is really good. I didn't have any cake flour so for each one cup of flour needed, I used one cup of regular flour, minus 2 tbsp. and then added 2 tbsp. of cornstarch. It worked fine! Also, I decided to use mint flavored frosting. I'm adding that recipe to Allrecipes... "Chlyha427's Mint Frosting." Check it out! It really made the cake great!

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35 users found this review helpful

Reviewer:

CHLYHA427

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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11 users found this review helpful

Reviewer:

bellabirthing

Cooking Level: Expert

Home Town: Lewistown, Montana, USA

Living In: Belgrade, Montana, USA

Reviewed: Dec. 30, 2005

This was absolutely delicious. Everyone wanted the recipe. Looks more complicated than it really is. Very easy to make. I frosted it with cool whip and put some holiday sprinkles on top. Rave reviews!!

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11 users found this review helpful

Reviewer:

JINGRUM

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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8 users found this review helpful

Reviewer:

shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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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6 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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6 users found this review helpful

Reviewer:

Jeannie

Cooking Level: Expert

Home Town: Fort Mcmurray, Alberta, Canada

Living In: Canmore, Alberta, Canada

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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6 users found this review helpful

Reviewer:

ybss

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Fredericksburg, Virginia, 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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6 users found this review helpful

Reviewer:

Angela

Cooking Level: Expert

Home Town: Lapeer, Michigan, USA

Living In: Okemos, Michigan, 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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5 users found this review helpful