Peppermint Chiffon Cake recipe
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Ingredients
- 2 ½ cups cake flour 1 ½ cups white sugar 3 teaspoons baking powder 1 teaspoon salt ½ cup vegetable oil 7 eggs ½ cup water ½ teaspoon cream of tartar 1 ½ teaspoons peppermint extract ½ teaspoon vanilla extract 15 drops red food coloring
Nutrition Info
- 330.2 caloriescarbohydrate: 48.9 gcholesterol: 108.5 mgfat: 12.3 gfiber: 0.5 gprotein: 6.1 gsaturatedFat: 2.1 gservingSize: -sodium: 357.6 mgsugar: 25.3 gtransFat: : -unsaturatedFat: : -
Directions Peppermint Chiffon Cake
Directions
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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.