- 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
- 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.
08/13/2019
recipepes.com
peppermint chiffon cake, recipe
PT15M
PT1H
5
455 calories
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