Peppermint Chiffon Cake

Peppermint Chiffon Cake

15
Lynn 0

"Use cake flour and peppermint extract to deliver an oh-so-minty cake, perfect for Christmas-time entertaining!"

Ingredients {{adjustedServings}} servings 330 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Separate the eggs.
  3. 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.
  4. 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.
  5. 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.
  6. 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 15

  1. 18 Ratings

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CHLYHA427
1/25/2004

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!

bellabirthing
1/3/2008

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

JINGRUM
12/30/2005

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!!