Peppermint Chiffon Cake

Peppermint Chiffon Cake

15

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

Ingredients

servings 330 cals
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Original recipe yields 12 servings

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Nutrition

  • 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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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 worke...

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...

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. Ra...