Peppermint Chiffon Cake

cake chifon
Recipe by Lynn
“Use cake flour and peppermint extract to deliver an oh-so-minty cake, perfect for Christmas-time entertaining!”


Original recipe makes
1 -9 inch tube or bundt cake Change Servings

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


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.