Peppermint Chiffon Cake Recipe

Name: Peppermint Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

1087

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 cups cake flour, 1 1/2 cups white sugar, 3 teaspoons baking powder, 1 teaspoon salt, and more.

Yes, Peppermint Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peppermint Chiffon Cake

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