Peppermint Chiffon Cake recipe

1 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

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.