Peppermint Chiffon Cake

Ingredients

• Servings: 1
• 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

Recipe

• 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.