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Friday, December 18, 2015

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.

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