Delicious and Light Peppermint Chiffon Cake

This Peppermint Chiffon Cake is a delightful and airy dessert perfect for special occasions or as a refreshing treat. The lightness of chiffon cake combined with the refreshing minty flavor of peppermint creates a heavenly dessert that will surely impress your guests. Follow this easy recipe and enjoy a fluffy and moist peppermint chiffon cake that will melt in your mouth.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 7 large eggs, separated
• 3/4 cup water
• 1 teaspoon peppermint extract
• 1/2 teaspoon cream of tartar
• 1/2 cup crushed peppermint candies
• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Peppermint candies, for garnish

Directions

1. Preheat your oven to 325°F (165°C).
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
3. Add the vegetable oil, egg yolks, water, and peppermint extract to the dry ingredients. Mix until smooth.
4. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
5. Gently fold the beaten egg whites into the batter until fully combined.
6. Pour the batter into an ungreased tube pan.
7. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and immediately invert the pan. Let the cake cool completely while upside down.
9. Once the cake is cooled, run a knife around the edges of the pan to release it. Remove the cake from the pan.
10. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
11. Spread the whipped cream over the top and sides of the chiffon cake.
12. Sprinkle the crushed peppermint candies over the whipped cream and garnish with additional peppermint candies.
13. Refrigerate the cake for at least 1 hour before serving.
14. Slice and serve chilled. Enjoy!

Interesting Facts