Easiest Way to Make Pandan Chiffon Cake Recipe 7 Eggs

Peppermint Chiffon Cake

Size of the eggs i use large eggs for this recipe.

Recipe Summary Peppermint Chiffon Cake

Use cake flour and peppermint extract to deliver an oh-so-minty cake, perfect for Christmas-time entertaining!

Ingredients | Pandan Chiffon Cake Recipe 7 Eggs

2 ½ cups cake flour

1 ½ cups white sugar

3 teaspoons baking powder

1 teaspoon salt

½ cup vegetable oil

7 eggs

½ cup water

½ teaspoon cream of tartar

1 ½ teaspoons peppermint extract

½ teaspoon vanilla extract

15 drops red food coloring

Directions

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.

Info | Pandan Chiffon Cake Recipe 7 Eggs

Servings: 12 Yield: 1 -9 inch tube or bundt cake

TAG : Peppermint Chiffon Cake

Desserts, Cakes, Bundt Cake Recipes,