Peppermint Chiffon Cake

Ingredients

• 3 teaspoons double-acting baking powder 
• 2.5 cups cake flour 
• 0.5 teaspoon cream of tartar 
• 7  eggs 
• 1.5 teaspoons peppermint extract 
• 15 drops food coloring red
• 1 teaspoon salt 
• 0.5 teaspoon vanilla extract 
• 0.5 cup vegetable oil 
• 0.5 cup water 
• 1.5 cups sugar white

Equipment

• bowl
• frying pan
• oven
• knife
• blender
• spatula
• kugelhopf pan

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Separate the eggs.
3. 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.
4. Beat egg whites with cream of tarter until stiff peaks form. Gently fold the whites into the yolk mixture.
5. Pour 1/3 of the batter into a separate bowl and tint with the food coloring.
6. 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.
7. 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.
8. Let cake cool in pan on rack. Once cool remove from pan and frost, if desired.