PEPPERMINT CHIP CHIFFON CAKE

By curly

Ingredients

• 2 1/4 cups sifted softasilk flour or 2 cups sifted flour
• 1 1/4 cups sugar
• 3 tsps baking powder
• 1 tsp salt
• 1/2 cup vegetable oil
• 5 egg yolks, unbeaten (if you use softasilk) or
• 7 egg yolks, water
• 1 tsp peppermint flavoring
• 1 cup egg white (7 or 8)
• 1/2 tsp cream of tartar

Preparation

Step 1

Preheat oven to 325 degrees.

Sift flour, sugar, baking powder and salt into a bowl. Make a well and add in order, oil, egg yolks, water, peppermint. Beat with a spoon until smooth. Measure egg whites and cream of tartar into large mixing bowl Beat until whites form very stiff peaks. Pour egg yolk mixture gradually over beaten whites, gently folding with rubber scraper just until well blended. Sprinkle over batter - gently folding in 1/2 tsp red food coloring with a few strokes to give a marbled effect. Pour into ungreased pan. Bake until top springs back when lightly touched. Invert on funnel. Let hang until cold.

Bake 10" tube at 325 for 55 minutes, then 350 for 10-15 minutes.