2 cups sifted all-purpose flour
1½ cups granulated sugar
3 teaspoons baking powder
1 teaspoon salt
½ cup vegetable oil
7 egg yolks
¾ cup cold water
1 teaspoon peppermint extract
1 cup egg whites
½ teaspoon cream of tartar
½ teaspoon red food coloring
Seven-Minute Icing (recipe on page 356)
Peppermint candies, crushed
Preheat the oven to 325°. In a large bowl sift together the flour, sugar, baking powder, and salt. Make a well in the center of this mixture. Add the oil, egg yolks, water, and peppermint extract. Beat with a spoon until smooth. In a separate bowl beat the egg whites and cream of tartar until the whites are very stiff. Gently fold the egg whites into the batter just until blended. Do not stir. Sprinkle the food coloring over the top of the batter and fold in with only 3 or 4 strokes. Do not blend in the coloring completely. Pour into an ungreased 10-inch tube pan. Bake for 55 minutes. Increase the heat to 350° and continue baking for 10 to 25 minutes. Remove from the oven and set aside to cool. Frost with Seven-Minute Icing and sprinkle crushed peppermint candies over the icing.
YIELD: 1 CAKE
Melissa Hoganson
Port St. Lucie, Florida