Pink Mint Chiffon Cake

Cake

Ingredients:

• 1 cup flour, sifted
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoon baking powder
• 1/4 cup wesson oil
• 3 unbeaten egg yolks
• 1/4 cup plus 2 tablespoons cold water
• 1/2 teaspoon peppermint extract
• 1/2 cup egg whites
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon red food coloring

Instructions:

In a large mixing bowl, mix the sifted flour, sugar, salt and baking powder. Make a well in the mixture and add the oil, egg yolks, cold water and peppermint extract. Beat with a spoon until smooth. In a separate bowl, beat the egg whites and cream of tartar until very stiff peaks form. Pout the egg yolk mixture gradually over the beaten whites and gently fold with a rubber scraper, taking care not to stir. Sprinkle the food coloring over the batter and fold in 3 or 4 times to get a streaking effect.

Pour the batter into an ungreased 9-inch square baking pan and bake at 350° for 30 to 35 minutes. Immediately turn the pan upside and when cold loosen and remove the cake from the pan. Frost with pink icing.

Icing

Ingredients:

• 1 egg white
• 3/4 cup sugar
• dash of salt
• 1/8 teaspoon cream of tartar
• 2 1/2 tablespoons water
• 1/2 teaspoon vanilla
• 1 drop red food coloring
• 1 1/2 tablespoons sugar

Instructions:

Combine the egg white, 3/4 cup of sugar, salt, cream of tartar and water in a double boiler over boiling water. Beat with a rotary beater for 7 minutes or until peaks form. Let cool, then add the vanilla. Frost the cake. Combine the red food coloring and sugar to make pink sugar and sprinkle over the frosted cake.