When I’m in the middle of winter, I crave summer raspberries. They seem luxurious and special during the holidays. So, we I make this cake with the fresh raspberries, it’s always loved my family and friends. The accent of peppermint gives it a unique flavor that is unexpected and refreshing after a large holiday meal. The whipped cream makes this chiffon extra light and fluffy. Place peppermint and raspberry garnish shortly before serving.
Peppermint Chiffon Cake
2 ¼ cups cake flour
1 ½ cups sugar (1 ¼ + ¼ cup)
1 tablespoon baking powder
Pinch of salt
4 large egg yolks (separate when cold)
1 cup of egg whites
½ cup vegetable oil (NOT olive oil)
¾ cup of cold water
2 teaspoons peppermint extract or flavoring/oil
One 10-inch tube pan with removable bottom, not greased.
-Preheat oven to 350 degrees.
- Sift cake flour, 1¼ cup of sugar and the baking powder in a bowl or your mixer’s bowl and mix well.
- In another bowl add oil, egg yolks, water, and peppermint extract. Mix well.
- Add wet ingredients into your dry ingredients and beat with a paddle on medium speed until smooth.
- Clean a mixing bowl and whisk with hot water and soap until they are very clean. Wipe well with a clean clothe to make sure they contains no oil. Whip the egg whites with the salt using a whisk attachment on medium speed until opaque and white. At this point it should start to hold its shape and have a soft peak. Whisk in ¼ cup of sugar and increase to medium-high speed until they reach a firm peak when whisk is pulled away.
- Fold in the flour/yolk mixture into the egg whites with a large spatula. Make sure to touch the bottom of the bowl with each fold. Don’t over mix. When the batter is fully mixed, pour into a tube pan. Smooth the top with your spatula.
-Bake 55-60 minutes on the middle rack. Have a wine bottle ready to place cake when finished. The cake is done when a toothpick placed in center of cake comes out clean.
-Gently flip cake upside down and let cool on the neck of a wine bottle. Remove when it is completely cool.
- When completely cool, run a knife around edges of the pan, and then remove. Wrap in plastic wrap and freeze for at least an hour or two so it is easier to slice into layers.
Coconut Whipped Cream
2 cups of confectioners’ sugar
2 cups heavy cream
2 tablespoons of coconut flavoring/extract
Chill a metal mixing bowl and whisk attachment in the freezer for at least 10 minutes before beginning. Whisk the heavy cream, coconut flavoring and sugar until stiff peaks form.
Seedless raspberry preserves-or strained seeded raspberry preserves (use a high quality brand)
1 bag Sweetened Coconut Flakes
6 oz of fresh Raspberries
1 bunch of Peppermint leaves
Place a layer of cake on a cake dish. With an offset spatula, cover cake with a thin layer of coconut whipped cream, then a thin layer of raspberry preserves, on top. You can add fresh raspberries if you desire, sliced in half. Repeat. Cover cake with whipped cream. Generously cover whipped cream with coconut flakes. Add peppermint leaves around edges and top with raspberries. Serve immediately or cover with plastic wrap and refrigerate until ready to be served.