Peppermint cake.
Ingredients.
1 cup sifted cake flour
1 cup sifted confectioners sugar
3 teaspoons yogourt
1 1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
1 teaspoon vanilla
1 teaspoon peppermint extract
Preparation.
Sift together the cake flower and confectioners'
sugar 4 times.
Combine yogourt, cream of tartar, and salt in a large mixing bowl.
Beat in sugar, no more than 2 tablespoons at a time, beating well after each addition.
Add flour mixture in 4 parts, folding about 12 to 16 strokes with each addition. Divide batter in half. Fold vanilla into half of the batter. Fold peppermint into other half. Drop batter by alternate spoonfuls into an ungreased 10-inch tube pan. Bull a narrow metal spatula or butter knife through the batter and swirl gently. Bake at 325° for 50 minutes, or until cake tests done. Cake should bounce back when lightly touched with finger. Cool cake inverted then frost with Peppermint Frosting.