Light, airy, and full of zesty flavor, this Lemon Chiffon Cake is elevated with a surprising twist—grated Peppermint Crisp chocolate bars! The citrusy sponge is ultra-soft thanks to whipped egg whites, while the mint-chocolate topping adds a cool, sweet crunch. Perfect for springtime gatherings, holiday desserts, or any time you crave a refreshing yet indulgent treat.

Why You’ll Love This Recipe:

Light & Airy Texture: Thanks to whipped egg whites, chiffon cake stays feather-light.
Refreshing & Unique: Lemon and peppermint create a bright, cooling flavor combo.
Stunning Presentation: A gorgeous golden cake with flecks of chocolate-mint crunch on top.
Perfect for Special Occasions: Great for showers, birthdays, or summer gatherings.

Ingredients Breakdown

Dry Ingredients:

1 1/2 cups cake flour – Creates a tender and airy crumb.
1 1/2 tsp baking powder – Helps the cake rise.
1/4 tsp salt – Balances sweetness and enhances flavor.

Wet Ingredients:

1/2 cup vegetable oil – Keeps the cake moist and light.
5 large eggs, separated – Yolks enrich the batter; whipped whites add lift.
1/2 cup lemon juice – Gives the cake its bright, tangy flavor.
1/2 cup sugar – Sweetens the batter just enough.
1/2 tsp vanilla essence – Rounds out the citrus with warmth.

Topping:

2 Peppermint Crisp bars, grated – Cool, minty chocolate shavings that add crunch and unique flavor.

Tips and Tricks:

Don’t Overmix: When folding egg whites, keep a gentle hand to preserve the airiness.
Cool Upside Down: This prevents the cake from collapsing and keeps it tall and fluffy.
Use Fresh Lemons: Bottled juice won’t provide the same brightness or flavor.
For Extra Flair: Drizzle with a light lemon glaze before topping with Peppermint Crisp.

Variations and Customizations:

Peppermint Twist: Mix ¼ cup of crushed Peppermint Crisp into the batter for extra minty bursts.
Lemon-Lime Chiffon: Replace half the lemon juice with lime juice for a citrus blend.
Frosted Option: Frost with whipped cream and garnish with mint chocolate curls.
Holiday Edition: Add crushed candy canes on top for a festive winter version.

Pairing Suggestions:

Serve With:
- Fresh berries
- Lemon sorbet or vanilla ice cream
- Light whipped cream
Drink Pairings:
- Iced mint tea
- Lemonade

Storage Instructions:

Room Temperature: Store covered for up to 2 days.
Refrigerator: Best stored uncovered in a cake dome for 3–4 days.
Freezer: Freeze unfrosted slices wrapped in plastic for up to 1 month.

Peppermint Crisp Lemon Chiffon Cake

Author: easysweetmeal
Total Time: 1 hour
Yield: 10–12 slices 1x

Print Recipe

Description

A cloud-like citrus sponge meets a playful crunch of grated Peppermint Crisp chocolate—bright, refreshing, and irresistibly fluffy!

Ingredients

Scale

1½ cups cake flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup vegetable oil
5 large eggs, separated
½ cup fresh lemon juice
½ cup granulated sugar
½ teaspoon vanilla essence
2 Peppermint Crisp bars, grated (or sub with mint chocolate bars if unavailable)

Instructions

Step 1: Preheat & Prep

Preheat your oven to 180°C (350°F).
Lightly grease an angel food cake pan or a tube pan—do not flour the pan.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together cake flour, baking powder, and salt. Set aside.

Step 3: Make the Wet Base

In a large bowl, beat the egg yolks with vegetable oil, lemon juice, sugar, and vanilla until smooth.
Gently fold in the dry ingredients until fully incorporated and lump-free.

Step 4: Whip the Egg Whites

In a clean, dry bowl, beat egg whites with an electric mixer on high speed until stiff peaks form.

Step 5: Combine and Bake

Gently fold the egg whites into the lemon batter in three additions, using a spatula and taking care not to deflate the mixture.
Pour batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a skewer inserted comes out clean and the top springs back lightly when touched.

Step 6: Cool & Decorate

Allow the cake to cool upside down in the pan (if using an angel food pan with feet), or on a wire rack if not.
Once cooled completely, invert and remove from pan.
Sprinkle generously with grated Peppermint Crisp bars.

Notes

This recipe combines classic chiffon cake techniques with an unexpected mint chocolate topping, offering a unique twist on a vintage dessert.
Perfect for summer parties, Mother’s Day, or bridal showers.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American