Classic Pink Peppermint Angel Food Cake

READY IN: 1hr 15mins
Recipe by Sharon123

A pretty cake gleaned from Cooking Light magazine(April, 2004)! Great for holidays, dinner parties, and weekend gatherings.

Top Review by Kittencal@recipezazz

beautiful cake with lovely colour that baked out so very well, I had candy canes left over from last xmas, they were a little on the sticky side, I crushed them in my food processor and they worked well for this cake, I have made angel food cakes in the past adding in some peppermint extract in place of the almond and frosting with fluffy peppermint frosting, thanks Sharon!

Ingredients Nutrition


  1. Preheat oven to 325ºF.
  2. To make cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup sugar, stirring with a whisk.
  3. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form.
  4. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, juice, almond extract, and red food coloring.
  5. Sift 1/4 cup flour mixture over egg white mixture; fold in and then repeat with remaining flour mixture, 1/4 cup at a time. Fold in crushed peppermint .
  6. Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife. Bake at 325°F for 55 minutes or until cake springs back when lightly touched.
  7. Invert pan; cool completely. Loosen cake from sides of pan using a thin metal spatula. Invert the cake onto a plate.
  8. Serve and enjoy!

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