Peppermint Angel Food Cake
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
-
For the Cake
- 12 egg whites
- 1 cup sifted confectioners' sugar
- 1 cup sifted cake flour or 1 cup sifted all-purpose flour
- 1 1⁄2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1⁄4 teaspoon peppermint extract
- 6 drops red food coloring
-
For the Pink Peppermint Frosting
- 2 egg whites
- 2⁄3 cup granulated sugar
- 2 tablespoons corn syrup
- 1⁄4 cup water
- 1⁄4 teaspoon peppermint extract
- red food coloring
directions
- Preheat oven to 350 degrees.
- For the Cake: Place the 12 egg whites in a very large mixing bowl; let stand at room temperature for 30 minutes.
- Sift confectioners' sugar and flour together 3 times.
- Beat egg whites, cream of tartar, and vanilla with an electric mixer on medium to high speed until soft peaks form (tips curl).
- Gradually add 1 cup granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
- Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. Repeat sifting and folding in the remaining flour mixture three more times, using one-fourth of the flour mixture each time.
- Divide batter in half.
- Fold extract and food coloring into one half.
- Alternately spoon pink and white batters into an ungreased 10-inch tube pan.
- Gently cut through batter with a knife, swirling gently.
- Bake cake on the lowest rack in the preheated 350 degree oven for 40 to 45 minutes or until top springs back when lightly touched.
- Immediately invert the cake in the pan, standing the tube pan on its legs or resting the center tube over a tall-necked bottle. Cool thoroughly.
- Remove cake from pan.
- Frost with Pink Peppermint Frosting when cake has cooled thoroughly.
- Serve at room temperature.
- Store any leftover cake in refrigerator.
- For the Pink Peppermint Frosting: Place the 2 egg whites in a bowl.
- Let stand 30 minutes.
- In a 2-quart saucepan mix the 2/3 cup granulated sugar, corn syrup, and water. Cook and stir until mixture comes to a boil. Boil gently, without stirring, for 5 minutes.
- Beat egg whites using an electric mixer at medium to high speed until soft peaks form (tip curl).
- Slowly add hot syrup to egg whites, pouring in a steady stream, while beating.
- Continue beating until stiff glossy peaks form (tips stand straight).
- Beat in 1/4 teaspoon peppermint extract and enough red food coloring to tint frosting pink.
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RECIPE SUBMITTED BY
Sassy in da South
Lexington