Classic Pink Peppermint Angel Food Cake

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

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 325ºF.
  • 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.
  • 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.
  • 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.
  • 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 .
  • 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.
  • Invert pan; cool completely. Loosen cake from sides of pan using a thin metal spatula. Invert the cake onto a plate.
  • Serve and enjoy!
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RECIPE MADE WITH LOVE BY

@Sharon123
Contributor
@Sharon123
Contributor
"A pretty cake gleaned from Cooking Light magazine(April, 2004)! Great for holidays, dinner parties, and weekend gatherings."
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  1. Kittencalrecipezazz
    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!
    Reply
  2. Sharon123
    A pretty cake gleaned from Cooking Light magazine(April, 2004)! Great for holidays, dinner parties, and weekend gatherings.
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