Peppermint Angel Food Cake

"A delicious marbled angel food cake with a pretty pink icing. A yummy cake for any holiday table or just anytime."
photo by a user photo by a user
Ready In:
1hr 45mins




  • 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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