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Peppermint Angel Torte Recipe

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"My mom gave me this fantastic recipe more than 40 years ago," recalls Jan Harris of Murrieta, California. "We always called it 'celebration cake'. Carrying on her tradition, I serve it for Christmas and Valentine's Day."

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Peppermint Angel Torte Recipe

Prep: 55 min. + chilling Bake: 35 min. + cooling

Yield: 10-12 Servings

55 35 90

Ingredients

8 egg whites
1 teaspoon cream of tartar
1 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/4 cups sugar
1 cup cake flour
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup crushed peppermint candies, divided

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar, extracts and salt; beat on high speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until sugar is dissolved and stiff peaks form. Gradually fold in flour, 1/4 cup at a time.
Gently spoon into an ungreased 10-in. tube pan; cut through batter with a knife to remove air pockets. Bake at 350° for 35-40 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely.
Run a knife around sides of cake and remove from pan. Cut
cake horizontally into three layers. Place the bottom layer on a serving plate. Top with 1/2 cup whipped topping; sprinkle with 2 tablespoons crushed candies. Repeat. Top with remaining cake layer. Spread remaining whipped topping over the entire cake. Sprinkle with remaining candies. Refrigerate for at least 2 hours before serving. Yield: 10-12 servings.

Editor's Note: Peppermint candies will melt on the whipped topping and form a pink syrup.

Nutritional Facts 1 serving (1 piece) equals 204 calories, 3 g fat (3 g saturated fat), 0 cholesterol, 88 mg sodium, 38 g carbohydrate, trace fiber, 3 g protein.

Originally published as Peppermint Angel Torte in Taste of Home December/January 2002, p65

Homemade Peppermint Ice Cream

When peppermint stick ice cream isn't available, I crush 15-20 hard peppermint candies or small candy canes and fold into a half gallon of softened vanilla ice cream. —Barb Gribble, Arena, Wisconsin

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