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Peppermint Angel Torte Recipe

"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