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Peppermint Angel Torte

"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."

10-12 ServingsPrep: 55 min. + chilling Bake: 35 min. + cooling

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.

2 of 2

Peppermint Angel Torte (continued)

Directions (continued)

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.

Nutrition 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.