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Marbled Peppermint Angel Cake

 Marbled Peppermint Angel Cake
Although it doesn't puff up as much as other angel food cakes during baking, the refreshing minty flavor and festive red swirls raise this version about ordinary desserts!
12-16 ServingsPrep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 1-1/2 cups egg whites (about 10)
  • 3/4 cup all-purpose flour
  • 1-1/2 cups sugar, divided
  • 1-1/2 teaspoons cream of tartar
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 1/4 teaspoon salt
  • 6 drops red food coloring, optional
  • GLAZE:
  • 2 cups confectioners' sugar
  • 1/4 cup milk
  • 1/4 teaspoon peppermint extract
  • 6 drops red food coloring, optional
  • 1/4 cup crushed peppermint candies

Directions

  • Let egg whites stand at room temperature for 30 minutes. Sift flour
  • and 3/4 cup sugar together twice; set aside. In a large bowl, beat
  • egg whites, cream of tartar, extracts and salt on medium speed until
  • soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at
  • a time, on high until stiff glossy peaks form and sugar is
  • dissolved. Gradually fold in flour mixture, 1/4 cup at a time.
  • Divide batter in half; tint half with red food coloring.
  • Alternately spoon plain and pink batters into an ungreased 10-in.
  • tube pan. Cut through the batter with a knife to remove air pockets.

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Marbled Peppermint Angel Cake (continued)

Directions (continued)

  • Bake on the lowest rack at 350° for 30-40 minutes or until
  • lightly browned and cracks feel dry. Immediately invert baking pan;
  • cool completely.
  • Run a knife around sides and center tube of pan. REmove cake to a
  • serving plate. For glaze, combine the confectioners' sugar, milk
  • extract and food coloring if desired. Drizzle over cake. Sprinkle
  • with crushed candies. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 slice) equals 175 calories, trace fat (trace saturated fat), 1 mg cholesterol, 77 mg sodium, 40 g carbohydrate, trace fiber, 3 g protein.