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Mint Angel Cake Recipe
Mint Angel Cake Recipe photo by Taste of Home
Publisher Photo
One sight of this lovely cake will have guests saving room for dessert! For an easy garnish, sprinkle with crushed mint candies.—Agnes Ward, Stratford, Ontario
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 16 servings


  • 12 egg whites (about 1-1/2 cups)
  • 1 cup cake flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1-1/4 cups sugar
  • 1/4 cup plus 2 tablespoons crushed peppermint candies, divided
  • 1/4 cup water
  • 1-3/4 cups heavy whipping cream
  • Fresh mint leaves and peppermint candies

Nutritional Facts

1 slice (calculated without garnishes) equals 213 calories, 10 g fat (6 g saturated fat), 36 mg cholesterol, 90 mg sodium, 27 g carbohydrate, trace fiber, 4 g protein.


  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour twice; set aside.
  2. Add the cream of tartar, almond extract and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour, about 1/2 cup at a time.
  3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
  4. In a small saucepan, combine 1/4 cup crushed candies and water. Cook and stir over medium heat until candies are melted. In a large bowl, beat cream until stiff peaks form.
  5. Run a knife around side and center tube of pan. Remove cake to a serving plate. Cut cake horizontally into three layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons mint syrup. Spread with 1/2 cup whipped cream; sprinkle with 1 tablespoon crushed candies. Repeat layers.
  6. Top with third cake layer. Frost top and sides of cake with remaining whipped cream. Garnish with mint leaves and candies. Store in the refrigerator. Yield: 16 servings.
Originally published as Mint Angel Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p65

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