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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."
TOTAL TIME: Prep: 55 min. + chilling Bake: 35 min. + cooling
MAKES:10-12 servings
TOTAL TIME: Prep: 55 min. + chilling Bake: 35 min. + cooling
MAKES: 10-12 servings


  • 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

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.


  1. 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.
  2. 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.
  3. Run a knife around sides of cake and remove from pan. Cut
  4. 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.
Originally published as Peppermint Angel Torte in Taste of Home December/January 2002, p65

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