Marbled Peppermint Angel Cake Recipe

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Marbled Peppermint Angel Cake Recipe

Read Reviews
1 1 1
Publisher Photo
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!
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 1-1/2 cups egg whites (about 12)
  • 1-1/2 teaspoons cream of tartar
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 1/4 teaspoon salt
  • 1-1/2 cups sugar, divided
  • 3/4 cup all-purpose flour
  • 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

In a mixing bowl, beat egg whites, cream of tartar, extracts and salt on high speed. Gradually add 3/4 cup of sugar, beating until stiff peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into the batter, 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. Bake at 350° for 30-40 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides of cake and remove from the pan. For glaze, combine confectioners' sugar, milk, extract and food coloring if desired. Drizzle over cake. Sprinkle with crushed candies. Yield: 12-16 servings.
Originally published as Marbled Peppermint Angel Cake in Country Woman Christmas Annual 1999, p43

Nutritional Facts

1 slice: 175 calories, 0 fat (0 saturated fat), 1mg cholesterol, 77mg sodium, 40g carbohydrate (34g sugars, 0 fiber), 3g protein.

  • 1-1/2 cups egg whites (about 12)
  • 1-1/2 teaspoons cream of tartar
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 1/4 teaspoon salt
  • 1-1/2 cups sugar, divided
  • 3/4 cup all-purpose flour
  • 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
  1. In a mixing bowl, beat egg whites, cream of tartar, extracts and salt on high speed. Gradually add 3/4 cup of sugar, beating until stiff peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into the batter, 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. Bake at 350° for 30-40 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides of cake and remove from the pan. For glaze, combine confectioners' sugar, milk, extract and food coloring if desired. Drizzle over cake. Sprinkle with crushed candies. Yield: 12-16 servings.
Originally published as Marbled Peppermint Angel Cake in Country Woman Christmas Annual 1999, p43

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eibergenr User ID: 4351443 28110
Reviewed Dec. 4, 2010

"Since there wasn't a picture I wasn't sure what to expect. When the description says it doesn't puff up...believe it. I expected this to look like an angel food cake when in face in only raised about 2". Making a very skimpy looking dessert. Disappointing especially since it took 10 EGGS."

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