Mint Angel Cake

Total Time

Prep: 20 min. Bake: 40 min. + cooling


16 servings

Updated: Sep. 26, 2022
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


  • 12 large egg whites
  • 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 3 tablespoons crushed peppermint candies, divided
  • 1/4 cup water
  • 1-3/4 cups heavy whipping cream


  1. Let egg whites stand at room temperature 30 minutes. Sift flour twice; set aside.
  2. Preheat oven to 350°. Add 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 mixture into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack until lightly browned and entire top appears dry, 40-50 minutes. 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 and syrupy. 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 platter; cut horizontally into 3 layers. Place bottom layer on a serving plate; brush 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. Top with remaining candies. Store in refrigerator.

Nutrition Facts

1 slice: 213 calories, 10g fat (6g saturated fat), 36mg cholesterol, 90mg sodium, 27g carbohydrate (19g sugars, 0 fiber), 4g protein.