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Mint Angel Cake

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


  • 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


  • Let egg whites stand at room temperature 30 minutes. Sift flour twice; set aside.
  • 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.
  • 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.
  • 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.
  • Run a knife around side and center tube of pan. Remove cake to a serving platter; cut horizontally into three 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.
  • 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.

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  • Mere
    Jan 10, 2020

    So, this was a disaster. Two stars ONLY because the cake itself was fine, but whatever you do, DO NOT make syrup out of crushed starlight mints. I tried. It was one of the most miserable experiences of my life. Even crushed finely, they wouldn't melt. They stuck to everything - the pan, a whisk, a spoon, a fork - and it took over an hour to get them to actually turn into syrup. Once they did, it congealed into something best described as rubber cement right out of the jar. It looked like a cake drowned in Pepto Bismol. While hilarious, it also stole part of my sanity in the process, and nobody needs that. INSTEAD, just make simple syrup with peppermint extract and garnish with crushed starlight mints. Trust me. Seriously. If I could post a picture of how this turned out, I would, but just take my word for it and save yourself a LOT of frustration.