Classic Pink Peppermint Angel Food Cake |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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A pretty cake gleaned from Cooking Light magazine(April, 2004)! Great for holidays, dinner parties, and weekend gatherings. Ingredients:
1 cup sifted cake flour |
1 1/2 cups sugar, divided |
12 large egg whites |
1 teaspoon cream of tartar |
1/4 teaspoon salt |
1 1/2 teaspoons vanilla extract |
1 1/2 teaspoons fresh lemon juice |
1/2 teaspoon almond extract |
1/4 teaspoon red food coloring |
1/2 cup crushed hard peppermint candy |
Directions:
1. Preheat oven to 325ºF.
2. To make cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup sugar, stirring with a whisk.
3. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form.
4. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, juice, almond extract, and red food coloring.
5. Sift 1/4 cup flour mixture over egg white mixture; fold in and then repeat with remaining flour mixture, 1/4 cup at a time. Fold in crushed peppermint .
6. Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife. Bake at 325°F for 55 minutes or until cake springs back when lightly touched.
7. Invert pan; cool completely. Loosen cake from sides of pan using a thin metal spatula. Invert the cake onto a plate.
8. Serve and enjoy!
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