Peppermint Angel Food Cake Recipe

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Peppermint Angel Food Cake
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Ingredients
14
Count
Nutrition
139
Calories
Total time
105
Minutes
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Ingredients:

  • 1 cup sifted confectioners' sugar
  • 1 cup sifted cake flour
  • 1 1/2 tsp cream of tartar
  • 1/4 tsp peppermint extract
  • 6 drops red food coloring
  • 2 tbsp corn syrup
  • 1/4 cup water
  • 1/4 tsp peppermint extract
  • red food coloring

Directions:

  1. Preheat oven to 350 degrees.
  2. For the Cake: Place the 12 egg whites in a very large mixing bowl; let stand at room temperature for 30 minutes.
  3. Sift confectioners' sugar and flour together 3 times.
  4. Beat egg whites, cream of tartar, and vanilla with an electric mixer on medium to high speed until soft peaks form (tips curl).
  5. Gradually add 1 cup granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
  6. Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. Repeat sifting and folding in the remaining flour mixture three more times, using one-fourth of the flour mixture each time.
  7. Divide batter in half.
  8. Fold extract and food coloring into one half.
  9. Alternately spoon pink and white batters into an ungreased 10-inch tube pan.
  10. Gently cut through batter with a knife, swirling gently.
  11. Bake cake on the lowest rack in the preheated 350 degree oven for 40 to 45 minutes or until top springs back when lightly touched.
  12. Immediately invert the cake in the pan, standing the tube pan on its legs or resting the center tube over a tall-necked bottle. Cool thoroughly.
  13. Remove cake from pan.
  14. Frost with Pink Peppermint Frosting when cake has cooled thoroughly.
  15. Serve at room temperature.
  16. Store any leftover cake in refrigerator.
  17. For the Pink Peppermint Frosting: Place the 2 egg whites in a bowl.
  18. Let stand 30 minutes.
  19. In a 2-quart saucepan mix the 2/3 cup granulated sugar, corn syrup, and water. Cook and stir until mixture comes to a boil. Boil gently, without stirring, for 5 minutes.
  20. Beat egg whites using an electric mixer at medium to high speed until soft peaks form (tip curl).
  21. Slowly add hot syrup to egg whites, pouring in a steady stream, while beating.
  22. Continue beating until stiff glossy peaks form (tips stand straight).
  23. Beat in 1/4 teaspoon peppermint extract and enough red food coloring to tint frosting pink.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 139.24 Kcal (583 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 69.68mg 3%
Potassium 127.17mg 3%
Total Carbs 31.1g 10%
Sugars 30.86g 123%
Protein 4.24g 8%
Calcium 4.1mg 0%
Amount Per 100 g
Calories 184.85 Kcal (774 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 92.5mg 3%
Potassium 168.82mg 3%
Total Carbs 41.28g 10%
Sugars 40.97g 123%
Protein 5.62g 8%
Calcium 5.5mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.8
    Points
  • 4
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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