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Prep Time: 55 Minutes Cook Time: 35 Minutes |
Ready In: 90 Minutes Servings: 10 |
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My mom gave me this fantastic recipe more than 40 years ago, recalls Jan Harris of Murrieta, California. We always called it 'celebration cake'. Carrying on her tradition, I serve it for Christmas and Valentine's Day. Ingredients:
8 egg whites |
1 teaspoon cream of tartar |
1 teaspoon almond extract |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
1-1/4 cups sugar |
1 cup cake flour |
1 carton (8 ounces) frozen whipped topping, thawed |
1/2 cup crushed peppermint candies, divided |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar, extracts and salt; beat on high speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until sugar is dissolved and stiff peaks form. Gradually fold in flour, 1/4 cup at a time.
2. Gently spoon into an ungreased 10-in. tube pan; cut through batter with a knife to remove air pockets. Bake at 350° for 35-40 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely.
3. Run a knife around sides of cake and remove from pan. Cut
4. cake horizontally into three layers. Place the bottom layer on a serving plate. Top with 1/2 cup whipped topping; sprinkle with 2 tablespoons crushed candies. Repeat. Top with remaining cake layer. Spread remaining whipped topping over the entire cake. Sprinkle with remaining candies. Refrigerate for at least 2 hours before serving. Yield: 10-12 servings.
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