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Marbled Peppermint Angel Cake

By: Kathy Kittell  
"Although it doesn't puff up as much as other angel food cakes during baking, the refreshing minty flavor and festive red swirls raise this version about ordinary desserts!"

Rating: This weblink has been rated 1 time with an average star rating of 1.0 Read Reviews (1)

Rate/Review | 44 people have saved this

Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 1/2 cups egg whites
  • 1 1/2 teaspoons cream of tartar
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 1/4 teaspoon salt
  • 1 1/2 cups sugar, divided
  • 3/4 cup all-purpose flour
  • 6 drops red food coloring
  • GLAZE:
  • 2 cups confectioners' sugar
  • 1/4 cup milk
  • 1/4 teaspoon peppermint extract
  • 6 drops red food coloring
  • 1/4 cup crushed peppermint candies

Directions

  1. In a mixing bowl, beat egg whites, cream of tartar, extracts and salt on high speed. Gradually add 3/4 cup of sugar, beating until stiff peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into the batter, 1/4 cup at a time. Divide batter in half; tint half with red food coloring. Alternately spoon plain and pink batters into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake at 350 degrees F for 30-40 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides of cake and remove from the pan. For glaze, combine confectioners' sugar, milk, extract and food coloring if desired. Drizzle over cake. Sprinkle with crushed candies.
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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2008 by jsracer 
INEDIBLE! This is my dad's favorite dessert so I made it special for him being in town and was... MORE

 
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