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Peppermint Angel Torte

By: Jan Harris

"'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.'"

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Prep Time:
55 Min

Cook Time:
35 Min

Ready In:
1 Hr 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

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 (8 ounce) carton frozen whipped topping, thawed
1/2 cup crushed peppermint candies, divided

Directions

Place egg whites in a mixing 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, beating until sugar is dissolved and stiff peaks form. Gradually fold in flour, 1/4 cup at a time.
Gently spoon into a greased 10-in. tube pan; cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 35-40 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely.
Run a knife around sides of cake and remove from pan. Slice cake into three layers. Place the bottom layer on a serving plate. Top with 1/2 cup of whipped topping;s 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.

Footnotes

Editor's Note: Peppermint candies will melt on the whipped topping and form a pink syrup.

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