Peppermint Angel Food Cake
Serves 8
Ingredients
- 1½ cups sugar, divided
- 1 cup cake flour
- ½ tsp salt
- 12 chilled egg whites
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 tbsp cold water
- 1 tsp cream of tartar
- ⅓ cup crushed peppermints
Garnish (optional)
- dusting of confectioners sugar
- crushed & whole peppermints
Special Equipment
- flour sifter
- electric mixer
- 9" or 10" tube pan
How-to
Mix Ingredients & Bake
- Preheat oven to 350º
- Sift together cake flour, ¾ cup sugar, and salt over a sheet of parchment paper or wax paper (makes it easier to add to the mixer). Repeat this process 3 times. Set aside
- In an electric mixer bowl, beat cold egg whites, lemon juice, vanilla extract, cold water and cream of tartar on medium until egg whites are foamy and make soft peaks
- Gradually add remaining ¾ cup sugar, about 1 tbsp at a time. Mix until egg whites are glossy and make stiff peaks that bend at the points. (This ensures that you didn't over-beat egg whites)
- Gently and gradually fold flour mixture into egg whites; with the last addition of flour, fold in the crushed peppermints. Pour the batter into an ungreased 9” or 10” inch tube pan
- Bake at 350º for 30-40 minutes or until cake springs back when touched
Let Cool & Garnish
- Invert pan and let cake cool completely, about 30 minutes
- Garnish with sifted confectioners sugar, crushed and whole peppermint candy
Serving Suggestion - Goes great with peppermint stick ice cream!