Classic Pink Peppermint Angel Food Cake

“A pretty cake gleaned from Cooking Light magazine(April, 2004)! Great for holidays, dinner parties, and weekend gatherings.”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325ºF.
  2. To make cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup sugar, stirring with a whisk.
  3. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form.
  4. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, juice, almond extract, and red food coloring.
  5. Sift 1/4 cup flour mixture over egg white mixture; fold in and then repeat with remaining flour mixture, 1/4 cup at a time. Fold in crushed peppermint .
  6. Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife. Bake at 325°F for 55 minutes or until cake springs back when lightly touched.
  7. Invert pan; cool completely. Loosen cake from sides of pan using a thin metal spatula. Invert the cake onto a plate.
  8. Serve and enjoy!

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