Marbled Peppermint Angel Cake Recipe

Name: Marbled Peppermint Angel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups egg whites (about 10); 3/4 cup all-purpose flour; 1-1/2 cups sugar, divided; 1-1/2 teaspoons cream of tartar; 1-1/2 teaspoons vanilla extract; 1 teaspoon peppermint extract; 1/4 teaspoon salt; 6 drops red food coloring, optional; 2 cups confectioners' sugar; 1/4 cup milk; 1/4 teaspoon peppermint extract; 6 drops red food coloring, optional; 1/4 cup crushed peppermint candies

Servings: persons

1-1/2 cups egg whites (about 10)
3/4 cup all-purpose flour
1-1/2 cups sugar, divided
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1 teaspoon peppermint extract
1/4 teaspoon salt
6 drops red food coloring, optional
2 cups confectioners' sugar
1/4 cup milk
1/4 teaspoon peppermint extract
6 drops red food coloring, optional
1/4 cup crushed peppermint candies

1
Let egg whites stand at room temperature for 30 minutes. Sift flour and 3/4 cup sugar together twice; set aside. In a large bowl, beat egg whites, cream of tartar, extracts and salt on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, 1/4 cup at a time. Divide batter in half; tint half with red food coloring.
2
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 on the lowest rack at 350u00b0 for 30-40 minutes or until lightly browned and cracks feel dry. Immediately invert baking pan; cool completely.
3
Run a knife around sides and center tube of pan. REmove cake to a serving plate. For glaze, combine the confectioners' sugar, milk extract and food coloring if desired. Drizzle over cake. Sprinkle with crushed candies.

774

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1-1/2 cups egg whites (about 10), 3/4 cup all-purpose flour, 1-1/2 cups sugar, divided, 1-1/2 teaspoons cream of tartar, and more.

Yes, Marbled Peppermint Angel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Marbled Peppermint Angel Cake

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