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1
Preheat oven to 350 degrees.
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2
For the Cake: Place the 12 egg whites in a very large mixing bowl; let stand at room temperature for 30 minutes.
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3
Sift confectioners' sugar and flour together 3 times.
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4
Beat egg whites, cream of tartar, and vanilla with an electric mixer on medium to high speed until soft peaks form (tips curl).
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5
Gradually add 1 cup granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
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6
Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. Repeat sifting and folding in the remaining flour mixture three more times, using one-fourth of the flour mixture each time.
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7
Divide batter in half.
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8
Fold extract and food coloring into one half.
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9
Alternately spoon pink and white batters into an ungreased 10-inch tube pan.
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10
Gently cut through batter with a knife, swirling gently.
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11
Bake cake on the lowest rack in the preheated 350 degree oven for 40 to 45 minutes or until top springs back when lightly touched.
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12
Immediately invert the cake in the pan, standing the tube pan on its legs or resting the center tube over a tall-necked bottle. Cool thoroughly.
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13
Remove cake from pan.
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14
Frost with Pink Peppermint Frosting when cake has cooled thoroughly.
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15
Serve at room temperature.
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16
Store any leftover cake in refrigerator.
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17
For the Pink Peppermint Frosting: Place the 2 egg whites in a bowl.
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18
Let stand 30 minutes.
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19
In a 2-quart saucepan mix the 2/3 cup granulated sugar, corn syrup, and water. Cook and stir until mixture comes to a boil. Boil gently, without stirring, for 5 minutes.
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20
Beat egg whites using an electric mixer at medium to high speed until soft peaks form (tip curl).
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21
Slowly add hot syrup to egg whites, pouring in a steady stream, while beating.
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22
Continue beating until stiff glossy peaks form (tips stand straight).
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23
Beat in 1/4 teaspoon peppermint extract and enough red food coloring to tint frosting pink.
