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1
Make the cake: Position racks in the middle and lower thirds of the oven and preheat to 350 degrees F. Lightly butter three 8-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess.
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2
Sift the flour, baking powder and salt into a medium bowl.
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3
Combine the milk and the vanilla and peppermint extracts in a small bowl; set aside.
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4
Beat the butter in a large bowl with a mixer on medium speed until smooth, about 1 minute.
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5
Gradually beat in 1 cup sugar, then increase the mixer speed to high and continue beating until light and fluffy, about 5 minutes.
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6
Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour mixture, until just combined.
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7
Scrape down the side of the bowl, then increase the mixer speed to medium and beat until smooth, about 5 more minutes.
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8
In a separate large bowl (using clean beaters), beat the egg whites with a mixer on high speed until foamy.
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9
Gradually add the remaining 1/2 cup sugar and continue beating until stiff, shiny peaks form, about 6 minutes.
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10
Using a rubber spatula, gently fold the whites into the batter in 3 additions until combined.
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11
Divide the batter evenly among the prepared pans.
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12
Bake, switching the position of the pans about halfway through, until a toothpick inserted into the center comes out clean, about 20 minutes.
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13
Let the cakes cool 10 minutes in the pans, then run a knife around the edges and invert onto racks to cool completely.
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14
Peel off the parchment.
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15
(The cakes can be made up to 1 day ahead; wrap in plastic and store at room temperature.)
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16
Make the frosting: Fill a medium saucepan with 1 to 2 inches of water and bring to a simmer over medium-high heat.
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17
Combine the sugar, corn syrup, egg whites, 2 tablespoons water and the salt in a heatproof bowl and set over the saucepan (do not let the bowl touch the water).
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18
Whisk until the sugar dissolves and the mixture registers 165 degrees F on a candy thermometer, about 8 minutes.
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19
Remove the bowl from the pan and beat with a mixer on medium speed until soft peaks form, about 5 minutes.
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20
Increase the mixer speed to high and beat until fluffy and cool, about 4 more minutes.
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21
Add the vanilla and peppermint extracts and beat until combined, 1 more minute.
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22
Assemble the cake: Place 1 cake layer on a platter and spread 1 cup frosting on top; sprinkle with about 2 tablespoons crushed candy canes.
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23
Top with another cake layer, spread with 1 cup frosting and sprinkle with another 2 tablespoons crushed candy canes.
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24
Top with the final cake layer, then frost the top and side of the cake with the remaining frosting.
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25
Sprinkle more crushed candy canes on top.
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26
Photographs by Johnny Miller
