Best Peppermint Angel Cake Recipes

CLASSIC PINK PEPPERMINT ANGEL FOOD CAKE

Steps:

• Preheat oven to 325ºF.
• 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.
• 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.
• 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.
• 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 .
• 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.
• Invert pan; cool completely. Loosen cake from sides of pan using a thin metal spatula. Invert the cake onto a plate.
• Serve and enjoy!

PEPPERMINT ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 degrees.
• For the Cake: Place the 12 egg whites in a very large mixing bowl; let stand at room temperature for 30 minutes.
• Sift confectioners' sugar and flour together 3 times.
• Beat egg whites, cream of tartar, and vanilla with an electric mixer on medium to high speed until soft peaks form (tips curl).
• Gradually add 1 cup granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
• 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.
• Divide batter in half.
• Fold extract and food coloring into one half.
• Alternately spoon pink and white batters into an ungreased 10-inch tube pan.
• Gently cut through batter with a knife, swirling gently.
• 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.
• 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.
• Remove cake from pan.
• Frost with Pink Peppermint Frosting when cake has cooled thoroughly.
• Serve at room temperature.
• Store any leftover cake in refrigerator.
• For the Pink Peppermint Frosting: Place the 2 egg whites in a bowl.
• Let stand 30 minutes.
• 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.
• Beat egg whites using an electric mixer at medium to high speed until soft peaks form (tip curl).
• Slowly add hot syrup to egg whites, pouring in a steady stream, while beating.
• Continue beating until stiff glossy peaks form (tips stand straight).
• Beat in 1/4 teaspoon peppermint extract and enough red food coloring to tint frosting pink.

PEPPERMINT MARBLE ANGEL FOOD CAKE

Steps:

• 1. Pre-heat oven to 375F. For cake,prepare batter following package directions. Stir in peppermint extract. Divide batter in two, one with red food coloring, to a shade of pink. Spoon batter into ungreased 10 inch tube pan, alternating colors to produce a marble effect. Bake and cool cake following package directions. Brush loose crust crumbs from cake with a paper towel.
• 2. For glaze, combine sugar, milk, peppermint extract and red food coloring in a small bowl. Stir until smooth. Drizzle over cake. Sprinkle with crushed peppermint candy if desired.

MARBLED PEPPERMINT ANGEL CAKE

Steps:

• 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., 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 350° for 30-40 minutes or until lightly browned and cracks feel dry. Immediately invert baking pan; cool completely., 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.

PEPPERMINT ANGEL CAKE

Steps:

• 1. Note: In the Ingredients list, the first set of measurements is for the cake if you are going to tear it into individual pieces. The second set of measurements is if you intend to keep the cake whole (i.e., 4-8 large candy canes, crushed. You will use 4 candy canes if you are going to tear the cake into pieces and 8 candy canes if you are going to keep the cake whole).
• 2. Reserve 1 cup crushed candy canes for the top of the cake. Reserve 3 cups crushed candy canes for the top and sides of the cake.
• 3. Beat the 2 cups of whipping cream and 1/4 cup sugar in a chilled bowl until you reach stiff peaks. Beat the 4 cups of whipping cream and the 1/2 cup sugar in a chilled bowl until you reach stiff peaks.
• 4. Fold the remaining candy canes into the whipped cream.
• 5. Tear the angelfood cake into one-inch pieces. Keep the angelfood cake whole and place on a serving dish.
• 6. Mix the cake pieces and the whipped cream together. Frost the whole cake with the whipped cream/candy cane mixture.
• 7. Lightly PAM a 13x9-inch pan. Skip this step.
• 8. Lightly press the torn cake into the pan. Skip this step.
• 9. Sprinkle the remaining crushed candy canes on top of the cake. Sprinkle the remaining crushed candy canes on the top and press the rest of the candy canes into the side of the cake. If you run out of candy canes, crush more and use them as needed.
• 10. Freeze until firm. Place in the refrigerator until ready to serve.

PEPPERMINT ANGEL CAKE

Steps:

• In a very large mixing bowl bring egg whites to room temperature. Meanwhile, sift powdered sugar and flour together 3 times. In a small mixing bowl stir together 1 tablespoon of the flour mixture and the crushed candies. Set the flour mixture and the candy mixture aside. Add cream of tartar and vanilla to the egg whites. Beat with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add sugar, about 2 tablespoons at a time, beating on medium to high speed until stiff peaks form (tips stand straight). Sift about one fourth (1/4) of the plain flour mixture over the egg white mixture, then gently fold in. Repeat sifting and folding in the remaining flour mixture, using one fourth (1/4) of the flour mixture each time. Gently fold in the candy mixture. Gently pour the batter evenly into an ungreased 10 inch tube pan. Gently cut through the cake batter with a knife or narrow metal spatula. Bake on the lowest rack in a 350F oven for 40 to 45 minutes or until the top springs back when lightly touched. Remove from oven. Immediately invert the cake in the pan and cool completely. Using a narrow spatula, loosen the sides of the cake from the pan. Then remove the cake from the pan.