Peppermint Angel Food Cake

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 12 egg whites
• 1 cup sifted confectioners' sugar
• 1 cup sifted cake flour or 1 cup sifted all-purpose flour
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• 1/4 teaspoon peppermint extract
• 6 drops red food coloring
• 2 egg whites
• 2/3 cup granulated sugar
• 2 tablespoons corn syrup
• 1/4 cup water
• 1/4 teaspoon peppermint extract
• red food coloring

Recipe

• 1 preheat oven to 350 degrees.
• 2 for the cake: place the 12 egg whites in a very large mixing bowl; let stand at room temperature for 30 minutes.
• 3 sift confectioners' sugar and flour together 3 times.
• 4 beat egg whites, cream of tartar, and vanilla with an electric mixer on medium to high speed until soft peaks form (tips curl).
• 5 gradually add 1 cup granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
• 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.
• 7 divide batter in half.
• 8 fold extract and food coloring into one half.
• 9 alternately spoon pink and batters into an ungreased 10-inch tube pan.
• 10 gently cut through batter with a knife, swirling gently.
• 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.
• 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.
• 13 remove cake from pan.
• 14 frost with pink peppermint frosting when cake has cooled thoroughly.
• 15 serve at room temperature.
• 16 store any leftover cake in refrigerator.
• 17 for the pink peppermint frosting: place the 2 egg whites in a bowl.
• 18 let stand 30 minutes.
• 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.
• 20 beat egg whites using an electric mixer at medium to high speed until soft peaks form (tip curl).
• 21 slowly add hot syrup to egg whites, pouring in a steady stream, while beating.
• 22 continue beating until stiff glossy peaks form (tips stand straight).
• 23 beat in 1/4 teaspoon peppermint extract and enough red food coloring to tint frosting pink.