Marbled Peppermint Angel Cake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Although it doesn't puff up as much as other angel food cakes during baking, the refreshing minty flavor and festive red swirls raise this version about ordinary desserts! Ingredients:
1-1/2 cups egg whites (about 10) |
3/4 cup king arthur unbleached 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 |
glaze: |
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 |
Directions:
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 350° 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. Yield: 12-16 servings.
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