Cook Time: 50 minutes
Total Time: 50 minutes
- 1 cup sifted cake flour
- 1 cup sifted confectioners' sugar
- 1 2/3 cups egg whites, about 12
- 1 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon peppermint extract
- red food coloring, about 10 to 12 drops
Combine egg whites, cream of tartar, and salt in a large mixing bowl. Beat until egg whites are stiff but not dry. Beat in sugar, no more than 2 tablespoons at a time, beating well after each addition. Add flour mixture in 4 parts, folding about 12 to 16 strokes with each addition.
Divide batter in half. Fold vanilla into half of the batter. Fold peppermint into other half, along with enough red food coloring to make it a nice deep pink.
Drop batter by alternate spoonfuls into an ungreased 10-inch tube pan. Bull a narrow metal spatula or butter knife through the batter and swirl gently. Bake at 325° for 50 minutes, or until cake tests done. Cake should bounce back when lightly touched with finger. Cool cake inverted then frost with Pink Peppermint Frosting.
For Pink Peppermint Frosting
Prepare Seven Minute Frosting or Fluffy White Frosting, adding 2 drops of peppermint extract, then tint with red food coloring to desired color. To give the frosting a marbled look, tint about 1/2 cup of the pink frosting with more red food coloring to make it darker pink, then swirl over first layer of frosting on the cake.
Related Cake and Dessert Recipes
Pineapple Angel Cake
Chocolate Angel Cake
Angel Food Cake I
Angel Food Cake II
Sponge Cake, Lemon or Orange
Lemon Chiffon Cake
Angel Food Cakes
Ice Cream Desserts