Best 6 Marbled Peppermint Angel Cake Recipes

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.

CHRISTMAS 7 UP MARBLED PEPPERMINT LAYER CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Spray with Bakers Joy or cooking spray 3 - 9 inch cake pans and set aside till needed.
• 2. In a large bowl, add the softened butter, oil and sugar. Beat until light and fluffy and no grains remain in batter about 5 minutes or so. Then add eggs one at a time. Beat well after each addition.
• 3. Measure flour into a small bowl and gradually add to sugar mixture, alternately with 7 Up. Blend until thourgly mixed.
• 4. Remove about 2/3 of batter into a separate bowl and add red food color according to the shade of pink that you would like. Stir with a spoon to blend well.
• 5. Now alternate by adding the pink and white cake batter into each of the 3 cake pans using a spoon for each color. Use what ever pattern you prefer, but I alternated a spoon of pink and then a spoon of white till all was evenly distributed among all 3 pans.
• 6. Bake in preheated 350 degree F. Oven for 35 to 38 minutes or until center of cake comes out clean when tested with a tooth pick. Remove from oven and let sit for 10 minutes then cool completely on a wire rack, before frosting.
• 7. For the Frosting- Add softened butter, crisco & powdered sugar into a medium size bowl, then start off slowly beat with wire whisk or beaters & beat till creamy and smooth, add evaporated milk, and peppermint extract then beat till completely blended.Invert first layer onto cake platter & top with frosting. Top frosting with raspberry fruit filling between each layer if desired. It does add another dimension in flavor. Can add a few drops of red food cororing if desired to tint pink, or leave plain and garnish with Hershey's candy cane kisses and mini peppermint canes if desired.
• 8. Serve Proudly to your guest. This cake is moist, airy & light, now sit back and wait for the compliments. You have done yourself proud.

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.

MARBLED PEPPERMINT ANGEL CAKE

Steps:

• Follow the directions on the package to make the angel food cake batter, but add 1 tsp peppermint extract with the water. Divide the batter in half. Tint half with red food coloring, folding gently until the color is blended. Leave the other half white.
• Spoon the batter into a non-greased tube pan, alternating layers of red and white batter, usually you'll get two layers of each - red, white, red, white.
• Cut through the batter with a knife to marble. Bake according to the package directions.
• Cool according to package directions. Remove from pan. Shortly before serving, drizzle with glaze and top with crushed candy cane.
• Glaze directions: Combine sugar, corn syrup, 1/4 tsp peppermint extract and food coloring adding enough milk to make a "drizzable" glaze. Drizzle over cake. Sprinkle with crushed candy cane.

MARBLED PEPPERMINT ANGEL CAKE

Steps:

• In a mixing bowl, beat egg whites, cream of tartar, extracts and salt on high speed. Gradually add 3/4 cup of sugar, beating until stiff peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into the batter, 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 at 350 degrees F for 30-40 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides of cake and remove from the pan. For glaze, combine confectioners' sugar, milk, extract and food coloring if desired. Drizzle over cake. Sprinkle with crushed candies.

ANGEL CAKE

Steps:

• Heat the oven to 190C/170C fan/gas 5. Butter a 25 x 20cm baking tin, and line the base with baking parchment. Stack a sheet of baking parchment over a sheet of foil, then fold in half so the parchment is facing out. Use this to divide the tin into three sections crosswise, each about 8cm wide.
• Melt the butter, remove from the heat and set aside. Put the sugar and eggs in a large heatproof bowl over a pan of just simmering water, making sure the bottom of the bowl doesn't touch the water. Beat using an electric whisk until really thick and pale, about 4-5 mins.
• Add a fifth of the mixture to the melted butter and mix to combine. Pour the butter mixture into the egg mixture, and carefully fold in along with the flour. Divide the mixture between three bowls. Leave one bowl of batter plain, then fold a drop each of pink food colouring and raspberry extract into the second bowl, and a drop each of yellow food colouring and lemon extract into the third bowl.
• Carefully pour one of the batters into each of the three sections in the prepared tin. Bake for 12-15 mins until cooked through, or a skewer inserted into the middle of the cakes comes out clean. Leave to cool slightly in the tin, then carefully transfer the three cakes to a wire rack and leave to cool completely.
• To make the buttercream, beat the butter, sugar, vanilla and milk together for 5 mins with an electric whisk until pale and creamy. To assemble the cake, put the plain sponge on a board and spread with half the buttercream. Top with the raspberry sponge, then spread with the remaining buttercream and top with the lemon sponge. Trim the sides so they're straight, even and neat.
• To make the fondant icing, sift the sugar into a bowl and mix with 1½-3 tbsp water until you have a thick, droppable icing. Transfer a quarter of the icing to a second bowl, and mix in a drop of pink food colouring. Transfer the pink icing to a piping bag.
• Spread the plain fondant icing over the top of the lemon sponge, making sure it doesn't drip down the sides. Pipe thin lines of pink icing on top across the width of the cake, space apart. Drag a cocktail stick through the lines lengthways to create a marbled effect. Leave to set slightly, then slice the cake into six even rectangles.