Best 2 Peppermint Angel Food Cake Recipes
Indulge in a heavenly culinary experience with our delectable Peppermint Angel Food Cake, a symphony of flavors that will tantalize your taste buds. This light and airy cake is a true masterpiece, featuring a moist and tender crumb infused with the refreshing essence of peppermint. Topped with a creamy peppermint frosting and garnished with crushed candy canes, this cake is a feast for both the eyes and the palate.
In addition to the classic Peppermint Angel Food Cake, we also offer variations to suit every palate. Discover the decadent Chocolate Peppermint Angel Food Cake, where rich chocolate combines with peppermint for an irresistible treat. For a tangy twist, try our Lemon Peppermint Angel Food Cake, a burst of citrus that perfectly complements the peppermint's refreshing flavor.
And for those who prefer a gluten-free option, our Gluten-Free Peppermint Angel Food Cake is a delightful alternative that doesn't compromise on taste. With its delicate texture and burst of peppermint flavor, it's a delightful treat for everyone to enjoy.
No matter which variation you choose, our Peppermint Angel Food Cakes are sure to be a hit at your next gathering. Prepare to indulge in a sensory journey that will leave you craving more.
PEPPERMINT ANGEL FOOD CAKE
A delicious marbled angel food cake with a pretty pink icing. A yummy cake for any holiday table or just anytime.
Provided by Sassy in da South
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 219.2, Fat 0.2, Sodium 64.6, Carbohydrate 49.6, Fiber 0.2, Sugar 38.8, Protein 5.1
PEPPERMINT MARBLE ANGEL FOOD CAKE
I AM STILL GOING THRU MY OLE RECIPES...SO MANY I HAD FORGOTTEN ABOUT! HOPE THEY ARE "NEW" TO A FEW YOUNGER BAKERS...AND BRING MEMORIES TO THE OLDER ONES. THIS PICTURE AND RECIPE IS FROM A DUNCAN HINES ADVERTISEMENT. IT WILL MAKE A DELICIOUS HOLIDAY CAKE, PRESENTATION. NANCY...11/29/12
Provided by Nancy J. Patrykus
Categories Other Snacks
Number Of Ingredients 8
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.
Tips:
- Make sure all your ingredients are at room temperature before you start baking. This will help the cake rise evenly and prevent curdling.
- Use fresh peppermint extract for the best flavor. You can also use peppermint oil, but be sure to use it sparingly, as it can be very strong.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can dry out the cake.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
Conclusion:
This peppermint angel food cake is a light, fluffy, and refreshing dessert that is perfect for any occasion. The peppermint flavor is subtle and not overpowering, and the cake is not too sweet. It's a great way to use up fresh peppermint, and it's sure to be a hit with your friends and family.
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