Peppermint Marble Angel Food Cake Recipes

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.

MAPLE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 375 degrees F. In a mixer fitted with the whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the granulated sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds more.
• Sift the remaining 1/4-cup of granulated sugar with the sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla and maple syrup.
• Spoon the batter into an ungreased proper angel food pan or 6 miniature ones. Smooth the top with the back of the spoon. Bake until light golden brown, 30 to 35 minutes. Cool by hanging the cake (in the pan) upside down around the neck of a bottle until it cools to room temperature. Run a long, sharp knife blade around the cake to loosen, then knock the cake out onto a plate.
• Glaze: Stir the ingredients together until smooth. Pour over the top of the cake and spread with a spatula, letting the glaze trickle down the sides. Let set for at least 30 minutes before serving, or until the icing is hard. Cut with a serrated knife, using a sawing motion.

MINT ANGEL CAKE

Steps:

• Let egg whites stand at room temperature 30 minutes. Sift flour twice; set aside., Preheat oven to 350°. Add cream of tartar, almond extract and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour, about 1/2 cup at a time., Gently spoon mixture into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack until lightly browned and entire top appears dry, 40-50 minutes. Immediately invert pan; cool completely, about 1 hour., In a small saucepan, combine 1/4 cup crushed candies and water. Cook and stir over medium heat until candies are melted and syrupy. In a large bowl, beat cream until stiff peaks form., Run a knife around side and center tube of pan. Remove cake to a serving platter; cut horizontally into 3 layers. Place bottom layer on a serving plate; brush with 2 tablespoons mint syrup. Spread with 1/2 cup whipped cream; sprinkle with 1 tablespoon crushed candies. Repeat layers., Top with third cake layer. Frost top and sides of cake with remaining whipped cream. Top with remaining candies. Store in refrigerator.

CANDY CANE ANGEL CAKE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute.
• Pour about 3 cups batter into ungreased 10-inch angel food (tube) cake pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract until blended. Carefully spoon red batter over white batter in pan. Carefully spoon remaining white batter over red batter and swirl with knife.
• Bake 40 minutes or until top springs back when lightly touched. Immediately turn pan upside down onto heatproof funnel or bottle. Cool completely, about 2 hours. Loosen cake by running long metal spatula along edge of pan. Place serving plate upside down on pan. Turn plate and pan over; remove pan.
• In small bowl, mix powdered sugar and 1 tablespoon milk; stir in enough remaining milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle over cake; top with crushed candies.

CLASSIC PINK PEPPERMINT ANGEL FOOD CAKE

Steps:

• Preheat oven to 325ºF.
• To make cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup sugar, stirring with a whisk.
• Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form.
• Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, juice, almond extract, and red food coloring.
• Sift 1/4 cup flour mixture over egg white mixture; fold in and then repeat with remaining flour mixture, 1/4 cup at a time. Fold in crushed peppermint .
• Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife. Bake at 325°F for 55 minutes or until cake springs back when lightly touched.
• Invert pan; cool completely. Loosen cake from sides of pan using a thin metal spatula. Invert the cake onto a plate.
• Serve and enjoy!

ANGEL FOOD CAKE I

Steps:

• Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
• Sift together flour, sugar, and salt. Repeat five times.
• Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
• Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
• Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

PEPPERMINT CAKE ROLLS

Steps:

• Line 2 greased 15x10x1-in. baking pans with waxed paper. Prepare cake mix according to package directions. Divide batter evenly into prepared pans, spreading evenly., Bake at 350° for 12-15 minutes or until tops spring back when lightly touched. Cool for 5 minutes. , Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , In a small bowl, mix whipped topping and extract until blended. Unroll cakes; spread each with 1-1/2 cups peppermint mixture to within 1/2 in. of edges., Cut a small hole in the corner of a food-safe plastic bag; fill with fudge topping. Drizzle each cake with half of the fudge topping; sprinkle with 2 tablespoons crushed candies. Roll up again, without towel. , Transfer to platters. Frost with remaining peppermint mixture. Just before serving, top with remaining candies and, if desired, mint leaves. Freeze option: Omit candy topping and mint leaves. Place frosted cakes in airtight freezer containers; cover and freeze. Remove from freezer 10 minutes before serving. Top with remaining candies and, if desired, mint leaves.