Best Pretty In Pink Angel Food Cake Recipes

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PEPPERMINT ANGEL FOOD CAKE



Peppermint Angel Food Cake image

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

12 egg whites
1 cup sifted confectioners' sugar
1 cup sifted cake flour or 1 cup sifted all-purpose flour
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1 cup granulated sugar
1/4 teaspoon peppermint extract
6 drops red food coloring
2 egg whites
2/3 cup granulated sugar
2 tablespoons corn syrup
1/4 cup water
1/4 teaspoon peppermint extract
red food coloring

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

CLASSIC PINK PEPPERMINT ANGEL FOOD CAKE



Classic Pink Peppermint Angel Food Cake image

A pretty cake gleaned from Cooking Light magazine(April, 2004)! Great for holidays, dinner parties, and weekend gatherings.

Provided by Sharon123

Categories     < 4 Hours

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup sifted cake flour
1 1/2 cups sugar, divided
12 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon almond extract
1/4 teaspoon red food coloring
1/2 cup crushed hard peppermint candy

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!

Nutrition Facts : Calories 158.1, Fat 0.1, Sodium 103.7, Carbohydrate 34.4, Fiber 0.2, Sugar 25.4, Protein 4.5

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