MINT ANGEL CAKE

Mint Angel Cake image

One sight of this lovely cake will have guests saving room for dessert! For an easy garnish, sprinkle with crushed mint candies.-Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Time 1h

Yield 16 servings.

Number Of Ingredients 9

Ingredients

12 large egg whites
1 cup cake flour
1 teaspoon cream of tartar
1 teaspoon almond extract
1/4 teaspoon salt
1-1/4 cups sugar
1/4 cup plus 3 tablespoons crushed peppermint candies, divided
1/4 cup water
1-3/4 cups heavy whipping cream

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.

Nutrition Facts : Calories 213 calories, Fat 10g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 90mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 0 fiber), Protein 4g protein.