Candy Cane Cake

Name: Candy Cane Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon almond extract; 227 grams peppermint candy canes; 1 teaspoon cream of tartar; 12 egg whites, at room temperature; 473 milliliters heavy whipping cream; 237 milliliters sifted cake or pastry flour; 0 teaspoons salt; 414 milliliters sugar; 1 teaspoon vanilla extract

Candy Cane Cake might be just the dessert you are searching for. One serving contains 450 calories, 6g of protein, and 18g of fat. This recipe serves 10. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up pastry flour, peppermint candy canes, egg whites, and a few other things to make it today. Christmas will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 32

Equipment you will use

Oven

Sift together flour and 3/4 cup sugar. Sift again and set aside.

Ingredients you will need

All Purpose Flour

Sugar

In a large bowl or standing mixer, beat egg whites until foamy.

Ingredients you will need

Egg Whites

Equipment you will use

Blender

Bowl

Add cream of tartar and salt. Beat until soft peaks form.

Ingredients you will need

Cream Of Tartar

Salt

Add 3/4 cup sugar and the vanilla and almond extracts. Continue beating until egg whites are firm but not dry.

Ingredients you will need

Egg Whites

Vanilla

Almonds

Sugar

Sift one-third of the flour-sugar mixture onto the egg whites and, with a rubber or silicone spatula, gently fold the mixture into the egg whites.

Ingredients you will need

Egg Whites

All Purpose Flour

Sugar

Equipment you will use

Baking Spatula

Add remaining flour in two batches, folding gently after each addition. Turn batter into an ungreased 10-inch tube pan and bake until browned and firm to the touch, 50 to 60 minutes.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

Frying Pan

Invert cake (in pan) on a cooling rack for at least an hour. When completely cool, run a long, thin, sharp knife between cake and pan to loosen, and remove cake.

Equipment you will use

Wire Rack

Knife

Frying Pan

Put candy canes in a large sealable plastic bag. Crush them into small pieces with a meat pounder, rolling pin, or the bottom of a small frying pan. Sift crushed candy with a fine-mesh strainer and reserve candy dust for another use (see Notes). Set crushed candy aside.

Ingredients you will need

Candy Cane

Candy

Meat

Equipment you will use

Sieve

Meat Tenderizer

Ziploc Bags

Rolling Pin

Frying Pan

In a large bowl, beat cream with remaining 1/4 cup granulated sugar until soft peaks form. Frost cake with whipped cream using a spatula to form swirls and peaks.

Ingredients you will need

Granulated Sugar

Whipped Cream

Cream

Equipment you will use

Spatula

Bowl

Sprinkle frosted cake with crushed candy canes. (To get candy on the sides, hold your hand about 1 in. from the cake and gently toss crushed candy at the sides.)

Ingredients you will need

Candy Cane

Candy

Serve immediately, using a serrated knife to cut slices.

Equipment you will use

Serrated Knife