Classic Pink Peppermint Angel food Cake

Name: Classic Pink Peppermint Angel food Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 237 milliliters sifted cake flour; 1 teaspoon cream of tartar; 12 larges egg whites; 2 teaspoons fresh lemon juice; 118 milliliters crushed hard peppermint candies; 0 teaspoons red food coloring; 0 teaspoons salt; 355 milliliters sugar, divided; 2 teaspoons vanilla extract

Classic Pink Peppermint Angel food Cake is a dairy free recipe with 12 servings. One serving contains 181 calories, 5g of protein, and 0g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. Mother's Day will be even more special with this recipe. A mixture of lemon juice, vanillan extract, cream of tartar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 32

Equipment you will use

Oven

To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine flour and 3/4 cup sugar, stirring with a whisk.

Ingredients you will need

All Purpose Flour

Sugar

Equipment you will use

Whisk

Place egg whites in a large bowl; beat with a mixer at high speed 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, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, juice, almond extract, and red food coloring.

Ingredients you will need

Red Food Color

Almond Extract

Vanilla

Juice

Sugar

Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time. Fold in crushed peppermint .

Ingredients you will need

Peppermint Crunch

Egg Whites

All Purpose Flour

Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife.

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Knife

Frying Pan

Bake at 325 for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.

Equipment you will use

Oven

Spatula