Marbled Peppermint Angel Cake

Name: Marbled Peppermint Angel Cake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 16
Cuisine: Global
Ingredients: 473 milliliters confectioners sugar; 1 teaspoon cream of tartar; 237 milliliters egg whites (about 10); 177 milliliters all-purpose flour; 59 milliliters milk; 59 milliliters crushed peppermint candies; 0 teaspoons peppermint extract; 6 drops red food coloring, optional; 0 teaspoons salt; 237 milliliters sugar, divided; 1 teaspoon vanilla extract

This recipe serves 16. One serving contains 150 calories, 2g of protein, and 0g of fat. From preparation to the plate, this recipe takes around 50 minutes. It will be If you have vanillan extract, flour, egg whites, and a few other ingredients on hand, you can make it.

Instructions

Let egg whites stand at room temperature for 30 minutes. Sift flour and 3/4 cup sugar together twice; set aside. In a large bowl, beat egg whites, cream of tartar, extracts and salt on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, 1/4 cup at a time. Divide batter in half; tint half with red food coloring.

Ingredients you will need

Red Food Color

Cream Of Tartar

Egg Whites

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Alternately spoon plain and pink batters into an ungreased 10-in. tube pan.

Equipment you will use

Frying Pan

Cut through the batter with a knife to remove air pockets.

Equipment you will use

Knife

Bake on the lowest rack at 350° for 30-40 minutes or until lightly browned and cracks feel dry. Immediately invert baking pan; cool completely.

Equipment you will use

Baking Pan

Oven

Run a knife around sides and center tube of pan. REmove cake to a serving plate. For glaze, combine the confectioners' sugar, milk extract and food coloring if desired.

Ingredients you will need

Powdered Sugar