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
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
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Prem Rawat
[email protected]Highly recommend!
Olamide Adeola
[email protected]Not too sweet, just right.
Raja Asad
[email protected]Perfect for a special occasion.
Carl Spindler
[email protected]Will definitely make again!
Habib Rana je
[email protected]A new holiday favorite!
Tamara Willis
[email protected]So easy to make and so delicious!
Ba Bi
[email protected]This cake was delicious! I loved the peppermint flavor and the texture was perfect.
Jennifer Reamsma
[email protected]I had a little trouble getting the cake to rise properly, but I think that was my fault. The flavor was still good, though.
Ema Kyara
[email protected]This cake was a bit too sweet for my taste, but I think that's just a personal preference. The peppermint flavor was nice and the cake was very moist.
Omartv88 Omartv88
[email protected]I'm not usually a fan of angel food cake, but this recipe changed my mind! The peppermint flavor was so refreshing and the cake was so light and airy. I will definitely be making this cake again.
Maroof Ali
[email protected]This cake was so easy to make and it turned out so beautiful! I was really impressed with how well it rose and how evenly it cooked. The peppermint flavor was subtle but definitely noticeable.
Josefina Napenas
[email protected]I made this cake for my daughter's birthday party and it was a huge success! The kids loved the peppermint flavor and the cake was so moist and delicious. I will definitely be making this cake again.
Mislin Burgos
[email protected]This peppermint angel food cake was a hit at my holiday party! It was so light and fluffy, and the peppermint flavor was just perfect.