Classic Pink Peppermint Angel Food Cake
Delight your taste buds with this Classic Pink Peppermint Angel Food Cake—a light and airy dessert that’s as visually stunning as it is delicious. Made with a dozen whipped egg whites and a hint of peppermint extract, this cake boasts a delicate, cloud-like texture and a subtle minty sweetness that’s perfect for the holiday season or any special occasion. A few drops of pink gel food coloring give the cake its signature blush hue, while a dusting of powdered sugar and crushed peppermint candies adds a festive finishing touch. This show-stopping cake is baked to golden perfection in an ungreased pan and cooled upside down for the perfect rise. Serve it on its own or with a dollop of whipped cream for an elegant, ethereal dessert that’s sure to impress. Ideal for those looking for a low-fat, crowd-pleasing treat with a peppermint twist, this recipe is as dreamy as it looks!
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Ingredients
- 12 count large egg whites (at room temperature)
- 1.25 cups granulated sugar
- 1 cup cake flour
- 1.5 teaspoons cream of tartar
- 1.5 teaspoons pure vanilla extract
- 0.5 teaspoons peppermint extract
- 0.25 teaspoons salt
- 3 drops red or pink gel food coloring
- 2 tablespoons powdered sugar (for garnish)
- 2 tablespoons crushed peppermint candies (for garnish)
Directions
Step 1
Preheat your oven to 350°F (175°C) and make sure your angel food cake pan is clean and ungreased.
Step 2
In a large mixing bowl, use a hand or stand mixer to beat the egg whites on low speed until foamy.
Step 3
Add the cream of tartar and salt to the egg whites and continue beating on medium speed until soft peaks form.
Step 4
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the mixture on medium-high speed until stiff, glossy peaks are achieved.
Step 5
Add the vanilla extract, peppermint extract, and gel food coloring, and gently fold them into the egg white mixture until fully incorporated.
Step 6
Sift the cake flour over the egg white mixture in three separate additions, gently folding it in with a rubber spatula after each addition. Be careful not to deflate the egg whites.
Step 7
Transfer the batter into the ungreased angel food cake pan, spreading it evenly with a spatula and smoothing the top.
Step 8
Run a knife or skewer through the batter to remove any large air bubbles.
Step 9
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the cake springs back when lightly touched.
Step 10
Immediately invert the cake pan onto a bottle neck or use the pan's built-in legs to let it cool upside down completely.
Step 11
Once cooled, use a thin knife or spatula to gently loosen the sides and bottom of the cake from the pan before removing.
Step 12
Lightly sprinkle the cake with powdered sugar, followed by a garnish of crushed peppermint candies.
Step 13
Slice and serve the cake as is, or with a side of whipped cream for extra indulgence. Enjoy!
Nutrition Facts
| Serving size | (811.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1730.3 |
| Total Fat 2.5g | 0% |
| Saturated Fat 0.2g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1255.8mg | 0% |
| Total Carbohydrate 374.0g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 275.3g | |
| Protein 55.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 43.1mg | 0% |
| Iron 2.9mg | 0% |
| Potassium 1527.3mg | 0% |
Source of Calories