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Great gifts for giving
The perfect addition to any gift basket
Great idea for the holidays or any special occasion
~ Peppermint Angel Cake ~
12 egg whites
1 cup sifted confectioners sugar
1 cup sifted all-purpose flour
1 1/2 t cream of tartar
1 t vanilla extract
1 cup granulated sugar
1/4 t peppermint extract
6 drops red food coloring
~Pink Peppermint Frosting~
2 egg whites
2/3 cup granulated sugar
2 T corn syrup
1/4 cup water
1/4 t peppermint extract
Red food coloring
Preheat oven to 350F.
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 for 40 - 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.
Makes 12 servings
For gift giving place cake on a decorative holiday plate.
Give with a basket containing favorite tea mixture, tea
infuser, and teacup or coffee mug. Embellish basket with
greenery and ribbon. Add gift tag and recipe card.
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