Marbled Peppermint Angel Cake

Marbled Peppermint Angel Cake
50 min.
16
188kcal

Suggestions


Indulge in the delightful flavors of the Marbled Peppermint Angel Cake, a dessert that perfectly captures the essence of festive celebrations. This light and airy cake is not only a feast for the eyes with its beautiful marbled effect, but it also tantalizes the taste buds with a refreshing peppermint twist. With just 50 minutes of preparation time, you can create a stunning centerpiece for any gathering, serving up to 16 people.

The secret to this cake's ethereal texture lies in the whipped egg whites, which provide a cloud-like lightness that melts in your mouth. The addition of crushed peppermint candies and a hint of peppermint extract infuses the cake with a cool, invigorating flavor that is sure to impress your guests. Whether you're hosting a holiday party or simply looking to satisfy your sweet tooth, this cake is the perfect choice.

As you drizzle the sweet glaze over the top and sprinkle it with vibrant crushed candies, you'll find that this dessert not only tastes amazing but also looks stunning on any dessert table. The Marbled Peppermint Angel Cake is a delightful way to celebrate special moments, making it a must-try recipe for any baking enthusiast. So gather your ingredients and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

  • cups powdered sugar 
  • 1.5 teaspoons cream of tartar 
  • 1.5 cups egg whites ( 10)
  • 0.8 cup flour all-purpose
  • 0.3 cup milk 
  • 0.3 cup peppermint candies crushed
  • 0.3 teaspoon peppermint extract 
  • drops food coloring red
  • 0.3 teaspoon salt 
  • 1.5 cups sugar divided
  • 1.5 teaspoons vanilla extract 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • baking pan

Directions

  1. 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.
  2. Alternately spoon plain and pink batters into an ungreased 10-in. tube pan.
  3. Cut through the batter with a knife to remove air pockets.
  4. 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.
  5. 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.
  6. Drizzle over cake.
  7. Sprinkle with crushed candies.

Nutrition Facts

Calories188kcal
Protein7.11%
Fat7.33%
Carbs85.56%

Properties

Glycemic Index
11.44
Glycemic Load
16.39
Inflammation Score
-1
Nutrition Score
1.7791304328357%

Nutrients percent of daily need

Calories:188.06kcal
9.4%
Fat:1.56g
2.39%
Saturated Fat:1.18g
7.35%
Carbohydrates:40.88g
13.63%
Net Carbohydrates:40.72g
14.81%
Sugar:35.9g
39.89%
Cholesterol:0.46mg
0.15%
Sodium:78.68mg
3.42%
Alcohol:0.15g
100%
Alcohol %:0.27%
100%
Protein:3.4g
6.79%
Selenium:6.82µg
9.74%
Vitamin B2:0.14mg
8.3%
Vitamin B1:0.05mg
3.27%
Folate:11.63µg
2.91%
Potassium:96.86mg
2.77%
Manganese:0.05mg
2.28%
Vitamin B3:0.38mg
1.88%
Iron:0.32mg
1.78%
Phosphorus:13.64mg
1.36%
Calcium:13.14mg
1.31%
Magnesium:4.31mg
1.08%