Ingredients Jump to Instructions ↓

  1. 1 1/2 cups egg whites

  2. 1 1/2 teaspoons cream of tartar

  3. 1 1/2 teaspoons vanilla extract

  4. 1 teaspoon peppermint extract

  5. 1/4 teaspoon salt

  6. 1 1/2 cups sugar, divided

  7. 3/4 cup all-purpose flour

  8. GLAZE:

  9. 2 cups confectioners' sugar

  10. 1/4 cup milk

  11. 1/4 teaspoon peppermint extract

  12. 6 drops red food coloring

  13. 1/4 cup crushed peppermint candies

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, beat egg whites, cream of tartar, extracts and salt on high speed. Gradually add 3/4 cup of sugar, beating until stiff peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into the batter, 1/4 cup at a time. Divide batter in half; tint half with red food coloring. Alternately spoon plain and pink batters into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake at 350 degrees F for 30-40 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides of cake and remove from the pan. For glaze, combine confectioners' sugar, milk, extract and food coloring if desired. Drizzle over cake. Sprinkle with crushed candies.


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