Classic Pink Peppermint Angel Food Cake

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 12
• 1 cup sifted cake flour
• 1 1/2 cups sugar, divided
• 12 large egg whites
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon almond extract
• 1/4 teaspoon red food coloring
• 1/2 cup crushed hard peppermint candy

Recipe

• 1 preheat oven to 325ºf.
• 2 to make cake, lightly spoon flour into a dry measuring cup; level with a knife. combine flour and 3/4 cup sugar, stirring with a whisk.
• 3 place egg whites in a large bowl; beat with a mixer at high speed until foamy. add cream of tartar and salt; beat until soft peaks form.
• 4 add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. beat in vanilla, juice, almond extract, and red food coloring.
• 5 sift 1/4 cup flour mixture over egg mixture; fold in and then repeat with remaining flour mixture, 1/4 cup at a time. fold in crushed peppermint .
• 6 spoon the batter into an ungreased 10-inch tube pan, spreading evenly. break air pockets by cutting through the batter with a knife. bake at 325°f for 55 minutes or until cake springs back when lightly touched.
• 7 invert pan; cool completely. loosen cake from sides of pan using a thin metal spatula. invert the cake onto a plate.
• 8 serve and enjoy!