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Peppermint Angel Food Cake Anyone? Enjoy this delicious Peppermint Angel Food Cake With a Sugar Mint Glaze! Delicious!

Peppermint Angel Food Cake with Sugar-Mint Glaze
Serves 12
Peppermint Angel Food Cake with Sugar-Mint Glaze is a great dessert idea for the winter months, the holiday season or really just for anyone who enjoys a little mint with their dessert. Try this recipe today and let us know what you think!
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Angel Food Cake
  1. 1 cup cake flour, sifted
  2. ¼ teaspoon salt
  3. 1 cup confectioners' sugar
  4. 10 egg whites, room temperature
  5. 1½ teaspoons cream of tartar
  6. 1 teaspoon peppermint extract
  7. ½ teaspoon vanilla extract
  8. ½ teaspoon crème de menthe
  9. 12 pieces peppermint candies, finely crushed
Sugar-Mint Glaze
  1. 2 to 3 tablespoons light cream
  2. 2 teaspoons crème de menthe
  3. 1 teaspoon peppermint extract
  4. 2-¼ cups confectioners' sugar
  1. Preheat oven to 375°F.
  1. Sift together cake flour and salt five times. Set aside.
  2. Sift confectioners’ sugar three times. Set aside.
  3. Beat egg whites on high speed until frothy and light. Sprinkle cream of tartar over whites and continue beating until stiff. Beat in peppermint extract, vanilla extract and crème de menthe. Gradually beat in confectioners’ sugar, about 2 to 3 tablespoons at a time, beating well after each addition.
  4. Remove bowl from mixer and fold in sifted flour mixture, about ¼ cup at a time. Mix until just incorporated. Fold in half of crushed peppermint candies, reserve remaining half for topping.
  5. Spread batter into an ungreased 10-inch tube pan. Bake for 30 to 35 minutes or until cake springs back when lightly touched and tester inserted comes out clean. Invert pan over a bottle and allow cake to cool completely, about an hour or so.
Sugar-Mint Glaze
  1. Combine together light cream, crème de menthe and peppermint extract. Beat in about 2 cups confectioners’ sugar, adding more sugar as needed, to achieve a pourable consistency. Chill glaze before using, if desired.
  2. Once cake is completely cooled, run a knife around the edges of pan to loosen. Turn cake out on a serving platter and remove pan bottom. Poke holes into the cake with a skewer. Spoon glaze all over cake and sprinkle top and sides with remaining crushed peppermint candies. Chill cake, if desired, before serving.
  1. Omit peppermint candies and crème de menthe in cake batter ingredients and replace with 1 teaspoon almond extract to tone down minty taste and use all of crushed peppermint candies as topping and decoration instead. Tint glaze with a few drops of red food color to create a slightly pink shade, if desired
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