Peppermint Angel Food Cake
Happy holidays friends!! How fun and festive is this cake?! I made it the other day just because I was feeling in the holiday spirit. It is light as a cloud with that hint of peppermint and chocolate. It would be perfect for the next holiday get together.
Ingredients
- 12 egg whites, room temperature
- 1/4 tsp. sea salt
- 1 1/4 tsp. cream of tartar
- 1 tsp. vanilla extract
- 1 1/2 cups sugar
- 1 cup cake flour
- 1 cup peppermint Andes candies
- 3-4 drops Red food coloring
Directions
Preheat oven to 350 degrees F. In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using a hand mixer or kitchen aid start on low speed and build to high speed, mix until frothy. With the mixer running slowly add the sugar and vanilla. Beat on high for about 2-5 minutes until it forms stiff peaks. Gently sprinkle the flour over the top in about three batches and fold in with a rubber spatula, until all incorporated. Carefully add the peppermint Andes candies and food coloring, being careful not to deflate all the air that was incorporated into the batter.
Spoon batter into greased 10-inch non-stick angel food cake pan. Bake for about 30-40 minutes until golden browned, and a skewer inserted halfway comes out clean.
Invert the pan on a bottle of wire rack for about an hour to cool.
Whipped Cream
Ingredients
- 2 cups heavy whipping cream
- 3 tbsp. sugar
- 2 tsp. vanilla extract
Directions
Add the heavy cream to a medium bowl and mix with hand mixer until frothy. Add the vanilla and gradually add the sugar with mixer running until stiff peaks form. Time to frost that beautiful cake!
Chocolate Ganache
Ingredients
- 1 cup chocolate chips
- 1/2 cup heavy cream
- crushed peppermints for garnish
Directions
Place both chocolate chips and heavy cream into a small bowl and place on top of boiling water in sauce pan. Stir until all the chocolate is melted. When it has cooled slightly using a spoon or fork drizzle over the whipped cream. Sprinkle the peppermints over the top for garnish.
