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Peppermint Angel Food Cake




Source of Recipe


Internet


List of Ingredients




1 cup sifted flour
11 starlight candies, finely crushed
10 egg whites
1½ teaspoons cream of tartar
¼ teaspoon salt
1 cup sugar
½ teaspoon peppermint extract
½ teaspoon vanilla


Recipe



Sift together first 2 ingredients, set aside.

Beat egg whites (at room temperature) until foamy. Add cream of tartar and salt, beat until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form.

Sift flour mixture over egg white mixture, ¼ cup at a time and fold in gently. Fold in extracts.
Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break large air pockets by cutting through batter with a knife.

Bake at 375º for 30 minutes or until cake springs back when lightly touched.

Invert pan and cool 40 minutes. Loosen cake from sides of pan using a narrow metal spatula, and remove from pan.

Delicious served with chocolate ice cream.

Yield: 12 servings (about 127 calories per serving and no fat)