1⅔ cups egg whites, about 12 large eggs
1 cup sifted confectioners’ sugar
1 cup sifted cake flour or all-purpose flour
½ to 1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 cup granulated sugar
¼ teaspoon peppermint extract
6 drops red food coloring
PINK PEPPERMINT FROSTING
2 egg whites
⅔ cup granulated sugar
2 tablespoons white corn syrup
¼ cup water
¼ teaspoon peppermint extract Red food coloring
Preheat the oven to 350°. Place the egg whites in a very large mixing bowl and allow them to stand at room temperature for 30 minutes. In another bowl sift the confectioners’ sugar and flour together three times. Add the cream of tartar and vanilla to the egg whites. With an electric mixer on medium to high speed beat the egg white mixture until soft peaks form. Gradually add the granulated sugar, 2 tablespoons at a time, beating until stiff peaks form. Sift about one-fourth of the flour mixture over the beaten egg whites and gently fold it in. Repeat this procedure using only one-fourth of the flour at a time. Divide the batter in half. In one half, fold in the peppermint extract and the food coloring. Spoon the pink batter and white batter alternately into an ungreased 10-inch tube pan. Gently cut through the batters with a knife, swirling gently. On the lowest oven rack, bake the cake for 40 to 45 minutes or until the top springs back when lightly touched. After removing from the oven, invert the pan immediately onto its tube. Cool thoroughly. Remove the cake from the pan. Ice the cake with frosting.
For the pink peppermint frosting, place the egg whites in a mixing bowl and allow them to stand for 30 minutes to come to room temperature. In a 2-quart saucepan on medium heat mix the granulated sugar, corn syrup, and water. Cook the mixture and stir until it comes to a boil. Boil gently, without stirring, for 5 minutes. Remove from the heat. With an electric mixer on medium to high speed beat the egg whites until soft peaks form. Slowly add the hot syrup to the egg whites. Pour the syrup in a steady stream while continuing to beat the egg whites. Continue beating until stiff glossy peaks form. Beat in the peppermint extract and enough red food coloring to tint the frosting pink.
YIELD: 1 ANGEL FOOD CAKE