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| This recipe has always intrigued me, and this year...I am actually going to make it!!! I think it looks so delicious and very festive. Please E-mail me if you try it too! Pumpkinshasha@aol.com |
| Holiday Mint Angel Cake By Sharon Holtz For Angel Food Cake You will need: 8 egg whites 1/4 t.salt 1 t. almond extract 1 t. vanilla 1 1/4 c. granulated sugar 1 c. cake flour 3 1/3 c. whipped topping 1/2 c. hard mint candies, coarsely crushed For Mint Syrup You will need: 1/4 c. hard mint candies 1/4 c. water Place mints in a blender and blend at high speed until coarsely crushed Add water and blend until thick Preheat oven 325 degrees Place egg whites in a small mixing bowl and beat until foamy Add salt and cream of tartar and beat until soft peaks form Fold in: Almond extract and vanilla Gradually: Beat in sugar and continue beating until still Sift: Flour into egg whites and gently fold in Bake in an un-greased 10 inch tube pan for 50-60 minutes Invert pan on a rack to cool thoroughly Remove from pan and then slice into 3 layers Place first layer on cake plate drizzle with 2 T. mint syrup spread on 1 cup of whipped topping sprinkle with 1 T. crushed mints Add second layer and repeat above procedure Add third layer and drizzle with remaining syrup Spread entire cake with remaining Whipped Topping and sprinkle with remaining mints (If you would like you could then top with scoops of Vanilla Ice cream and freeze until serving. ~~~~~~~~~~~~~~~~~~~~ Taste of the Tunnels Index Page |
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