Subj : Top 40 Canadian Recipe 3
To   : All
From : Dave Drum
Date : Tue Oct 14 2025 11:30:14

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mint Angel Cake
 Categories: Cakes, Desserts, Dairy
      Yield: 16 servings
 
     12 lg Egg whites
      1 c  Cake flour
      1 ts Cream of tartar
      1 ts Almond extract
    1/4 ts Salt
  1 1/4 c  Sugar
    1/4 c  + 3 tb crushed peppermint
           - candies; divided
    1/4 c  Water
  1 3/4 c  Heavy whipping cream
 
  Let egg whites stand at room temperature 30 minutes.
  Sift flour twice; set aside.
  
  Set oven @ 350ºF/175ºC.
  
  Add cream of tartar, almond extract and salt to egg
  whites; beat on medium speed until soft peaks form.
  Gradually add sugar, about 2 tablespoons at a time,
  beating on high until stiff peaks form. Gradually fold
  in flour, about 1/2 cup at a time.
  
  Gently spoon mixture into an ungreased 10-in. tube pan.
  Cut through batter with a knife to remove air pockets.
  Bake on lowest oven rack until lightly browned and
  entire top appears dry, 40-50 minutes. Immediately
  invert pan; cool completely, about 1 hour.
  
  In a small saucepan, combine 1/4 cup crushed candies and
  water. Cook and stir over medium heat until candies are
  melted and syrupy. In a large bowl, beat cream until
  stiff peaks form.
  
  Run a knife around side and center tube of pan. Remove
  cake to a serving platter; cut horizontally into 3
  layers. Place bottom layer on a serving plate; brush
  with 2 tablespoons mint syrup. Spread with 1/2 cup
  whipped cream; sprinkle with 1 tablespoon crushed
  candies. Repeat layers.
  
  Top with third cake layer. Frost top and sides of cake
  with remaining whipped cream. Top with remaining
  candies. Store in refrigerator.
  
  Agnes Ward Stratford, Ontario
  
  Makes: 16 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I'd love to own a candy factory.  I'd make a mint!
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