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  Peppermint candies;
           - +3 tb, crushed, 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 @ 350 F/175 C.

  Add cream of tartar, almond extract, and salt to egg whites; beat
  on medium speed until soft peaks form. Gradually add sugar, about
  2 tb 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" 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 to 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 tb mint syrup. Spread with 1/2 cup
  whipped cream; sprinkle with 1 tb 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.

  Recipe by Agnes Ward, Stratford, Ontario

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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