Peppermint Angel Food Cake

Sift four times:
1 cup cake flour
1 cup powdered sugar

In large mixing bowl, beat on low spead until just beginning to froth:
1 ½ cups egg whites (10 to 12)

Add:
¼ tsp. salt
1 ½ tsp. cream of tartar

Beat at medium speed until large bubbles start appearing around the edges. Then add--2 Tbsp. at a time:
1 cup granulated sugar

Continue beating at high speed until whites form soft peaks. Remove bowl from mixer.

Sift flour mixture, 2 Tbsp. at a time, over meringue, folding with wire whip until blended. Divide batter into 2 parts.

Fold into one half:
1 tsp. vanilla

Fold into other half:
½ tsp. peppermint extract
a few drops of red (or green!) food coloring

Drop batter by spoonfuls into ungreased 10" tube pan, alternating red and white batter. Pull a knife in zigzags through batter. Bake cake at 300 degrees for 60 to 70 minutes. Invert pan to cool.

As you can see from the photos, the cake is pretty enough to serve without frosting, if you like. But I used the following recipe for seven-minute icing.

Seven-minute Icing:
Combine in top of double boiler, over boiling water:
2 egg whites
¼ tsp. cream of tartar
¼ tsp. salt
6 Tbsp. cold water
1 ½ cups sugar
2 tsp. light corn syrup (optional)

Beat 7 minutes until icing stands in peaks. Remove from heat. Place over cold water and add:
1 tsp. vanilla

Continue beating until icing stands in shiny stiff peaks. Spread on cake immediately. I just propped the candy canes up around the hole in the center of the cake.

I will have to try your peppermint angel food cake with 7 minute frosting.

Thanks for sharing.