Sonya's Family Recipes

Candy Cane Cake
submitted by Georgia

Ingredients

• 1 cup cake or pastry flour
• 1 3/4 cup sugar
• 12 egg whites
• 8 oz peppermint candy canes
• 1 tsp vanilla
• 1 tsp almond extract
• 1 tsp cream of tartar
• 2 cups heavy whipping cream

Directions

1. Preheat oven to 375 degrees Fahrenheit
2. Sift flour and 3/4 cup of sugar
3. Beat egg whites until foamy, and add cream of tartar, vanilla, and almond extract
4. Keep beating until firm but not dry
5. Gently fold 1/3 of the flour mixture into the egg whites.  Repeat twice
6. Turn batter into a 10 inch tube pan and bake until browned and firm (50-60 min)
7. Invert on cooling rake for an hour
8. For topping beat the cream and add the last 1/4 cup sugar until the cream forms soft peaks
9. Frost cake with topping
10. Sprinkle with crushed candy canes