Candy Cane Cake

Candy Cane Cake

submitted by Georgia


  • 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


  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

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