• 31Dec

    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