Mint Angel Cake
A Uncategorized recipe with hard mint candies, water. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
21 steps- 1
Beat egg whites in a small mixing bowl until foamy.
- 2
Add salt and cream of tartar; beat until soft peaks form.
- 3
Fold in flavorings.
- 4
Gradually beat in sugar; continue beating until stiff.
- 5
Sift cake flour into egg whites and fold in very gently.
- 6
Bake in an ungreased 10-inch tube pan at 325° for 50 to 60 minutes.
- 7
Invert pan on a rack.
- 8
Cool thoroughly, then remove from pan and slice horizontally into 3 layers.
- 9
Place 1 layer on a cake plate.
- 10
Drizzle about 2 tablespoons Mint Syrup (recipe follows) over the bottom layer.
hard mint candies(1/4 c) - 11
Spread on 1/2 cup of the whipped topping.
- 12
Sprinkle with about 1 tablespoon crushed mints.
hard mint candies(1/4 c) - 13
Add second layer and repeat the procedure.
- 14
Invert the top layer.
- 15
Sprinkle with rest of Mint Syrup.
hard mint candies(1/4 c) - 16
Place right side up on top of second layer.
- 17
Spread entire cake with remaining whipped topping and sprinkle with remaining crushed mints.
hard mint candies(1/4 c) - 18
If desired, place scoops of vanilla ice cream on top.
- 19
Place in freezer until ready to serve.
- 20
Place mints in a blender and blend at high speed until coarsely crushed.
hard mint candies(1/4 c) - 21
Add water and blend until thick.
water(1/4 c)
Rate this recipe
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Mint Angel Cake
A Uncategorized recipe with hard mint candies, water. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
21 steps- 1
Beat egg whites in a small mixing bowl until foamy.
- 2
Add salt and cream of tartar; beat until soft peaks form.
- 3
Fold in flavorings.
- 4
Gradually beat in sugar; continue beating until stiff.
- 5
Sift cake flour into egg whites and fold in very gently.
- 6
Bake in an ungreased 10-inch tube pan at 325° for 50 to 60 minutes.
- 7
Invert pan on a rack.
- 8
Cool thoroughly, then remove from pan and slice horizontally into 3 layers.
- 9
Place 1 layer on a cake plate.
- 10
Drizzle about 2 tablespoons Mint Syrup (recipe follows) over the bottom layer.
hard mint candies(1/4 c) - 11
Spread on 1/2 cup of the whipped topping.
- 12
Sprinkle with about 1 tablespoon crushed mints.
hard mint candies(1/4 c) - 13
Add second layer and repeat the procedure.
- 14
Invert the top layer.
- 15
Sprinkle with rest of Mint Syrup.
hard mint candies(1/4 c) - 16
Place right side up on top of second layer.
- 17
Spread entire cake with remaining whipped topping and sprinkle with remaining crushed mints.
hard mint candies(1/4 c) - 18
If desired, place scoops of vanilla ice cream on top.
- 19
Place in freezer until ready to serve.
- 20
Place mints in a blender and blend at high speed until coarsely crushed.
hard mint candies(1/4 c) - 21
Add water and blend until thick.
water(1/4 c)
Rate this recipe
