Mint Angel Cake
A Uncategorized recipe with hard mint candies, water. Ready in 1h 15m, serves 4.
Curated byKavya Sharma🇮🇳
- 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)
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Mint Angel Cake
A Uncategorized recipe with hard mint candies, water. Ready in 1h 15m, serves 4.
Curated byKavya Sharma🇮🇳
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)
About this recipe
A Uncategorized recipe with hard mint candies, water. Ready in 1h 15m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
