This recipe is labor intensive, but worth the effort.

Angel –Food Cake With or without Peppermint Frosting

Ingredients:

1-3/4 cups egg whites (12-14)

1-1/4 cups sifted* cake flour (or 1-1/4 cups sifted* all purpose
flour -2-1/2 tbsp)
1-3/4 cups sugar
½ tsp salt
1-1/2 tsp cream of tartar
1 tsp vanilla extract
½ tsp almond extract

*Sift before measuring

Directions:
1. In large bowl, let egg whites warm to room temperature-
about 1 hour.
2. Meanwhile preheat oven to 375.
3. Sift flour with ¾ cup sugar; resift 3 times; set aside.
4. With portable electric mixer, at high speed, beat egg
whites with salt and cream of tartar until soft peaks form
when beater is slowly raised.
5. Gradually beat in remaining sugar, ¼ cup at a time,
beating well after each addition. Continue beating until
stiff peaks form when beater is slowly raised.
6. With rubber scraper or wire whisk, gently fold extracts
into egg whites until combined.
7. Sift flour mixture, one fourth at a time, over egg whites.
With wire whisk or rubber scraper, using an over and
under motion, gently fold in each addition with 15
 strokes, rotating bowl a quarter of a turn after each
addition.
8. Then fold an additional 10 strokes; flour mixture should
be blended into egg whites.
9. With rubber scraper, gently push batter into ungreased
10-inch tube pan. With knife, cut through batter twice.
10. With rubber scraper, gently push batter in pan until
it is smooth on top and touches side of pan.
11. Bake, on lower oven rack, until cake springs back
when gently pressed with fingertip -about 35-40 minutes.
12. Invert pan over neck of bottle; let cake cool
completely-about 2 hours.
13. With spatula, carefully loosen cake from pan;
remove. Serve plain or frosted as desired.

Peppermint Frosting

Ingredients:
2 egg whites
1-1/2 cups granulated sugar
¼ tsp cream of tartar
½ tsp peppermint extract
Red food color
¼ cup crushed peppermint candy (can grind up candy in
blender)

Directions:
1. In top of double boiler, combine egg whites, sugar, cream
of tartar, and 1/3-cup water.
2. With portable electric mixer or rotary beater, beat about
1 minute to combine ingredients.
3. Cook over rapidly boiling water (water in bottom should
not touch top of double boiler), beating constantly, about
 7 minutes, or until stiff peaks form when beater is slowly
raised.
4. Remove from boiling water; continue beating until
frosting is thick enough to spread.
5. Add ½ tsp peppermint extract and few drops red food
color, Fold in ¼ cup finely crushed peppermint candy.