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Mint Chocolate Chip Angel Food Cake

Ingredients 

FOR THE CAKE:

  • 1 1/2 cups white sugar
  • 1 cup cake flour
  • 1 1/2 cups egg whites (11-12 eggs)
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 1 cup mini chocolate chips (plus extra for garnish)

FOR THE FROSTING:

  • 3 ½ cup heavy whipping cream
  • 1 ½ cup powdered sugar
  • 1 ½ teaspoons peppermint extract
  • Pinch salt
  • Green gel food coloring

Instructions 

MAKE THE CAKE:

  • Preheat the oven to 325 degrees Fahrenheit.
  • Sift together ¾ cup of sugar and the flour three times. Set it aside.
  • In a clean, grease-free bowl, beat the egg whites until they are frothy .
  • Add the salt and cream of tartar, then beat until the eggs hold stiff peaks.
  • Add the remaining sugar, three tablespoons at a time, beating well after each addition.
  • Fold in the flour/sugar mixture about ½ a cup at a time, then fold in the vanilla flavoring and chocolate chips.
  • Spoon the batter into an ungreased angel food cake tube pan.
  • Bake on the lowest oven rack for 45 minutes or until the top is lightly browned and looks dry.
  • Remove the pan from the oven and immediately invert the pan, standing it upside down on 3 glasses that are equal in height for support.
  • Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.

MAKE THE FROSTING:

  • Place all of the frosting ingredients into an electric mixing bowl.
  • Whip on medium high speed for about 3-5 minutes or until a fluffy whipped cream has formed.

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