Peppermint angel food cakes

Chef: Goodall's
Prep: 20 mins
Cook: 20 mins
Peppermint angel food cakes

5 egg whites

1/2 tsp. cream of tartar

1tsp. Goodall’s vanilla essence

¼ tsp. Goodall’s Almond essence

125g caster sugar

75g flour sieved with a pinch of salt

250 ml whipped cream

15g icing sugar

¼ tsp Goodall’s peppermint essence

Candy canes

Preheat oven to180°C. Line a cupcake baking tin with paper cases.

Whisk the egg whites until they are foamy and add the cream of tartar, almond and vanilla essences. Whisk until stiff peaks form. 

Then whisk in the sugar one spoonful at a time. 

Add in the sieved flour one spoonful at a time with a metal spoon so you don’t lose all of the air in the egg whites.

Spoon the mixture into cupcake cases in a bun tray. Making sure you fill to the top of the case. The mixture will look just like meringue at this stage.

Bake in the oven for 15-20 minutes. Cool thoroughly before decorating.

Whip the cream, sugar and peppermint essence together until it is firm enough to ice the cakes. Cover the tops of the cakes. In a sandwich bag, smash some candy canes with a rolling pin until you get small pieces (not too small as you need texture).

Sprinkle over the cream topping and serve.


Preparation Time
20 minutes

Cooking Time
20 minutes

Main ingredients
Dairy, Flour, Eggs, Sugar

Recipe Type
Party Food, Cakes & Baking, Dessert, Entertaining

Level of Difficulty
Moderately Easy

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