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Peppermint Angel Food Cake Recipe
Peppermint Angel Food Cake perfect to go with vanilla-scented or Eal Grey tea champange or sparkling cider. Sugar 'n' spice are all that's wanted. Skip the Sandwiches.
2 tbsp cornstarch
1 cup granulated sugar
5 large egg whites
1/2 tsp vanilla extract
1 tbsp finely chopped fresh peppermint
Preheat oven to 350 degrees F. Use nonstick baking paper to line the base of anh ungreased angel food cake pan.
Sift together flour, cornstarch, and a tablespoon of the sugar.
Beat egg whites until stiff. Using a wisk, gradually add the rest of the sugar. Continue to wisk the mixture until very thick.
Fold in flour mixture, vanilla, and mint. Turn into the pan and bake 35 to 40 minutes.
Invert the cake, still in pan, over a tray of ice cubes to cool. Do not unmold until cold.