Save on Pinterest

Mint Angel Cake

Total Time

Prep: 20 min. Bake: 40 min. + cooling


16 servings

One sight of this lovely cake will have guests saving room for dessert! For an easy garnish, sprinkle with crushed mint candies.—Agnes Ward, Stratford, Ontario
Mint Angel Cake Recipe photo by Taste of Home


  • 12 large egg whites
  • 1 cup cake flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1-1/4 cups sugar
  • 1/4 cup plus 3 tablespoons crushed peppermint candies, divided
  • 1/4 cup water
  • 1-3/4 cups heavy whipping cream


  1. Let egg whites stand at room temperature 30 minutes. Sift flour twice; set aside.
  2. Preheat oven to 350°. Add cream of tartar, almond extract and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour, about 1/2 cup at a time.
  3. Gently spoon mixture into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack until lightly browned and entire top appears dry, 40-50 minutes. Immediately invert pan; cool completely, about 1 hour.
  4. In a small saucepan, combine 1/4 cup crushed candies and water. Cook and stir over medium heat until candies are melted and syrupy. In a large bowl, beat cream until stiff peaks form.
  5. Run a knife around side and center tube of pan. Remove cake to a serving platter; cut horizontally into 3 layers. Place bottom layer on a serving plate; brush with 2 tablespoons mint syrup. Spread with 1/2 cup whipped cream; sprinkle with 1 tablespoon crushed candies. Repeat layers.
  6. Top with third cake layer. Frost top and sides of cake with remaining whipped cream. Top with remaining candies. Store in refrigerator.

Nutrition Facts

1 slice: 213 calories, 10g fat (6g saturated fat), 36mg cholesterol, 90mg sodium, 27g carbohydrate (19g sugars, 0 fiber), 4g protein.

Recommended Video

More from Taste of Home