This Cake was a hit on Christmas. It is a very light and airy cake, topped with whipped cream, and garnished with some candy cane pieces. This became one of my favorites of cakes that I’ve made. If you aren’t making this recipe for the holidays, you can omit the candy canes and use some berries instead.
Ingredients:
12 Egg Whites
1 1/2 cups Granulated Sugar
1 1/2 tsp Cream of Tartar
1/4 tsp salt
1 cup Cake Flour (sifted)
1 1/2 tsp Vanilla Extract
1/2 tsp Almond Extract
Whipped Cream:
About 2 cups Heavy Whipping Cream
1/3 cup Confectioners Sugar
1 tsp Vanilla Extract
Topping:
About 10 Crushed Candy Canes
Recipe:
Preheat oven to 350 degrees F. In a large (clean) standing mixer with a whisk attachment, whisk the Egg Whites, Cream of Tartar, and salt on medium speed until frothy. Once frothy, turn the speed up to medium-high and slowly add the Sugar into the mixture until the Egg Whites have reached stiff peaks. Turn off the mixer and gently fold in the Flour and Extracts using a spatula. When folding in the Flour, add it in 1/3 at a time. (Make sure your Cake Flour has been sifted about 3 times. This step is very important.) Pour the batter into a ~10 in. tube or bundt pan (I recommend the 2 part pan). Run a knife through the pan to remove any air bubbles. Bake for about 40 minutes. DO NOT open oven while baking, or else it will deflate. (If you must look at the cake, turn on the oven light and stick you face up to the door. But not too close unless you want to look like Rudolph.) Immediately invert the pan upside down onto a plate. Cool completely before removing from pan. In a large bowl of a standing mixer or electric mixer, whip the cream until thickened. If you would like this process to go faster, freeze your bowl and whisk ahead of time. Once cream is thick, gradually add the Sugar and Vanilla Extract. Frost your cooled cake with the Whipped Cream. If desired, sprinkle the top with the Crushed Candy Canes for a seasonal look. I hope you enjoyed this recipe! Happy Holidays!
