Mint Angel Cake is a heavenly dessert that blends the light and airy qualities of angel food cake with the refreshing essence of mint. This delightful treat is perfect for any occasion, offering a unique twist on the classic angel food cake. The history of angel food cake dates back to the 19th century, and it is renowned for its ethereal texture, which is achieved by whipping egg whites to perfection. The addition of mint in this recipe adds a refreshing flavor that makes it an ideal choice for spring and summer gatherings.
Angel food cake is a quintessential American dessert with a history dating back to the 19th century. Its exact origin is somewhat disputed, but it is widely believed to have been popularized in the United States during the early 19th century. The cake’s creation is often attributed to African American and Native American cooks who worked in plantation kitchens and utilized beaten egg whites, an essential technique for angel food cake.
The cake gained significant popularity in the late 19th century, thanks to the development of a specialized pan with a center tube that allowed for even baking. It earned the name “angel food” due to its light and airy texture, often described as being fit for angels.
INGREDIENTS
For the Mint Angel Cake:
- 1 ½ cups egg whites (about 12 large eggs), at room temperature
- 1 ½ cups granulated sugar
- 1 cup cake flour
- 1 ½ teaspoons cream of tartar
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 2 tablespoons fresh mint leaves, finely chopped (optional, for extra mint flavor)
- Green food coloring (optional, for a mint-green hue)
For the Mint Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon peppermint extract
- Green food coloring (optional)
INSTRUCTIONS
- Preheat your oven to 350°F (177°C).
- In a large mixing bowl, sift together the cake flour and ¾ cup of granulated sugar. Sift this mixture three times to ensure it’s well combined and free of lumps. Set it aside.
- In another large mixing bowl, beat the egg whites with an electric mixer on low speed until they become foamy.
- Add the cream of tartar and salt to the egg whites, and continue to beat on medium speed until soft peaks form. Soft peaks are achieved when the whites hold their shape, but the tips curl over slightly.
- Gradually add the remaining ¾ cup of granulated sugar, a few tablespoons at a time, while continuing to beat the egg whites. Beat until stiff, glossy peaks form. The egg whites should be thick and glossy.
- Gently fold in the sifted flour mixture in three additions, being careful not to deflate the egg whites. You want to maintain the cake’s airy texture.
- Add the vanilla extract, peppermint extract, and chopped mint leaves (if using). You can also add green food coloring if desired, for a minty hue. Gently fold these ingredients into the batter.
- Pour the batter into an ungreased angel food cake pan. Use a knife or spatula to swirl through the batter to remove any air bubbles.
- Bake in the preheated oven for approximately 35-40 minutes, or until the top is golden brown and the cake springs back when lightly touched.
- Invert the cake pan onto a bottle or cooling rack to cool completely. This prevents the cake from collapsing as it cools.
- Once the cake is completely cool, run a knife around the edges of the pan to loosen the cake. Gently remove it from the pan.
- For the optional mint glaze, whisk together the powdered sugar, milk, peppermint extract, and green food coloring in a small bowl until smooth. Drizzle the glaze over the cooled cake.
- Slice and serve your Mint Angel Cake, and enjoy the delicate minty flavor and light, fluffy texture.
Mint Angel Cake is a delightful dessert that combines the timeless appeal of angel food cake with the invigorating taste of mint. Its history and unique flavor make it a standout choice for any gathering.
