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Candy Cane Cake

Makes 8 to 10 servings

This holiday cake recipe is as tasty as it is stunning. For a shortcut version, start with a store-bought angel food cake.

Candy Cane Cake

Leigh Beisch

 1 cup sifted cake or pastry flour
 1 3/4 cups sugar
 12 egg whites, at room temperature
 1 teaspoon cream of tartar
 1/4 teaspoon salt
 1 teaspoon vanilla extract
 1 teaspoon almond extract
 8 ounces peppermint candy canes
 2 cups heavy whipping cream
Step 1

Preheat oven to 325°. Sift together flour and 3/4 cup sugar. Sift again and set aside.

Step 2

In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add 3/4 cup sugar and the vanilla and almond extracts. Continue beating until egg whites are firm but not dry.

Step 3

Sift one-third of the flour-sugar mixture onto the egg whites and, with a rubber or silicone spatula, gently fold the mixture into the egg whites. Add remaining flour in two batches, folding gently after each addition. Turn batter into an ungreased 10-inch tube pan and bake until browned and firm to the touch, 50 to 60 minutes.

Step 4

Invert cake (in pan) on a cooling rack for at least an hour. When completely cool, run a long, thin, sharp knife between cake and pan to loosen, and remove cake.

Step 5

Put candy canes in a large sealable plastic bag. Crush them into small pieces with a meat pounder, rolling pin, or the bottom of a small frying pan. Sift crushed candy with a fine-mesh strainer and reserve candy dust for another use (see Notes). Set crushed candy aside.

Step 6

In a large bowl, beat cream with remaining 1/4 cup granulated sugar until soft peaks form. Frost cake with whipped cream using a spatula to form swirls and peaks. Sprinkle frosted cake with crushed candy canes. (To get candy on the sides, hold your hand about 1 in. from the cake and gently toss crushed candy at the sides.) Serve immediately, using a serrated knife to cut slices.

Step 7

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings Makes 8 to 10 servings

Amount Per Serving
Calories 498Calories from Fat 36
% Daily Value *
Total Fat 20g31%

Saturated Fat 12g60%
Cholesterol 72mg24%
Sodium 174mg8%
Total Carbohydrate 0.0g0%

Dietary Fiber 0.2g1%
Protein 75g150%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.