• 1½ cups sugar, divided
• 1 cup cake flour
• ½ tsp salt
• 12 chilled egg whites
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 tbsp cold water
• 1 tsp cream of tartar
• ⅓ cup crushed peppermints

Garnish (optional)

• dusting of confectioners sugar
• crushed & whole peppermints

Special Equipment

• flour sifter
• electric mixer
• 9" or 10" tube pan

Mix Ingredients & Bake

1. Preheat oven to 350º
2. Sift together cake flour, ¾ cup sugar, and salt over a sheet of parchment paper or wax paper (makes it easier to add to the mixer). Repeat this process 3 times. Set aside
3. In an electric mixer bowl, beat cold egg whites, lemon juice, vanilla extract, cold water and cream of tartar on medium until egg whites are foamy and make soft peaks
4. Gradually add remaining ¾ cup sugar, about 1 tbsp at a time. Mix until egg whites are glossy and make stiff peaks that bend at the points. (This ensures that you didn't over-beat egg whites)
5. Gently and gradually fold flour mixture into egg whites; with the last addition of flour, fold in the crushed peppermints. Pour the batter into an ungreased 9” or  10” inch tube pan
6. Bake at 350º for 30-40 minutes or until cake springs back when touched

Let Cool & Garnish

1. Invert pan and let cake cool completely, about 30 minutes
2. Garnish with sifted confectioners sugar, crushed and whole peppermint candy

Serving Suggestion - Goes great with peppermint stick ice cream!