Classic Pink Peppermint Angel Food Cake

• 1 cup sifted cake flour
• 1 1/2 cups sugar, divided
• 12 large egg whites
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon almond extract
• 1/4 teaspoon red food coloring
• 1/2 cup crushed hard peppermint candy

1. Preheat oven to 325u0b0F.
2. To make cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup sugar, stirring with a whisk.
3. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form.
4. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, juice, almond extract, and red food coloring.
5. Sift 1/4 cup flour mixture over egg white mixture; fold in and then repeat with remaining flour mixture, 1/4 cup at a time. Fold in crushed peppermint .
6. Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife. Bake at 325u0b0F for 55 minutes or until cake springs back when lightly touched.
7. Invert pan; cool completely. Loosen cake from sides of pan using a thin metal spatula. Invert the cake onto a plate.
8. Serve and enjoy!

cake flour, sugar, egg whites, cream of tartar, salt, vanilla, lemon juice, almond extract, red food coloring, hard peppermint

Taken from www.food.com/recipe/classic-pink-peppermint-angel-food-cake-326103 (may not work)