Marbled Peppermint Angel Cake

• 1-1/2 cups egg whites (about 10)
• 3/4 cup all-purpose flour
• 1-1/2 cups sugar, divided
• 1-1/2 teaspoons cream of tartar
• 1-1/2 teaspoons vanilla extract
• 1 teaspoon peppermint extract
• 1/4 teaspoon salt
• 6 drops red food coloring, optional
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1/4 teaspoon peppermint extract
• 6 drops red food coloring, optional
• 1/4 cup crushed peppermint candies

1. Let egg whites stand at room temperature for 30 minutes. Sift flour and 3/4 cup sugar together twice; set aside. In a large bowl, beat egg whites, cream of tartar, extracts and salt on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, 1/4 cup at a time. Divide batter in half; tint half with red food coloring.
2. Alternately spoon plain and pink batters into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350u0b0 for 30-40 minutes or until lightly browned and cracks feel dry. Immediately invert baking pan; cool completely.
3. Run a knife around sides and center tube of pan. REmove cake to a serving plate. For glaze, combine the confectioners' sugar, milk extract and food coloring if desired. Drizzle over cake. Sprinkle with crushed candies.

egg whites, flour, sugar, cream of tartar, vanilla, peppermint, salt, coloring, sugar, milk, peppermint, coloring, peppermint candies

Taken from www.tasteofhome.com/recipes/marbled-peppermint-angel-cake/ (may not work)