Peppermint Angel Torte

• 8 egg whites
• 1 teaspoon cream of tartar
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1-1/4 cups sugar
• 1 cup cake flour
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1/2 cup crushed peppermint candies, divided

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar, extracts and salt; beat on high speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until sugar is dissolved and stiff peaks form. Gradually fold in flour, 1/4 cup at a time.
2. Gently spoon into an ungreased 10-in. tube pan; cut through batter with a knife to remove air pockets. Bake at 350u0b0 for 35-40 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely.
3. Run a knife around sides of cake and remove from pan. Cut
4. cake horizontally into three layers. Place the bottom layer on a serving plate. Top with 1/2 cup whipped topping; sprinkle with 2 tablespoons crushed candies. Repeat. Top with remaining cake layer. Spread remaining whipped topping over the entire cake. Sprinkle with remaining candies. Refrigerate for at least 2 hours before serving.

egg whites, cream of tartar, almond, vanilla, salt, sugar, cake flour, frozen whipped topping, peppermint candies

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