Happy Week-end to everyone out there in honor of the new up in coming movie , I thought I would take you back to the beginning. I was lucky enough as a kid to see this movie on a field trip for school. The Muppets will forever hold a place near and dear to my heart......
Tis the season for "Miss Piggy's Pink Peppermint Cake"
1 cup cake flour (sifted)
112 cups sugar (divided)
12 large egg whites
1 tsp cream of tartar
14 tsp salt
112 tsps vanilla extract
112 tsps fresh lemon juice
12 tsp almond extract
14 tsp food coloring (red)
12 cup peppermint (crushed hard, candy)
1 Preheat oven to 325ºF.
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 325°F 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!
Saturday, November 19, 2011
Posted by Pink Peony at 4:52 PM