Mint cake with candy cane sprinkles

Ingredients:

Cake

• 165g unsalted butter, room temperature, plus extra for greasing pans
• 2 cups sifted cake flour (sift first, then measure) + extra for dusting
• 1.5 tsp baking powder
• 3/4 tsp salt
• 3/4 cup whole milk at room temperature
• 1 tsp vanilla extract
• 0.5 tsp peppermint extract
• 1.5 cups of sugar
• Whites of 3 large eggs at room temperature

Glaze

• 1.5 cups of sugar
• 0.5 cup light corn syrup
• Whites of 6 large eggs
• A pinch of salt
• 0.5 tsp vanilla extract
• 0.5 tsp peppermint extract
• 1/4 cup crushed mint candy canes, plus extra for topping

Preparation:

1. Position oven racks in the middle and lower thirds of the oven and preheat to 350°F (175°C). Lightly grease three 8-inch (20cm) round cake pans and line the bottoms with parchment paper; grease the parchment and dust with flour, shaking out any excess.
2. Cakes:
   
   Sift the flour, baking powder, and salt into a medium bowl. Whisk the milk with the vanilla and mint extracts in a small bowl; set aside. In a large bowl, beat the butter with a mixer on medium speed until smooth, about 1 minute. Gradually beat in 1 cup of sugar, then increase the mixer speed to high and continue beating until light and fluffy, about 5 minutes.
3. Reduce mixer speed to low and add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour, until completely incorporated. Scrape down the bottom of the bowl, then increase mixer speed to medium and beat until smooth, about 5 more minutes.
4. In another large bowl, beat the egg whites with a mixer (fitted with a clean whisk) on high speed until foamy. Gradually add the remaining 1/2 cup sugar and continue beating until stiff, glossy peaks form, about 6 minutes. Using a silicone spatula, gently fold the beaten egg whites into the batter in three batches until fully incorporated.
5. Divide the batter evenly among the prepared pans. Bake, rotating the pans halfway through, until a toothpick inserted into the center comes out clean, about 20 minutes. Let the cakes cool in the pans for 10 minutes, then run a knife around the edge of each cake and invert them onto wire racks to cool completely. Remove the parchment. The cakes can be baked up to 1 day ahead, wrapped in plastic wrap, and left at room temperature.
6. Glaze:
   
   Pour 1–2 inches of water into a medium saucepan and bring to a boil over medium heat. Combine the sugar, corn syrup, egg whites, 2 tablespoons water, and salt in a heatproof bowl and set it over the saucepan (the bottom of the bowl should not touch the water). Beat until the sugar dissolves and the mixture reaches 165°F (74°C) on a candy thermometer, about 8 minutes. Remove the bowl from the heat and beat with an electric mixer at medium speed until soft peaks form, about 5 minutes. Increase the mixer speed to high and beat until fluffy, about 4 minutes more. Add the vanilla and mint extracts and beat until fully incorporated, another 1 minute.
7. Assemble the cake:
   
   Place 1 cake layer on a serving platter and spread 1 cup frosting over it; sprinkle with about 2 tablespoons crushed candy canes. Place another cake layer on top, spread 1 cup frosting over it, and sprinkle with another 2 tablespoons crushed candy canes. Top with the final cake layer, then spread the remaining frosting over the top and sides of the cake. Sprinkle with the remaining crushed candy canes.