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Pink Angel Food Cake

Deliciously Light Pink Angel Food Cake for Celebrations

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This delightful Pink Angel Food Cake captures light, airy sweetness with a blush of strawberry flavor, making it perfect for celebrations.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Cake Flour Provides structure and a tender crumb
  • 1 cup Powdered Sugar Adds sweetness and smooth texture
  • 1/4 teaspoon Salt Enhances flavor
  • 2 cups Egg Whites (about 13-14 large), room-temperature for better volume
  • 1 teaspoon Cream of Tartar Stabilizes egg whites
  • 1 cup Superfine Sugar Sweetens and helps form glossy meringue
  • 1 teaspoon Vanilla Bean Paste Adds flavor; substitute with pure vanilla extract
  • 1/2 teaspoon Almond Extract Optional, for flavor
  • 2-3 drops Pink Food Coloring Enhances visual appeal
For Pink Marshmallow Frosting
  • 1 cup Granulated Sugar Main sweetening agent
  • 1/4 cup Light Corn Syrup Adds shine and moisture
  • 1 dash Salt Balances sweetness
  • 1 teaspoon Vanilla Bean Paste Adds character to frosting
  • 1 tablespoon Rainbow Nonpareil Sprinkles Optional, for decoration

Equipment

  • Large mixing bowl
  • Electric Mixer
  • Angel Food Cake Pan
  • Rubber Spatula
  • Heatproof Bowl

Method
 

Baking Instructions
  1. Preheat the oven to 350°F (180°C) and position the oven rack in the lower third.
  2. Sift together the cake flour, powdered sugar, and salt four times.
  3. Beat egg whites in a clean bowl until frothy; add cream of tartar.
  4. Gradually add superfine sugar while beating until soft peaks form.
  5. Mix in vanilla bean paste, almond extract, and pink food coloring until combined.
  6. Fold the dry ingredients into the egg white mixture in four additions.
  7. Transfer batter into an ungreased angel food cake pan.
  8. Bake for about 35 minutes or until top springs back when touched.
  9. Invert cake immediately after baking to cool upside down for about one hour.
  10. For frosting, combine egg whites and sugar over simmering water until 130°F (54°C).
  11. Beat mixture until glossy and stiff peaks form.
  12. Frost the cooled cake with Pink Marshmallow Frosting and decorate with sprinkles.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 35gProtein: 3gSodium: 100mgPotassium: 80mgSugar: 25gCalcium: 1mgIron: 2mg

Notes

Ensure egg whites are room temperature for maximum volume. Do not grease the pan to allow the cake to rise properly.

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