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Beautiful Pink Angel Food Cake

Delicious Jalapeno Popper Twists for Your Next Game Day
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Indulge in the delightful experience of our Beautiful Pink Angel Food Cake—a light and airy dessert that will charm your guests with its stunning pink hue and delicious strawberry flavor. This cake is perfect for birthdays, celebrations, or simply as a sweet treat to brighten your day. With its fluffy texture and elegant presentation, it’s sure to be the centerpiece of any occasion. The recipe is straightforward, making it accessible for bakers of all skill levels. Top it off with fresh fruit or whipped cream for an even more delightful treat!

Ingredients

Scale
  • 1 cup plus 3 tbsp cake flour
  • 1 cup plus 3 tbsp powdered sugar
  • 1/2 tsp salt
  • 2 cups egg whites (about 13–14), room temperature
  • 1 1/2 tsp cream of tartar
  • 3/4 cup plus 2 tbsp superfine sugar
  • 1/2 tsp vanilla bean paste or pure vanilla extract
  • 1/8 tsp almond extract
  • Several drops pink food coloring (optional)
  • 6 egg whites (about 180 g) for frosting
  • 1 3/4 cups plus 2 tbsp granulated sugar for frosting
  • 2 tbsp light corn syrup for frosting
  • 1/4 tsp cream of tartar for frosting
  • Dash of salt for frosting
  • 1 tsp vanilla bean paste or pure vanilla extract for frosting
  • Several drops pink food coloring (optional) for frosting
  • Rainbow nonpareil sprinkles (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, sift together cake flour, powdered sugar, and salt. Set aside.
  3. In another bowl, combine egg whites with cream of tartar. Beat on medium speed until soft peaks form. Gradually add superfine sugar while continuing to beat until stiff peaks form.
  4. Gently fold in vanilla bean paste, almond extract, and several drops of pink food coloring if using.
  5. Carefully add the dry ingredient mixture into the whipped egg whites in three parts. Fold gently after each addition until just combined.
  6. Pour the batter into an ungreased angel food cake pan. Bake for about 35 minutes or until golden brown and springs back when touched.
  7. Invert the pan immediately after removing from the oven to cool completely before removing it from the pan.
  8. In a clean bowl, whip egg whites with granulated sugar, corn syrup, cream of tartar, salt, and vanilla bean paste/extract until glossy peaks form. Add food coloring if desired.
  9. Spread frosting over cooled cake and top with rainbow nonpareil sprinkles if using.

Nutrition

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