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Pink Angel Food Cake

Delightfully Light Pink Angel Food Cake to Brighten Your Day

This Pink Angel Food Cake is a delightful dessert that combines lightness and sweetness for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Cake Flour Provides structure and a fine crumb.
  • 1 cup Powdered Sugar Adds sweetness and texture.
  • 1/4 teaspoon Salt Enhances overall flavor.
  • 12 large Egg Whites Primary leavening agent for airy structure.
  • 1 teaspoon Cream of Tartar Stabilizes egg whites.
  • 1 cup Superfine Sugar Offers sweetness and meringue stability.
  • 1 teaspoon Vanilla Bean Paste Adds depth of flavor.
  • 1/4 teaspoon Almond Extract Adds complexity.
  • a few drops Pink Food Coloring Elevates visual appeal.
For the Frosting
  • 1 cup Granulated Sugar Creates sweetness and texture.
  • 1/4 cup Light Corn Syrup Prevents sugar crystallization.
  • a dash Salt Balances sweetness.
  • optional Rainbow Nonpareil Sprinkles Adds a decorative flair.

Equipment

  • 10-inch tube pan
  • electronic mixer
  • Heatproof bowl
  • rubber spatula

Method
 

Cake Instructions
  1. Preheat your oven to 350°F (180°C). In a bowl, sift together the cake flour, powdered sugar, and salt four times.
  2. In a separate bowl, beat 12 egg whites and 1 teaspoon cream of tartar on medium speed until soft peaks form.
  3. Gradually sprinkle in 1 cup of superfine sugar while beating on high speed until stiff peaks form.
  4. Gently fold in 1 teaspoon vanilla bean paste, 1/4 teaspoon almond extract, and pink food coloring.
  5. Fold in the reserved flour mixture in four additions.
  6. Pour the batter into an ungreased 10-inch tube pan. Bake for 35 minutes, or until a toothpick comes out clean.
  7. Invert the pan to cool upside down for about an hour.
Frosting Instructions
  1. Prepare the frosting by combining 2 egg whites, 1 cup granulated sugar, 1/4 cup light corn syrup, and a dash of salt in a heatproof bowl.
  2. Set over simmering water and whisk until it reaches 130°F (54°C). Beat on high speed until thick and glossy.
  3. Once cool, frost the cake with the marshmallow frosting.
  4. Decorate with rainbow nonpareil sprinkles if desired.

Nutrition

Serving: 1sliceCalories: 120kcalCarbohydrates: 30gProtein: 2gSodium: 80mgPotassium: 50mgFiber: 1gSugar: 20gCalcium: 2mgIron: 2mg

Notes

Ensure bowls and utensils are grease-free for maximum volume. Use a serrated knife to slice the cake gently.

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