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Beautiful Pink Angel Food Cake

An enchanting cake that combines the ethereal qualities of egg whites with a touch of sweetness and elegance, perfect for celebrations.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 pieces
Course: Cake, Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup plus 3 tbsp cake flour Sifted
  • 1 cup plus 3 tbsp powdered sugar Sifted
  • 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)
For the frosting
  • 6 egg whites (about 180 g) Room temperature
  • 1 3/4 cups granulated sugar
  • 2 tbsp light corn syrup
  • 1/4 tsp cream of tartar
  • dash salt
  • 1 tsp vanilla bean paste or pure vanilla extract
  • several drops pink food coloring (optional)
  • rainbow nonpareil sprinkles (optional)

Method
 

Preparation
  1. Preheat the oven to 350 degrees F (180 degrees C).
  2. Sift the cake flour, powdered sugar, and salt together four times to infuse air.
  3. Beat the egg whites on low speed until frothy, then add the cream of tartar and beat until soft peaks form.
  4. Gradually add the superfine sugar, beating until medium peaks form.
  5. Fold in the vanilla, almond extract, and pink food coloring carefully.
  6. Gently fold in the dry ingredients in four additions.
  7. Pour the batter into an ungreased 10-inch angel food cake pan.
Baking
  1. Bake for approximately 35 minutes, or until a skewer comes out clean.
  2. Invert the pan to cool upside down for one hour.
Frosting
  1. Whisk the egg whites, granulated sugar, light corn syrup, cream of tartar, and salt over simmering water until the mixture reaches 130 degrees F.
  2. Beat until thick and glossy, then fold in remaining vanilla and food coloring.
  3. Frost the cooled cake and decorate with rainbow nonpareil sprinkles.

Notes

Ensure all ingredients are at room temperature. Be gentle when folding to preserve texture. Avoid non-stick pans.