Pink Angel Food Cake

There is something inherently magical about a cake that feels like biting into a sweetened cloud. This Pink Angel Food Cake is exactly that—a masterpiece of texture and delicate flavor that stands out on any dessert table. Whether you are hosting a whimsical birthday party, a spring baby shower, or simply want to brighten a Sunday afternoon, this cake delivers a “wow” factor without the heaviness of traditional butter cakes. The vibrant pink hue, combined with the ethereal fluffiness of homemade marshmallow frosting, creates a nostalgic yet sophisticated treat. In this guide, I will walk you through the precise science of whipping egg whites and the secrets to achieving that iconic tall, airy structure that defines a perfect angel food cake.

Why You’ll Love This Recipe

You will fall in love with this recipe because it strikes the perfect balance between visual elegance and simple, clean flavors. Unlike dense pound cakes, this Pink Angel Food Cake is naturally fat-free, relying on whipped egg whites for its structure. The addition of almond extract provides a professional, bakery-style depth that complements the sweetness of the marshmallow frosting. Furthermore, the frosting itself is a revelation—glossy, stable, and much lighter than a heavy buttercream. It is a fantastic project for bakers who want to practice their meringue skills while creating a dessert that is guaranteed to be the centerpiece of any gathering.

What Is Pink Angel Food Cake?

Angel food cake is a type of sponge cake that originated in the United States in the late 19th century. It is unique because it uses no fat—no butter, no oil, and no egg yolks. The leavening comes entirely from the air whipped into egg whites. Our “Pink” version adds a touch of playful color to the batter and the frosting, making it a “festive” variation of the classic. The texture is porous and springy, designed to be paired with light toppings like fruit or, in our case, a cooked meringue-based marshmallow frosting. It’s the “food of angels” because of its heavenly lightness and pure white (or in this case, pink) crumb.

Ingredients Overview

To achieve the best results, every ingredient in this Pink Angel Food Cake serves a specific structural purpose.

• Egg Whites: You will need approximately 13 to 14 large egg whites. It is crucial they are at room temperature to ensure they reach maximum volume when whipped.
• Cake Flour: This is essential. Cake flour has a lower protein content than all-purpose flour, which results in a tender, delicate crumb.
• Superfine Sugar: Also known as caster sugar, its small crystals dissolve quickly into the egg whites, creating a stable meringue without grittiness.
• Cream of Tartar: This acidic component stabilizes the tiny air bubbles in the egg whites, preventing the cake from collapsing.
• Vanilla Bean Paste & Almond Extract: The vanilla provides warmth, while the almond extract adds that classic “wedding cake” aroma that elevates the entire flavor profile.
• Pink Food Coloring: A few drops of gel or liquid coloring will transform the cake into a vibrant masterpiece.

Ingredient Substitutions & Tips

If you don’t have superfine sugar, you can pulse granulated sugar in a food processor for 30 seconds to create your own. While vanilla extract works perfectly fine, vanilla bean paste adds beautiful black specks that signify high quality. If you are sensitive to nuts, you can omit the almond extract, though the flavor will be less complex. For the food coloring, I recommend using gel-based colors as they provide intense pigment without adding excess liquid to the delicate meringue. Finally, if you cannot find cake flour, you can make a substitute by removing 2 tablespoons of all-purpose flour from 1 cup and replacing it with 2 tablespoons of cornstarch, sifting them together several times.

Step-by-Step Instructions

1. Preparation: Set your oven rack to the lower-third position and preheat to 350°F (180°C). Sift the cake flour, powdered sugar, and salt together four times. This might seem excessive, but it’s the secret to a light, lump-free cake.
2. The Meringue: Wipe your mixing bowl with lemon juice to ensure it is grease-free. Beat the room-temperature egg whites on low until frothy. Add the cream of tartar and increase to medium speed. Once soft lines appear, add the superfine sugar one tablespoon at a time. Beat until soft, droopy peaks form. Fold in your extracts and pink coloring.
3. Folding: Remove the bowl from the mixer. Sift the dry ingredients over the meringue in four separate additions. Use a large spatula to fold the flour in gently—think of a “down, across, and over” motion. You want to keep as much air as possible.
4. Baking: Transfer the batter into an ungreased 10-inch angel food cake pan. Smooth the top and bake for 35 minutes. The cake is done when the top springs back and a skewer comes out clean.
5. Cooling: This is the most important step. Immediately invert the pan onto a wire rack. Cooling it upside down stretches the protein bonds, preventing the cake from collapsing under its own weight. Let it cool for a full hour.
6. Frosting: Create the marshmallow frosting by whisking egg whites, sugar, corn syrup, and salt over a water bath until it reaches 130°F. Remove from heat and beat on high until thick, glossy, and cool. Add your pink tint and swirl it generously over the cake.

Expert Baking Tips

The number one rule of angel food cake is to avoid grease at all costs. Even a tiny speck of egg yolk or a trace of oil in your bowl will prevent the egg whites from whipping to their full potential. I always wipe my bowl and whisk with a bit of lemon juice or white vinegar before starting. Additionally, do not grease your pan. The batter needs to “cling” to the sides of the tube pan to climb and rise. If the pan is greased, the batter will slip down and result in a flat, dense disc. Lastly, use a serrated knife with a gentle sawing motion when slicing to avoid squashing the delicate structure.

The Secret to Perfect Marshmallow Frosting

The frosting used here is essentially a “7-minute frosting” or a cooked meringue. The key to its marshmallow-like texture is the light corn syrup, which prevents sugar crystallization and adds a beautiful gloss. Heating the mixture to 130°F (54°C) not only ensures the egg whites are safe to consume but also helps the sugar dissolve completely for a silky mouthfeel. When beating the frosting, wait until the bowl feels cool to the touch before you stop; this ensures the frosting is stable enough to hold those beautiful, decorative swirls without weeping or melting off the cake.

Serving Suggestions

Serve this Pink Angel Food Cake on a glass pedestal to show off its height and color. It pairs beautifully with a side of fresh macerated strawberries or raspberries, which cut through the sweetness of the marshmallow frosting. For a tea party, serve thin slices alongside a pot of Earl Grey or a floral herbal tea. If you’re serving this at a birthday party, don’t forget the rainbow nonpareil sprinkles—they add a nostalgic crunch and a pop of color that children and adults alike will find irresistible.

Storage & Make-Ahead Tips

Angel food cake is best enjoyed on the day it is made, but it can be stored in an airtight container at room temperature for up to two days. If you have already frosted the cake, it is better kept in the refrigerator due to the nature of the marshmallow frosting, though it may lose some fluffiness. You can bake the cake a day in advance, keep it tightly wrapped (unfrosted) at room temperature, and frost it just before serving to ensure the best texture and presentation.

FAQs

Q: Why did my angel food cake fall out of the pan while cooling?
A: This usually happens if the cake is underbaked or if you used a non-stick pan. The cake needs to be fully set and stuck to the sides of a traditional aluminum pan to stay put while inverted.

Q: Can I use carton egg whites?
A: It is generally not recommended. Carton egg whites are pasteurized in a way that often prevents them from reaching the necessary volume for an angel food cake. Freshly cracked eggs are always best.

Q: My frosting is grainy, what happened?
A: The sugar didn’t dissolve completely during the water bath stage. Ensure you whisk constantly and check that the mixture feels smooth between your fingers before moving to the stand mixer.

Q: Can I make this cake chocolate?
A: Yes, you can replace 1/4 cup of the cake flour with high-quality cocoa powder, but you would likely omit the pink coloring in that case.

Baking a Pink Angel Food Cake is a rewarding experience that brings a touch of whimsy to the kitchen. It’s a testament to how simple ingredients like egg whites, sugar, and flour can be transformed into something truly spectacular with the right technique. Don’t be intimidated by the sifting or the folding; these steps are the building blocks of a masterpiece. Once you see that tall, pink, fluffy slice on your plate, you’ll know every second of effort was worth it. Happy baking!

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