Pink Angel Food Cake
A cloud-like Pink Angel Food Cake that is as delicious as it is beautiful. This fat-free cake is incredibly light, infused with almond and vanilla, and topped with a billowy pink marshmallow frosting that tastes like a dream.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 65 minutes
- Yield: 12 servings
- Cuisine: American
Ingredients
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
6 egg whites (about 180 g)
1 3/4 cups plus 2 tbsp granulated sugar
2 tbsp light corn syrup
1/4 tsp cream of tartar
Dash of salt
1 tsp vanilla bean paste
Rainbow nonpareil sprinkles
Instructions
Preheat oven to 350°F (180°C). Sift flour, powdered sugar, and salt four times.
Beat 2 cups egg whites and cream of tartar until soft peaks form.
Gradually add superfine sugar while beating. Fold in vanilla, almond, and pink coloring.
Sift dry ingredients over meringue in 4 additions, folding gently.
Bake in an ungreased 10-inch tube pan for 35 minutes.
Invert pan and cool for 1 hour. Remove from pan.
Cook frosting egg whites, sugar, syrup, and salt over simmering water to 130°F.
Beat frosting on high until thick and glossy. Fold in pink coloring.
Frost the cooled cake and decorate with sprinkles.
Notes
• Ensure all equipment is completely grease-free before starting.
• Use room temperature egg whites for maximum volume.
• Do not grease the pan; the cake needs to climb the walls to rise.
• Sifting 4 times is essential for the signature airy texture.
Find it online: https://pinchofwarmthbakes.com/pink-angel-food-cake/