Description
This Pink Angel Food Cake is a light and airy dessert featuring a delicate pink hue and topped with a glossy homemade frosting and rainbow sprinkles, perfect for celebrations or a sweet treat.
Ingredients
Units
Scale
Cake
- 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
Frosting
- 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 and sift: Preheat oven to 350°F (180°C). Sift flour, powdered sugar, and salt four times.
- Beat egg whites: Beat 2 cups egg whites and cream of tartar until soft peaks form.
- Add sugar and flavorings: Gradually add superfine sugar while beating. Fold in vanilla, almond, and pink coloring.
- Fold in dry ingredients: Sift dry ingredients over meringue in 4 additions, folding gently.
- Bake: Bake in an ungreased 10-inch tube pan for 35 minutes.
- Cool: Invert pan and cool for 1 hour. Remove from pan.
- Cook frosting: Cook frosting egg whites, sugar, syrup, and salt over simmering water to 130°F.
- Beat frosting: Beat frosting on high until thick and glossy. Fold in pink coloring.
- Frost and decorate: Frost the cooled cake and decorate with sprinkles.
Notes
- Use an ungreased tube pan to ensure proper rising and texture of the angel food cake.
- Be sure to sift dry ingredients multiple times for a light, airy cake.
- Cooling the cake inverted prevents it from collapsing.
- Cooking the frosting over simmering water ensures stability and glossiness.
