Beautiful Pink Angel Food

This beautiful pink angel food cake has been a delightful centerpiece at many of my family gatherings. Its light, airy texture combined with the subtle sweetness makes it a memorable treat that never fails to impress. Adding a touch of pink coloring gives it a charming twist that feels festive and special.

I first tried this recipe for a friend’s birthday party and was amazed at how everyone kept coming back for seconds. It has since become a go-to when I want a show-stopping but fuss-free dessert.

Gather Your Ingredients

• Cake flour: to create the tender crumb, sift well for best results
• Powdered sugar: helps with sweetness and texture, use fine quality for smoothness
• Salt: enhances the other flavors balancing the sweetness
• Egg whites: at room temperature whip better giving the cake its lift
• Cream of tartar: stabilizes the egg whites for a perfect meringue
• Superfine sugar: dissolves quicker for a smooth meringue, if unavailable pulse regular sugar
• Vanilla bean paste or pure vanilla extract: brings natural, rich aroma, choose pure for best flavor
• Almond extract: adds subtle nutty undertone, optional but recommended
• Pink food coloring: is optional but gives the cake its delicate color, gel based lasts longer and is more vibrant
• Rainbow nonpareil sprinkles: add a fun decorative touch, use sparingly so as not to weigh down the cake

How to Make It

Sift the Dry Ingredients:

Carefully sift the cake flour, powdered sugar, and salt together twice to ensure even distribution and to remove lumps. This step is crucial for a light texture.

Whip the Egg Whites:

Place room temperature egg whites in a large, clean mixing bowl. Add cream of tartar. Beat on medium speed until foamy.

Add Superfine Sugar Gradually:

Increase the mixer speed and slowly add superfine sugar in small batches while continuing to beat until the egg whites form stiff, glossy peaks. This creates a stable meringue that will hold the cake’s shape.

Fold in the Dry Ingredients Gently:

Using a large spatula, carefully fold the sifted dry ingredients into the meringue in thirds. Be gentle and slow to preserve the air incorporated in the mixture.

Add Flavorings and Color:

Fold in vanilla bean paste and almond extract. Add a few drops of pink food coloring if using. Stir lightly to achieve an even pale pink hue.

Prepare the Pan and Pour Batter:

Do not grease the angel food cake pan. Instead, ensure it is clean and dry. Pour the batter in all at once, smooth the top with a spatula.

Bake the Cake:

Place in a preheated oven at 350 degrees Fahrenheit (about 175 Celsius). Bake for 25 to 30 minutes or until the top is golden, and a toothpick inserted comes out clean.

Invert and Cool Completely:

Remove from oven and immediately invert the pan on a bottle or cooling rack. This prevents the cake from collapsing. Let it cool fully in this position for at least one hour.

Remove from Pan and Decorate:

Once cool, gently run a thin knife around the edges to release the cake. Decorate with rainbow nonpareil sprinkles if desired for a festive finish.

This cake reminds me of my grandmother’s birthday parties, where we gathered around, each slice bringing smiles and happy memories.

Flavor Boosters

Serve with fresh berries and lightly whipped cream to balance the sweetness with freshness. A drizzle of lemon glaze adds a bright contrast that pairs wonderfully with the delicate vanilla and almond notes. Enjoy a slice with a cup of fragrant tea or rich coffee for a comforting afternoon treat.

Serving Suggestions

Serve with fresh berries and lightly whipped cream to balance the sweetness with freshness. A drizzle of lemon glaze adds a bright contrast that pairs wonderfully with the delicate vanilla and almond notes. Enjoy a slice with a cup of fragrant tea or rich coffee for a comforting afternoon treat.

Creative Twists

Add fresh strawberry puree folded into the batter during warm spring months for a natural pink tint and fruity flavor. Top with toasted coconut flakes and a dusting of powdered sugar for a tropical summer feel. In winter, serve with spiced berry compote to add warmth and depth.

This pink angel food cake is a charming dessert that impresses every time. Its delicate texture and beautiful color make it a perfect choice for any celebration.

Common Questions About This Recipe

→ What is the key to achieving the fluffy texture?

Whipping the egg whites to stiff peaks and folding them gently into the dry ingredients ensures the cake stays airy and light.

→ Can I customize the flavorings in this cake?

Yes, replacing vanilla and almond extracts with other subtle extracts or citrus zest can create variations while maintaining the cake’s delicate nature.

→ How does the cream of tartar affect the cake?

Cream of tartar stabilizes the egg whites, helping them maintain volume and resulting in a better rise and texture.

→ Is the pink color natural or artificial?

The pink hue comes from a few drops of optional pink food coloring, but natural alternatives like beet juice can be used for a mild tint.

→ What is the best way to serve this angel food cake?

Serve it plain or with fresh berries and whipped cream to complement its delicate sweetness and airy crumb.