Beautiful Pink Angel Food (Recipe for Printing)
Enjoy a light and airy pink angel food cake ideal for spring gatherings or special occasions. Made with egg whites, vanilla, and a touch of almond extract. Save & click.
# What You Need:
→ Cake Base
01 -
1 cup plus 3 tablespoons cake flour
02 -
1 cup plus 3 tablespoons powdered sugar
03 -
1/2 teaspoon salt
04 -
2 cups egg whites (about 13 to 14), at room temperature
05 -
1 1/2 teaspoons cream of tartar
06 -
3/4 cup plus 2 tablespoons superfine sugar
07 -
1/2 teaspoon vanilla bean paste or pure vanilla extract
08 -
1/8 teaspoon almond extract
09 -
Several drops pink food coloring, optional
→ Fluffy Frosting
10 -
6 egg whites (about 180 grams)
11 -
1 3/4 cups plus 2 tablespoons granulated sugar
12 -
2 tablespoons light corn syrup
13 -
1/4 teaspoon cream of tartar
14 -
Dash of salt
15 -
1 teaspoon vanilla bean paste or pure vanilla extract
16 -
Several drops pink food coloring, optional
→ Decoration
17 -
Rainbow nonpareil sprinkles, optional
# How to Make It:
01 -
Sift the cake flour and powdered sugar together into a large mixing bowl. Add salt and mix well. Set aside.
02 -
In a separate large bowl, beat 2 cups of egg whites with an electric mixer until foamy. Add cream of tartar and continue to beat until soft peaks form. Gradually add superfine sugar, beating until stiff glossy peaks are achieved.
03 -
Gently fold in vanilla bean paste, almond extract, and several drops of pink food coloring if using, until well combined.
04 -
Carefully fold the sifted flour mixture into the whipped egg whites in several additions. Use a large spatula and avoid deflating the meringue.
05 -
Transfer the batter into an ungreased 10-inch tube pan. Smooth the top. Bake at 325°F (163°C) for 25 minutes, or until the top springs back when touched lightly.
06 -
Immediately invert the pan and allow the cake to cool completely upside down in the pan. This prevents collapsing.
07 -
Run a thin knife around the edges to release the cake. Gently remove from the pan and place on a serving plate.
08 -
In a metal heatproof bowl, combine 6 egg whites, granulated sugar, light corn syrup, cream of tartar, and a dash of salt. Set over a saucepan of simmering water.
09 -
Beat the mixture with a hand mixer on medium-high speed for 6–8 minutes, until stiff peaks form and the mixture is thickened. Remove from heat and beat in vanilla bean paste and pink food coloring if desired.
10 -
Spread the fluffy pink frosting evenly over the cooled cake. Garnish with rainbow nonpareil sprinkles if desired.
# Extra Tips:
01 -
For the lightest texture, ensure egg whites are completely free of yolk and at room temperature before whipping.