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Pink Angel Food Cake

A whimsical and light cake that's perfect for celebrations, featuring a fluffy texture and a glossy pink frosting.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Birthday, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Angel Food Cake 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
Frosting / Italian Meringue Ingredients
  • 6 large 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 (for decoration)

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C).
  2. Sift the cake flour, powdered sugar, and salt together four times.
  3. In a clean bowl, beat the egg whites with cream of tartar until soft peaks form.
  4. Gradually add superfine sugar while continuing to beat until glossy.
  5. Gently fold in vanilla, almond extract, and pink food coloring until even.
  6. Sift dry flour mixture over meringue in four additions, folding gently each time.
  7. Pour the batter into an ungreased 10-inch tube pan and smooth the top.
Baking
  1. Bake for 35 minutes until the top is golden.
  2. Invert the pan immediately onto a bottle and let cool for 1 hour.
  3. After cooling, run a knife around the edges to release the cake.
Making the Frosting
  1. Set up a double boiler and combine granulated sugar, corn syrup, salt, and egg whites.
  2. Cook while whisking gently until mixture reaches 130°F.
  3. Transfer to a mixer and beat on high until thick and glossy.
  4. Fold in vanilla bean paste and additional pink coloring if desired.
Frosting the Cake
  1. Frost the cooled cake with the meringue and decorate with sprinkles.

Notes

Use grease-free bowls and beaters for perfect meringue. Room-temperature egg whites whip to a greater volume. Superfine sugar dissolves into meringue faster. Don't grease the pan.