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Beautiful Pink Angel Food Cake Recipe

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★★★★★

4.5 from 148 reviews

This Beautiful Pink Angel Food Cake is a light, airy, and fluffy dessert perfect for celebrations or a special treat. Flavored with strawberry extract and enhanced with a subtle pink hue from food coloring, this cake uses whipped egg whites and cake flour to achieve its signature texture. Served plain or topped with whipped cream and rainbow sprinkles, it’s a visually stunning and deliciously sweet delight.

Ingredients

Scale

Dry Ingredients

  • 1 cup cake flour, sifted
  • 1 1/4 cups granulated sugar, divided (1/2 cup + 3/4 cup)
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cream of tartar

Wet Ingredients

  • 12 egg whites, room temperature
  • 1 teaspoon strawberry extract
  • 2 to 3 drops red or pink food coloring

Optional Toppings

  • Rainbow sprinkles
  • Whipped topping or glaze (optional)

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Use an ungreased 10-inch tube pan without lining or greasing to allow the batter to climb and form the cake’s characteristic height and texture.
  2. Sift dry ingredients: Sift together the cake flour, 1/2 cup granulated sugar, and salt twice to ensure a fine, even texture and to incorporate air, which helps with the lightness of the cake.
  3. Beat egg whites until foamy: In a large, clean bowl, beat the room temperature egg whites on medium speed until they become foamy, preparing them for stabilization.
  4. Add cream of tartar and beat to soft peaks: Add cream of tartar to the egg whites to help stabilize the foam. Beat until soft peaks form, meaning the peaks hold shape but the tips curl over slightly.
  5. Gradually add remaining sugar and beat to stiff peaks: Slowly add the remaining 3/4 cup sugar, about one tablespoon at a time, beating continually until stiff, glossy peaks form, indicating the meringue is ready and stable.
  6. Incorporate flavor and color: Gently beat in the strawberry extract and red or pink food coloring until just combined. Avoid overmixing to maintain the meringue’s volume.
  7. Fold in sifted flour mixture: Sift the flour mixture over the egg whites in small batches. Using a spatula, gently fold in each addition carefully to preserve as much air as possible, which ensures the cake’s light texture.
  8. Transfer batter to pan: Spoon the batter into the prepared tube pan, smoothing the top gently without deflating the batter.
  9. Bake the cake: Bake in the preheated oven for 35 to 40 minutes. The cake is done when it springs back lightly to the touch and has risen significantly.
  10. Cool the cake upside down: Immediately invert the pan onto a bottle or cooling rack to cool completely while hanging upside down. This prevents collapse and maintains height.
  11. Remove from pan and add toppings: Run a knife along the edges to release the cake carefully. Add whipped topping or glaze if desired and decorate with rainbow sprinkles for added color and texture.

Notes

  • Ensure your mixing bowl and beaters are completely clean and free of grease to achieve proper egg white volume.
  • Do not grease the pan; this allows the batter to cling and climb the sides for proper rise.
  • Use room temperature egg whites for best volume and stability.
  • Gently fold flour to avoid deflating the whipped egg whites.
  • Cooling the cake upside down is essential to prevent it from collapsing.
  • Optional toppings like whipped cream or glaze add extra flavor but are not necessary.

Keywords: Angel Food Cake, Strawberry Cake, Pink Cake, Light Cake, Fluffy Cake, Birthday Cake

Find it online: https://ellaeatsdaily.com/beautiful-pink-angel-food-cake-recipe/