Description
This Beautiful Pink Angel Food Cake is soft, airy, and kissed with strawberry flavor and a delicate blush of pink. It’s the perfect dreamy dessert for spring, summer, or any celebration needing a sweet touch of whimsy.
Ingredients
12 egg whites, room temperature
1 cup cake flour, sifted
1 1/4 cups granulated sugar, divided
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon strawberry extract
2 to 3 drops red or pink food coloring
Rainbow sprinkles (optional, for topping)
Instructions
1. Preheat your oven to 350°F (175°C). Use an ungreased 10-inch tube pan. Do not line or grease.
2. In a bowl, sift cake flour, 1/2 cup of sugar, and salt. Sift twice for a fine texture.
3. In a large clean bowl, beat egg whites on medium speed until foamy.
4. Add cream of tartar and beat until soft peaks form.
5. Gradually add the remaining 3/4 cup sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
6. Gently beat in strawberry extract and food coloring until just combined.
7. Sift flour mixture over egg whites in small batches, folding gently with a spatula after each addition.
8. Spoon batter into the tube pan and smooth the top.
9. Bake for 35–40 minutes, or until the cake springs back when lightly touched.
10. Invert the pan onto a bottle or cooling rack and let cool completely upside down.
11. Run a knife along the edges to release the cake. Add whipped topping or glaze if desired and top with sprinkles.
Notes
Use room temperature egg whites for best volume.
Do not grease the pan; the cake needs the surface to climb as it bakes.
Be gentle while folding the flour mixture to keep the batter airy.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 115
- Sugar: 19g
- Sodium: 95mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg