Go Back
Beautiful Pink Angel Food Cake

Pink Angel Food Cake

This beautiful, delicate Pink Angel Food Cake is a cloud of sweet, airy perfection. Impossibly light with a tender crumb and a subtle hint of almond and vanilla, this recipe transforms a simple classic into a showstopping centerpiece. It's topped with a fluffy, marshmallow-like frosting, making it perfect for celebrations or a special treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • For the Pink Angel Food Cake:
  • 1 cup plus 3 tbsp cake flour
  • 1 cup plus 3 tbsp powdered sugar
  • 1/2 tsp salt
  • 2 cups egg whites (from about 13–14 large eggs), at 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 (optional)
  • For the Fluffy Pink Frosting:
  • 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
  • A dash of salt
  • 1 tsp vanilla bean paste or pure vanilla extract
  • Several drops pink food coloring (optional)
  • Rainbow nonpareil sprinkles (optional, for decorating)

Equipment

  • 10-inch tube pan with removable bottom
  • Stand mixer with whisk attachment
  • sifter
  • Large spatula
  • Double boiler or a heatproof bowl and a pan of simmering water

Method
 

Instructions
  1. Prep Your Pan and Oven: Preheat your oven to 350°F (175°C). Have a 10-inch tube pan with a removable bottom ready. Do NOT grease the pan. This is critical, as the batter needs to cling to the sides of the pan to rise properly.
  2. Sift Dry Ingredients: In a medium bowl, sift the cake flour, powdered sugar, and salt together three times. This seems like a lot, but it makes the mixture incredibly fine and light, which is key for a tender cake. Set aside.
  3. Whip the Egg Whites: In the clean bowl of a stand mixer fitted with the whisk attachment, beat the room-temperature egg whites and cream of tartar on medium speed until foamy.
  4. Add Sugar and Whip to Stiff Peaks: With the mixer still running, slowly stream in the superfine sugar. Increase the speed to high and beat until stiff, glossy peaks form. This is the point where if you lift the beater, the peak holds its shape and doesn't droop. Be careful not to overbeat.
  5. Add Flavorings: Gently fold in the vanilla extract, almond extract, and a few drops of pink food coloring until just combined.
  6. Fold in Flour Mixture: Sift about one-third of the flour mixture over the whipped egg whites. Gently fold it in with a large spatula, using sweeping motions from the bottom up. Repeat two more times with the remaining flour, folding until no streaks of flour remain. Do not overmix.
  7. Bake the Cake: Carefully pour the batter into the ungreased tube pan and gently spread it evenly. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean and the top springs back when lightly touched.
  8. Cool Completely: Immediately invert the pan onto the neck of a bottle or its own cooling feet. Let it hang upside down until it is completely cool, about 2 hours. This prevents the cake from collapsing. Once cool, run a thin knife around the edges to release the cake.
  9. Make the Frosting: While the cake cools, combine the 6 egg whites, granulated sugar, corn syrup, cream of tartar, and salt in the top of a double boiler or a heatproof bowl set over a pan of simmering water. Whisk constantly for 5-7 minutes, until the sugar has dissolved and the mixture is hot to the touch.
  10. Whip the Frosting: Transfer the mixture to the bowl of a stand mixer and beat on high speed until it’s thick, glossy, and has cooled to room temperature, about 7-10 minutes. Beat in the vanilla and a few drops of pink food coloring.
  11. Decorate: Frost the cooled cake and decorate with rainbow sprinkles if you wish. This makes it a perfect Funfetti Pink celebration cake.

Notes

Ensure all mixing bowls and utensils are impeccably clean and free of any grease, as fat will prevent the egg whites from whipping to full volume. Use room temperature egg whites for the best results. Cool the cake completely upside down to prevent it from collapsing. When folding in the dry ingredients, use a gentle hand to avoid deflating the airy batter.