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Beautiful Pink Angel Food Cake Recipe

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★★★★★

4.3 from 24 reviews

This Beautiful Pink Angel Food Cake features a light, airy texture with delicate pink hues, complemented by a glossy pink marshmallow frosting. Perfectly moist and fluffy, this cake is baked to perfection and decorated with playful rainbow sprinkles for an elegant and festive dessert.

Ingredients

Scale

Cake

  • 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 (optional)

Pink Marshmallow Frosting

  • 6 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 or pure vanilla extract
  • Several drops pink food coloring (optional)
  • Rainbow nonpareil sprinkles (optional)

Instructions

  1. Prepare Dry Ingredients: Arrange an oven rack to the lower third position and preheat the oven to 350°F (180°C). Sift together the cake flour, powdered sugar, and salt four times to ensure a light texture. Set this mixture aside.
  2. Make Cake Meringue: Wipe the bowl and whisk attachment of an electric mixer with a paper towel and lemon juice to remove grease. Add the 2 cups of egg whites and beat on the lowest speed until frothy, about 30 seconds. Sprinkle in cream of tartar and beat on medium speed until slightly thickened and swirl lines appear, about 1 minute. Gradually add superfine sugar, one tablespoon at a time, beating until soft to medium droopy peaks form, about 1-2 minutes. Beat in vanilla bean paste, almond extract, and pink food coloring, if using.
  3. Fold Dry Ingredients into Meringue: Remove the bowl from the mixer. Sift the dry flour mixture over the meringue in four additions, folding gently but thoroughly with a spatula after each addition to maintain aeration. Transfer the batter into an ungreased 10-inch angel food cake pan and smooth the top evenly with a small offset spatula.
  4. Bake the Cake: Bake on the lower rack of the oven for about 35 minutes, until the top springs back when lightly touched and a skewer inserted in the center comes out clean. Avoid opening the oven before baking is complete to prevent deflation.
  5. Cool the Cake: Remove the cake from the oven and immediately invert the pan onto a wire rack to cool upside down for one hour. After cooling, loosen the sides and center with a thin metal spatula or knife and carefully lift the cake out. Let it cool completely on the wire rack to maintain structure.
  6. Prepare Marshmallow Frosting: Wipe the bowl and whisk attachment of a stand mixer with lemon juice and a paper towel. Combine 6 egg whites, granulated sugar, light corn syrup, cream of tartar, and salt in the bowl. Place over a pot of simmering water and whisk gently but constantly until mixture reaches 130°F (54°C) on a candy thermometer.
  7. Beat the Frosting: Transfer the bowl to the stand mixer and beat on low speed for 2 minutes, medium speed for 2 minutes, and then high speed until frosting is very thick and glossy, about 5 minutes. Beat in vanilla bean paste and pink food coloring, if using, until smooth and evenly colored. Use immediately for best texture.
  8. Assemble and Decorate: Place the cooled cake wide end down on a cake plate or pedestal. Pile pink marshmallow frosting on top, spreading it from top down the sides with a metal spatula. Create decorative swirls with the back of a spoon. Sprinkle the top generously with rainbow nonpareil sprinkles or desired decorations. Add extra sprinkles just before serving for additional crunch and festivity.

Notes

  • Room temperature egg whites whip better and yield more volume.
  • Do not grease the angel food cake pan to help the batter climb the pan walls during baking for proper rise.
  • Cool the cake upside down in the pan to prevent it from collapsing and preserve light texture.
  • Use a clean bowl free of any grease or fat for whipping egg whites to ensure stable meringue.
  • Pink food coloring is optional; you can adjust the shade to your preference.
  • For a different flavor twist, try substituting almond extract with lemon or orange zest.
  • Store leftover cake covered at room temperature for up to 2 days or refrigerated up to 5 days.

Keywords: angel food cake,pink cake,pink angel food cake,marshmallow frosting,airy cake,light dessert,birthday cake,sprinkles,party cake

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