Beautiful Pink Angel Food Cake Recipe

Introduction

This Beautiful Pink Angel Food Cake is a light and airy dessert with a delicate strawberry flavor and a lovely pink hue. Perfect for celebrations or a sweet treat, it’s naturally fat-free and melts in your mouth.

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. Step 1: Preheat your oven to 350°F (175°C). Use an ungreased 10-inch tube pan. Do not line or grease the pan.
2. Step 2: In a bowl, sift together cake flour, 1/2 cup of sugar, and salt. Sift twice to ensure a fine texture.
3. Step 3: In a large clean bowl, beat the egg whites on medium speed until foamy.
4. Step 4: Add the cream of tartar and continue beating until soft peaks form.
5. Step 5: Gradually add the remaining 3/4 cup sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
6. Step 6: Gently beat in the strawberry extract and food coloring until just combined.
7. Step 7: Sift the flour mixture over the egg whites in small batches, folding gently with a spatula after each addition to avoid deflating the batter.
8. Step 8: Spoon the batter into the tube pan and smooth the top evenly.
9. Step 9: Bake for 35 to 40 minutes, or until the cake springs back lightly when touched.
10. Step 10: Immediately invert the pan onto a bottle or cooling rack and let the cake cool completely upside down.
11. Step 11: Once cooled, run a knife gently around the edges to release the cake. Add whipped topping or glaze if desired, then sprinkle with rainbow sprinkles for a festive touch.

Tips & Variations

• Make sure the egg whites are free of any yolk and the bowl and beaters are completely clean for the best volume.
• For a natural pink color, substitute food coloring with strawberry puree, but reduce liquid in the recipe accordingly.
• Try adding a teaspoon of lemon zest to the flour mixture for a subtle citrus twist.
• The cake can be decorated with fresh strawberries instead of sprinkles for a fresh, fruity topping.

Storage

Store the angel food cake covered at room temperature for up to 2 days to keep it soft and airy. For longer storage, wrap tightly and freeze for up to 1 month. Thaw at room temperature before serving. Leftovers can be warmed slightly in the microwave for a few seconds to revive softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use vanilla extract instead of strawberry extract?

Yes, vanilla extract works well and will give a classic angel food cake flavor, but it won’t have the pink color or strawberry taste.

Why is the pan ungreased for angel food cake?

The batter needs to cling to the sides of the ungreased pan to rise properly and achieve its light texture. Greasing the pan can cause the cake to collapse or not rise evenly.

Beautiful Pink Angel Food Cake Recipe

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4.7 from 89 reviews

This Beautiful Pink Angel Food Cake is a light, airy dessert with a delicate strawberry flavor and a stunning pink hue. Made by whipping egg whites to stiff peaks and folding in sifted cake flour and sugar, it results in a tender, fluffy cake perfect for celebrations or an elegant treat. The optional rainbow sprinkles add a fun, colorful touch to this classic angel food cake.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Total Time: 55-60 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 1 cup cake flour, sifted
• 1 1/4 cups granulated sugar, divided
• 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

Toppings (Optional)

• Rainbow sprinkles

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare an ungreased 10-inch tube pan without lining or greasing it to ensure the cake can cling to the sides and rise properly.
2. Prepare Dry Mix: In a bowl, sift together the cake flour, 1/2 cup of the granulated sugar, and salt. Sift twice to achieve a fine texture essential for the cake’s light crumb.
3. Beat Egg Whites: In a large, clean mixing bowl, beat the 12 egg whites on medium speed until they become foamy, indicating they are ready for stabilization.
4. Add Cream of Tartar: Add the cream of tartar to the foamy egg whites and continue beating until soft peaks form—this helps stabilize the whites and maintain volume.
5. Incorporate Sugar Gradually: Gradually add the remaining 3/4 cup of sugar one tablespoon at a time, beating on high speed until stiff, glossy peaks form, which is crucial for the cake’s structure.
6. Add Flavor and Color: Gently beat in the strawberry extract and the red or pink food coloring drops until just combined, giving the batter its signature flavor and beautiful pink color.
7. Fold in Dry Ingredients: Sift the flour mixture over the egg whites in small batches. Carefully fold with a spatula after each addition to maintain the batter’s airy texture without deflating it.
8. Transfer Batter to Pan: Spoon the folded batter into the prepared tube pan and smooth the top evenly, ensuring the cake will bake uniformly.
9. Bake Cake: Bake in the preheated oven for 35–40 minutes, or until the cake springs back to the touch, indicating it is fully baked.
10. Cool Upside Down: Immediately invert the pan onto a bottle or cooling rack to cool completely upside down, which prevents the cake from collapsing.
11. Release and Serve: Once cooled, run a knife along the edges of the pan to loosen the cake. Optionally, add a whipped topping or glaze and sprinkle with rainbow sprinkles for decoration before serving.

Notes

• Do not grease the tube pan; the cake needs to cling to the sides to rise properly.
• Ensure egg whites are at room temperature for maximum volume.
• Fold flour mixture gently to maintain airiness in the batter.
• Cooling the cake upside down prevents shrinking and collapse.
• Use a clean, grease-free bowl and beaters for best egg white performance.
• Optional toppings like whipped cream or glaze can enhance the cake’s flavor and appearance.

Keywords: angel food cake, strawberry cake, pink cake, light cake, fluffy cake, dessert, angel food, baked cake