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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.

Ingredients

Scale

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

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