Soft Pink Angel Food Cake
A delightful and airy dessert that features a charming pink hue, perfect for special occasions and easy to make with just a few simple ingredients.
Ingredients
Dry Ingredients
- 1 cup cake flour Sifted
- 1.5 cups granulated sugar Split into two portions for mixing with egg whites
- 1 teaspoon cream of tartar Helps stabilize the egg whites
- 1/4 teaspoon salt
Wet Ingredients
- 12 large egg whites Must be at room temperature for maximum volume
- 1 teaspoon vanilla extract
- Pink food coloring Optional, for coloring Add a few drops to desired shade
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Sift together the cake flour and 1 cup of granulated sugar in a medium bowl.
Beating Egg Whites
- In a large mixing bowl, beat the egg whites until frothy.
- Add cream of tartar and salt, then continue to beat until soft peaks form.
- Gradually add the remaining sugar, one tablespoon at a time, until stiff peaks form.
Folding Ingredients
- Gently fold in the vanilla extract and pink food coloring if desired.
- Carefully fold in the sifted flour mixture, being careful not to deflate the egg whites.
Baking
- Pour the batter into an ungreased angel food cake pan.
- Bake for 30-35 minutes until lightly golden and springs back when touched.
- Once done, invert the pan to cool completely before removing the cake.
Serving
- Serve plain or with fresh fruit and whipped cream.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store the cake at room temperature for up to two days or refrigerate for up to a week. For longer storage, freeze for up to two months.