Description
Bake a stunning Pink Angel Food Cake with our easy, irresistible recipe. Enjoy a light, fluffy dessert perfect for any celebration or treat!
1 cup (120g) cake flour, sifted
1 ½ cups (300g) granulated sugar
1 cup (240ml) egg whites (about 8 large eggs) at room temperature
1 teaspoon cream of tartar
½ teaspoon salt
1 tablespoon vanilla extract
1 tablespoon almond extract (optional)
1 tablespoon pink gel food coloring (or to preference)
Preheat your oven to 350°F (175°C). You’ll need a 10-inch tube pan—no greasing necessary.
In a bowl, combine the sifted cake flour and ¾ cup of granulated sugar. Mix them together with a whisk.
In a separate large mixing bowl, add the egg whites, cream of tartar, and salt. Beat until soft peaks form.
With the mixer running on medium speed, gradually add the remaining ¾ cup of granulated sugar. Beat until stiff peaks form.
Mix in the vanilla and almond extracts as well as the pink food coloring.
Gradually add the flour mixture to the egg white mixture. Use a rubber spatula to gently fold it in.
Once the flour is no longer visible, pour the batter into your prepared tube pan.
Bake for about 35-40 minutes or until the cake is golden brown and springs back when lightly pressed.
Invert the pan onto a bottle or a wire rack and let the cake cool completely upside down.
Once cooled, run a knife around the edge to loosen it and gently remove it from the pan.
Notes
Enjoy the light and airy delight of Pink Angel Food Cake, perfect for any occasion and reminiscent of childhood summers in grandma’s kitchen.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 120
- Sugar: 22g
- Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 3g
Keywords: Pink Angel Food Cake, dessert recipe, cake recipe, light and airy cake, summer dessert
