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Beautiful Pink Angel Food Cake Recipe

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★★★★★

4.6 from 144 reviews

This Beautiful Pink Angel Food Cake is a light and fluffy dessert featuring a delicate pink hue and topped with a glossy pink marshmallow frosting. The cake combines airy whipped egg whites with cake flour and is baked to perfection, then cooled upside down to maintain its fluffy texture. Finished with a sweet, glossy frosting and optional rainbow sprinkles, this crowd-pleasing dessert is as visually stunning as it is delicious.

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, airy texture. Set this mixture aside for later use.
  2. Make the Meringue for Cake: Wipe the bowl and whisk attachment of an electric mixer with a paper towel and a little lemon juice to remove any grease. Add the egg whites and beat on the lowest speed until frothy, about 30 seconds. Sprinkle in the cream of tartar and continue beating on medium speed until the egg whites thicken slightly 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 a few drops of pink food coloring if using.
  3. Fold Dry Ingredients into Meringue: Remove the bowl from the mixer. Sift the dry ingredients over the meringue in four additions, folding gently but thoroughly with a spatula after each addition to maintain the airiness of the batter.
  4. Bake the Cake: Carefully transfer the batter into an ungreased 10-inch angel food cake pan and smooth the top with a small offset spatula. 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 early to prevent deflation.
  5. Cool the Cake Upside Down: 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 of the cake with a thin metal spatula or knife and carefully lift the cake out of the pan. Let it cool completely on a wire rack to preserve its fluffy structure.
  6. Prepare Pink Marshmallow Frosting: Wipe the bowl and whisk attachment of a stand mixer with lemon juice to remove grease. In the bowl, combine egg whites, granulated sugar, light corn syrup, cream of tartar, and a dash of salt. Place the bowl over a pot of simmering (not boiling) water and whisk gently but constantly until the mixture reaches 130°F (54°C) on a candy thermometer. Transfer the bowl back to the mixer and beat on low for 2 minutes, medium for 2 minutes, then high until very thick and glossy, about 5 minutes. Beat in vanilla and pink food coloring until well combined. Use immediately for best texture.
  7. Frost and Decorate the Cake: Place the cooled cake wide end down on a cake plate or pedestal. Pile the pink marshmallow frosting on top and spread it from the top down the sides with a metal spatula. Use the back of a spoon to create decorative swirls. Sprinkle with rainbow nonpareil sprinkles or preferred decorations. Add extra sprinkles just before serving for extra crunch.

Notes

  • Make sure all bowls and whisk attachments are completely free from grease to ensure egg whites whip properly.
  • Cool the angel food cake upside down to prevent it from collapsing and to keep it fluffy.
  • Use superfine sugar for the meringue in the cake to help it dissolve more easily and create a smooth texture.
  • For a more intense pink color, add additional drops of pink food coloring to both the batter and frosting as desired.
  • The marshmallow frosting should be used immediately for the best glossy texture and spreadability.
  • If you don’t have an angel food cake pan, a tube pan or chiffon cake pan can work as alternatives.

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

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