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Beautiful Pink Angel Food Cake

Beautiful Pink Angel Food Cake

A delightful Beautiful Pink Angel Food Cake that combines fluffy egg whites and strawberry extract for a light and vibrant dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 slices
Course: Sweets & Desserts
Calories: 115
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 12 egg whites egg whites Provide airy structure
  • 1 cup cake flour, sifted Creates a lighter texture
  • 1 1/4 cups granulated sugar, divided Sweetens and stabilizes egg whites
  • 1 1/2 teaspoons cream of tartar Stabilizes egg whites
  • 1/4 teaspoon salt Enhances flavor
For Flavor and Color
  • 1 teaspoon strawberry extract Adds flavor
  • 2 to 3 drops red or pink food coloring Achieves pink hue
For Topping
  • Rainbow sprinkles Optional for decoration

Equipment

  • 10-inch tube pan

Method
 

How to Make Beautiful Pink Angel Food Cake
  1. Preheat your oven to 350°F (175°C) and keep your 10-inch tube pan ungreased and unlined.
  2. Sift together the cake flour, 1/2 cup of granulated sugar, and salt in a bowl.
  3. Beat the egg whites in a large clean bowl on medium speed until foamy.
  4. Add the cream of tartar and continue beating until soft peaks form.
  5. Gradually add the remaining 3/4 cup sugar, one tablespoon at a time, beating until stiff peaks form.
  6. Gently fold in the strawberry extract and a few drops of food coloring until just combined.
  7. Sift the flour mixture over the egg whites in small batches and fold gently.
  8. Spoon the batter into the tube pan and smooth the top.
  9. Bake for 35–40 minutes, or until the cake springs back when touched.
  10. Invert the pan and let it cool completely upside down.
  11. Release the cake by running a knife along the edges and add optional toppings.

Nutrition

Serving: 1sliceCalories: 115kcalCarbohydrates: 29gProtein: 2gSodium: 80mgPotassium: 10mgSugar: 14g

Notes

Ensure egg whites are at room temperature for better whipping. Avoid any fat in the mixing bowl.

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