Fluffy Pink Angel Food Cake

A light, airy dessert with a rosy hue created from whipped egg whites and flavored with almond and vanilla, perfect for celebrations.

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Prep Time 30

Cook Time 35

Total Time 1 5

Servings: 10 servings

Course: Cake, Dessert

Cuisine: American

Calories: 150

Main Ingredients

1 cup cake flour Provides a delicate crumb; do not substitute all-purpose flour without adjustments.
1.5 cups granulated sugar Split in the method for lightness and stability.
12 large egg whites, at room temperature Room temperature whites whip better than cold.
1 teaspoon cream of tartar Stabilizes the egg whites.
0.25 teaspoon salt
1 teaspoon vanilla extract
0.25 cup pink food coloring Adjust to preference; can use beet juice or freeze-dried strawberry powder for a natural color.
0.5 teaspoon almond extract

Preparation

Preheat your oven to 350°F (175°C).
In a medium bowl, sift together the cake flour and 3/4 cup of the granulated sugar.
In a large bowl, beat the egg whites, cream of tartar, and salt until soft peaks form.
Gradually add the remaining sugar while continuing to beat until stiff peaks form.
Add vanilla and almond extract, followed by pink food coloring, mixing gently to combine.
Carefully fold in the flour mixture in batches, ensuring not to deflate the egg whites.

Baking

Pour the batter into an ungreased angel food cake pan and smooth the top.
Bake for about 30–35 minutes or until the cake springs back when lightly touched.

Cooling and Serving

Invert the cake on a cooling rack and cool completely before removing from the pan.
Slice and serve, using a serrated bread knife to preserve the airy structure.

Store slices at room temperature for up to 24 hours or refrigerate for up to 3 days. Angel food cake freezes well; wrap tightly for up to 2 months.