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–+ servings
Heavenly Pink Angel Food Cake

Heavenly Pink Angel Food Cake

A delightful blend of vanilla and almond flavors, this Heavenly Pink Angel Food Cake is light, airy, and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Sweets
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup cake flour a light flour that helps achieve that airy texture!
  • 1 cup powdered sugar adds sweetness without grittiness, ensuring smoothness in your batter.
  • 1/4 teaspoon salt enhances all the flavors beautifully.
  • 12 large egg whites the star ingredient; they whip up to create that signature lightness.
  • 1 teaspoon cream of tartar stabilizes the egg whites for perfect peaks.
  • 3/4 cup superfine sugar dissolves quickly, promoting a tender cake structure.
  • 1 teaspoon vanilla bean paste or pure vanilla extract infuses fragrant flavor into the cake.
  • 1/2 teaspoon almond extract a touch adds a delightful nutty note (optional).
  • 2-3 drops pink food coloring just a few drops create that signature blush hue.
  • 2 tablespoons light corn syrup adds moisture and a touch of shine to your cake.
For Decoration (Optional)
  • 1/4 cup rainbow nonpareil sprinkles whimsical toppings that make your cake truly pop!

Equipment

  • tube pan

Method
 

How to Make Heavenly Pink Angel Food Cake
  1. Preheat the oven to 350°F (175°C).
  2. Sift together the cake flour, powdered sugar, and salt in a large bowl.
  3. Beat the egg whites in another large bowl until frothy. Then, add the cream of tartar and continue beating until soft peaks form.
  4. Gradually blend in the superfine sugar while continuing to beat the egg whites until stiff peaks form.
  5. Fold in the flour mixture, vanilla bean paste, almond extract, pink food coloring, light corn syrup, and granulated sugar.
  6. Pour the batter into an ungreased tube pan, smoothing the top with a spatula.
  7. Bake in the preheated oven for about 35 minutes, or until the cake is golden brown.
  8. Invert the pan immediately after removing it from the oven and let the cake cool completely upside down.
  9. Decorate with rainbow nonpareil sprinkles before serving, if desired.

Nutrition

Serving: 1sliceCalories: 120kcalCarbohydrates: 30gProtein: 2gSodium: 250mgPotassium: 50mgSugar: 20gCalcium: 1mgIron: 2mg

Notes

When making Heavenly Pink Angel Food Cake, use room temperature egg whites for better volume. Don't overmix the batter to avoid a dense cake. Use an ungreased tube pan to allow proper rising during baking.

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