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Pink Angel Food Cake

A cloud-light, impossibly fluffy angel food cake tinted a playful pink and topped with whipped cream frosting and colorful sprinkles. Naturally fat-free and perfect for celebrations.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 3 hours 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1.5 cups egg whites room temperature (approx 10-12 eggs)
  • 1 cup cake flour sifted
  • 1.5 cups superfine sugar divided use
  • 1.5 tsp cream of tartar
  • 0.25 tsp salt
  • 1.5 tsp vanilla extract
  • 0.5 tsp almond extract
  • 3-4 drops pink gel food coloring
Frosting & Garnish
  • 2 cups heavy whipping cream cold
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 drops pink gel food coloring
  • 0.25 cup rainbow sprinkles nonpareils

Equipment

  • Tube Pan (Angel Food Cake Pan)
  • Stand mixer or hand mixer
  • Sifter
  • Large mixing bowl

Method
 

  1. Preheat oven to 350°F (175°C). Ensure your tube pan is completely clean and dry. DO NOT grease the pan.
  2. Sift the cake flour and 3/4 cup of the sugar together three times into a bowl. Set aside.
  3. In a large mixer bowl, whip egg whites and cream of tartar on medium-low until foamy. Add salt, vanilla, and almond extract.
  4. Increase speed to medium-high. Gradually add the remaining 3/4 cup sugar, one tablespoon at a time.
  5. Add pink food coloring and continue whipping until stiff, glossy peaks form.
  6. Sift the flour mixture over the whites in four batches, gently folding with a rubber spatula after each addition until just incorporated.
  7. Spoon batter into the ungreased pan. Run a knife through batter to remove air pockets. Smooth top.
  8. Bake 35-40 minutes until top is golden and springs back when touched. Invert pan immediately onto its feet or a bottle neck.
  9. Cool completely upside down (approx 2 hours). Run a knife around edges to release cake.
  10. Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Tint pink and whip to stiff peaks. Frost cake and top with sprinkles.

Notes

Ensure your bowl is free of any grease or egg yolk, or the whites will not whip properly.