Soft Pink Angel Food Cake
A light and airy cake with a delightful pink hue, perfect for celebrations and everyday indulgences.
Ingredients
Dry Ingredients
- 1 cup cake flour
- 1.5 cups granulated sugar Divided into two portions
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Pink food coloring (optional)
Wet Ingredients
- 12 large egg whites Room temperature
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Sift together the cake flour and 1 cup of granulated sugar in a medium bowl.
- In a large mixing bowl, beat the egg whites until frothy.
- Add the cream of tartar and salt to the egg whites, and beat until soft peaks form.
- Gradually add the remaining sugar, one tablespoon at a time, beating until stiff peaks form.
- Gently fold in the vanilla extract and pink food coloring, if using.
- Carefully fold in the sifted flour mixture.
- Pour the batter into an ungreased angel food cake pan.
Baking
- Bake for 30-35 minutes until lightly golden.
- Invert the pan to cool completely before removing the cake.
Serving
- Serve as is, or with fresh fruit and whipped cream.
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Notes
For best results, keep the mixing bowl and beaters clean and grease-free. Use room temperature eggs for better volume.