Go Back
–+ servings
Pink Angel Food Cake

Fluffy Pink Angel Food Cake for Your Next Sweet Celebration

This Pink Angel Food Cake is a delightful, gluten-free dessert, perfect for any celebration with its light and fluffy texture and a hint of strawberry flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup cake flour substitute with a gluten-free flour blend for gluten-free option
  • 1 cup powdered sugar use organic or finely milled for best results
  • 1/4 teaspoon salt opt for sea salt or kosher salt
  • 12 large egg whites use fresh egg whites at room temperature for maximum volume
  • 1/2 teaspoon cream of tartar substitute with lemon juice (1/2 teaspoon for every 1/4 teaspoon)
  • 3/4 cup superfine sugar can be replaced with granulated sugar
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • 1/2 teaspoon almond extract can be omitted if allergies are a concern
  • a few drops pink food coloring optional based on preference
For the Frosting
  • 1 cup granulated sugar substitution rules are similar to superfine sugar
  • 1/4 cup light corn syrup maple syrup or agave can work as a substitute

Equipment

  • 10-inch angel food cake pan
  • mixing bowls
  • Rubber spatula
  • electric mixer
  • sifter

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (180°C) and position the oven rack in the lower third.
  2. In a large mixing bowl, sift together the cake flour, powdered sugar, and salt four times.
  3. In a clean mixing bowl, beat the egg whites on medium speed until frothy, then gradually add cream of tartar until soft peaks form.
  4. Slowly incorporate superfine sugar until stiff peaks develop, then fold in vanilla bean paste, almond extract, and pink food coloring.
  5. Gently fold the sifted flour mixture into the meringue in four additions, being careful not to deflate the mixture.
  6. Transfer the batter into an ungreased 10-inch angel food cake pan and bake for 35 minutes or until the top springs back when lightly touched.
  7. Invert the cake pan onto a cooling rack, allowing it to cool upside down for about one hour.
  8. For the frosting, combine egg whites, granulated sugar, light corn syrup, and cream of tartar in a heatproof bowl over simmering water. Heat until it reaches 130°F (54°C).
  9. Beat vigorously until the frosting is glossy and holds peaks, then spread it generously over the cooled cake.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 36gProtein: 3gSodium: 80mgPotassium: 40mgSugar: 30gCalcium: 1mgIron: 1mg

Notes

Ensure all bowls are grease-free and avoid overbeating the meringue for best results.

Tried this recipe?

Let us know how it was!