Key Ingredients for Soft Pink Angel Food Cake:
- 1 ½ cups (190g) cake flour, sifted
- 1 ½ cups (300g) granulated sugar, divided
- 1 ¾ cups (280g) egg whites, at room temperature (from about 12-14 large eggs)
- 1 ½ teaspoons cream of tartar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1–2 drops pink food coloring (gel or liquid)
- Pinch of salt
How to Make Soft Pink Angel Food Cake:
This soft pink angel food cake is a triumph of delicate textures and subtle flavors, promising a truly satisfying dessert experience. Its ethereal lightness, coupled with a hint of sweet vanilla and almond, makes each bite a cloud of pure joy. The gentle hue adds an extra touch of elegance, transforming a simple cake into a showstopper. Expect to spend about 20 minutes on preparation and an additional 35-40 minutes for baking, making it an achievable delight for a weeknight treat or a weekend celebration.
Step-by-Step Instructions:
- Preheat and Prepare: Preheat your oven to 325°F (160°C). Ensure you have an ungreased 10-inch tube pan. Do not grease the pan; the batter needs to cling to the sides to rise properly.
- Combine Dry Ingredients: In a medium bowl, whisk together the sifted cake flour and 1 cup (200g) of the granulated sugar. Set aside.
- Whip Egg Whites: In the clean bowl of a stand mixer (or using a large bowl and electric hand mixer), combine the room-temperature egg whites, cream of tartar, salt, vanilla extract, and almond extract. Beat on medium speed until soft peaks form.
- Gradually Add Sugar: Gradually add the remaining ½ cup (100g) of granulated sugar, about 1 tablespoon at a time, while continuing to beat on medium-high speed. Continue beating until stiff, glossy peaks form and the sugar is completely dissolved. You should be able to turn the bowl upside down without the meringue sliding out.
- Incorporate Pink Hue: Gently fold in the pink food coloring a drop at a time until you achieve your desired soft pink shade. Be careful not to overmix, as this can deflate the egg whites.
- Fold in Dry Ingredients: Sift about one-third of the dry ingredients over the egg white mixture. Gently fold them in using a rubber spatula, being careful not to deflate the airy batter. Repeat this process two more times, sifting the dry ingredients over the batter and folding, until all dry ingredients are incorporated. The batter should be light and fluffy.
- Pour into Pan: Gently pour the batter into the ungreased tube pan. Run a knife or spatula through the batter a few times to break up any large air pockets.
- Bake: Bake for 35 to 40 minutes, or until the cake is golden brown, springs back when lightly touched, and a wooden skewer inserted near the center comes out clean.
- Cool Upside Down: Immediately upon removing the cake from the oven, invert the pan onto its legs or over a bottle neck. This is crucial to prevent the cake from collapsing as it cools. Let it cool completely, which usually takes about 2 to 3 hours.
- Remove from Pan: Once completely cooled, run a thin knife or offset spatula around the edges of the cake and around the center tube to loosen it. Carefully invert the pan to release the cake.
Why You’ll Love This Soft Pink Angel Food Cake:
This soft pink angel food cake is a dream come true for anyone seeking a dessert that’s both visually stunning and incredibly light. Its signature cloud-like texture is unparalleled, offering a delicate sweetness that’s a refreshing change from denser cakes. Unlike heavier, richer cakes, this angel food variation is wonderfully airy and less likely to leave you feeling overstuffed, making it a perfect choice for brunches or as a lighter end to a meal. The subtle hint of vanilla and almond, combined with the charming pastel hue, elevates it beyond a simple cake, giving it a refined and sophisticated appeal that’s both delightful to the palate and a feast for the eyes.
Making this soft pink angel food cake at home is incredibly cost-effective compared to purchasing a similar gourmet dessert from a bakery, proving that elegance doesn’t have to break the bank. You’ll save significantly by using common pantry staples you likely already have on hand, allowing you to create a show-stopping dessert for a fraction of the price. The simple yet effective flavoring and beautiful soft pink color make it a versatile canvas for your favorite toppings; think fresh berries, a light dusting of powdered sugar, or a dollop of whipped cream for an extra touch of indulgence. Don’t hesitate any longer; bake this enchanting Soft Pink Angel Food Cake and discover a new favorite that’s as easy to love as it is to make!
Storing and Reheating Tips:
Properly storing your Soft Pink Angel Food Cake is key to maintaining its delicate texture and freshness.
- Room Temperature Storage: Once completely cooled, the cake is best left unfrosted at room temperature for up to 2 days. Store it in an airtight container or cake dome to protect it from dust and moisture. It’s important to note that angel food cake can become dry if exposed to air for too long.
- Refrigerator Storage: If you plan to frost the cake, it’s generally best to do so closer to serving time. However, if you need to refrigerate a frosted cake, ensure it’s in an airtight container. It will keep in the refrigerator for 2-3 days, but refrigeration can sometimes cause it to become a bit denser and drier.
- Freezing: Angel food cake freezes exceptionally well. For the best results, wrap the completely cooled, unfrosted cake tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 2-3 months.
- Reheating: Angel food cake is typically served at room temperature. If it has been refrigerated and you prefer it slightly softer, you can let it sit at room temperature for about 30-60 minutes before serving. It does not require reheating in the traditional sense. If you thaw a frozen cake, allow it to thaw completely at room temperature.
Final Thoughts:
This Soft Pink Angel Food Cake is a testament to how simple ingredients and gentle techniques can yield an absolutely delightful dessert. We encourage you to whip up this airy, elegant treat and experience its charm firsthand; it’s a wonderful way to add a touch of beauty and sweetness to any occasion.
Soft Pink Angel Food Cake
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Ensure you have an ungreased 10-inch tube pan. Do not grease the pan; the batter needs to cling to the sides to rise properly.
- In a medium bowl, whisk together the sifted cake flour and 1 cup (200g) of the granulated sugar. Set aside.1 ½ cups cake flour, 1 ½ cups granulated sugar
- In the clean bowl of a stand mixer (or using a large bowl and electric hand mixer), combine the room-temperature egg whites, cream of tartar, salt, vanilla extract, and almond extract. Beat on medium speed until soft peaks form.1 ¾ cups egg whites, 1 ½ teaspoons cream of tartar, Pinch of salt, 1 teaspoon vanilla extract, ½ teaspoon almond extract
- Gradually add the remaining ½ cup (100g) of granulated sugar, about 1 tablespoon at a time, while continuing to beat on medium-high speed. Continue beating until stiff, glossy peaks form and the sugar is completely dissolved. You should be able to turn the bowl upside down without the meringue sliding out.1 ½ cups granulated sugar
- Gently fold in the pink food coloring a drop at a time until you achieve your desired soft pink shade. Be careful not to overmix, as this can deflate the egg whites.1–2 drops pink food coloring
- Sift about one-third of the dry ingredients over the egg white mixture. Gently fold them in using a rubber spatula, being careful not to deflate the airy batter. Repeat this process two more times, sifting the dry ingredients over the batter and folding, until all dry ingredients are incorporated. The batter should be light and fluffy.1 ½ cups cake flour, 1 ½ cups granulated sugar
- Gently pour the batter into the ungreased tube pan. Run a knife or spatula through the batter a few times to break up any large air pockets.
- Bake for 35 to 40 minutes, or until the cake is golden brown, springs back when lightly touched, and a wooden skewer inserted near the center comes out clean.
- Immediately upon removing the cake from the oven, invert the pan onto its legs or over a bottle neck. This is crucial to prevent the cake from collapsing as it cools. Let it cool completely, which usually takes about 2 to 3 hours.
- Once completely cooled, run a thin knife or offset spatula around the edges of the cake and around the center tube to loosen it. Carefully invert the pan to release the cake.