Pink Angel Food Cake: A Delightful Treat
Short introduction
Pink Angel Food Cake is a light and airy dessert perfect for any occasion. Made primarily with egg whites and cake flour, this cake is a beautiful addition to a tea party or a family gathering. Its soft texture and subtle sweetness make it irresistible. Plus, its charming pink color adds a fun twist, making it visually appealing.
Why you’ll love it
This cake is low in fat since it uses no butter or egg yolks, making it a guilt-free indulgence. It’s a great option for those watching their calorie intake while still wanting something sweet. Angel food cake is perfect for pairing with fresh fruits or whipped cream. The lightness of the cake also makes it a fantastic option after a heavy meal, offering a refreshing finish.
Ingredients
To create your Pink Angel Food Cake, you will need:
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Pink food coloring (optional)
Substitutions & key variations
- Gluten-Free: Swap cake flour for a gluten-free cake flour blend.
- Sweeteners: You can use a sugar alternative to lower the sugar content.
- Flavor variations: Add almond extract or lemon zest for a different flavor profile.
- Color: Use different food coloring for various occasions to match themes or holidays.
Step-by-step
Step 1
Preheat your oven to 350°F (175°C). This temperature is crucial for the cake to rise well.
Step 2
In a mixing bowl, sift together the cake flour and 1/2 cup of granulated sugar. Sifting helps create a lighter texture.
Step 3
In a separate bowl, beat the egg whites until foamy. Add the cream of tartar and salt, and continue beating until soft peaks form.
Step 4
Gradually add the remaining sugar while beating. Continue until stiff peaks form. This is what gives the cake its characteristic lightness.
Step 5
Gently fold in the flour mixture and vanilla extract. If you want that pretty pink hue, add a few drops of the pink food coloring.
Step 6
Pour the batter into an ungreased angel food cake pan and smooth the top. An ungreased pan helps the cake climb and rise properly during baking.
Step 7
Bake for 30-35 minutes or until the cake springs back when lightly touched. The top should turn a light golden color.
Step 8
Once baked, invert the pan to cool the cake. This helps maintain its height and airy structure.
Step 9
Once completely cooled, carefully remove the cake from the pan. It’s then ready to serve with tea or coffee.
Success tips
- Make sure your mixing bowls and beaters are clean and free from grease, as this could affect the egg whites’ ability to whip up properly.
- Do not skip the cream of tartar; it stabilizes the egg whites and ensures they reach stiff peaks.
- Avoid opening the oven door while the cake is baking, as sudden temperature changes can affect the rise.
How to serve
Pink Angel Food Cake can be served plain or adorned with fresh berries, whipped cream, or a light drizzle of fruit sauce. It pairs wonderfully with tea, coffee, or even a glass of champagne for special occasions. Cut into slices and serve with a side of fruit for an extra touch of freshness.
Storage & reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you prefer, you can also refrigerate it, but make sure to let it come back to room temperature before serving for the best texture. This cake is best eaten fresh, as it may become dry over time.
Frequently Asked Questions
Q: Can I use whole eggs instead of egg whites?
A: No, traditional angel food cake relies solely on egg whites to achieve its light, airy texture. Using whole eggs will change the cake’s consistency and height.
Q: Can I freeze Pink Angel Food Cake?
A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap, then aluminum foil, and store it in the freezer for up to three months. Thaw before serving.
Q: Why did my cake shrink?
A: Cake shrinkage can happen if the egg whites were not whipped enough, or the cake was removed from the oven too quickly. Always check for a firm rise on top before removing it from the oven.
Nutrition notes / equivalents
While specific nutrition information will vary, a slice of Pink Angel Food Cake tends to be lower in calories compared to traditional cakes, thanks mainly to the absence of fat and richness typically found in butter-based recipes.
Conclusion
Pink Angel Food Cake offers a delightful way to enjoy a sweet treat without the heaviness. Its light texture and charming pink color make it perfect for celebrations or afternoon teas. Don’t hesitate to try this simple recipe and impress your friends and family with your baking skills!
Links to related recipes
Indulge in this light and beautiful cake today and bring a touch of sweetness to your gatherings!
Pink Angel Food Cake
Ingredients
Dry Ingredients
- 1 cup cake flour
- 1.5 cups granulated sugar
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
Wet Ingredients
- 12 large egg whites
- 1 teaspoon vanilla extract
- 1 dash pink food coloring (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, sift together the cake flour and 1/2 cup of granulated sugar.
- In a separate bowl, beat the egg whites until foamy. Add the cream of tartar and salt, and continue beating until soft peaks form.
- Gradually add the remaining sugar while beating. Continue until stiff peaks form.
- Gently fold in the flour mixture and vanilla extract. Add a few drops of pink food coloring if desired.
Baking
- Pour the batter into an ungreased angel food cake pan and smooth the top.
- Bake for 30-35 minutes or until the cake springs back when lightly touched and the top turns a light golden color.
- Once baked, invert the pan to cool the cake.
Serving
- Once completely cooled, carefully remove the cake from the pan. Serve plain or with fresh berries, whipped cream, or a light drizzle of fruit sauce.