Description
This light and fluffy angel food cake is perfect for any occasion, topped with a smooth and glossy frosting.
Ingredients
Scale
- 1 cup + 3 tbsp cake flour
- 1 cup + 3 tbsp powdered sugar
- 1/2 tsp salt
- 2 cups egg whites (13–14), room temperature
- 1 1/2 tsp cream of tartar
- 3/4 cup + 2 tbsp superfine sugar
- 1/2 tsp vanilla bean paste or vanilla extract
- 1/8 tsp almond extract
- Pink food coloring (optional)
- 6 egg whites
- 1 3/4 cups + 2 tbsp granulated sugar
- 2 tbsp light corn syrup
- 1/4 tsp cream of tartar
- Dash of salt
- 1 tsp vanilla bean paste or vanilla extract
- Pink food coloring (optional)
- Rainbow nonpareil sprinkles (optional)
Instructions
- Prepare Dry Ingredients: Preheat oven to 350°F and position rack in lower third. Sift cake flour, powdered sugar, and salt four times.
- Whip Egg Whites: Beat egg whites until foamy. Add cream of tartar and beat until soft swirl lines form.
- Build the Meringue: Add superfine sugar gradually. Beat to soft-to-medium droopy peaks. Mix in vanilla, almond extract, and food coloring.
- Fold Batter: Sift dry mix over whites in four additions. Fold gently after each addition.
- Bake the Cake: Transfer to ungreased angel food pan. Bake for 35 minutes until springy.
- Cool Upside Down: Invert pan immediately. Cool for 1 hour before removing.
- Make Frosting: Heat frosting ingredients to 130°F over simmering water. Beat until thick, glossy, and fluffy.
- Frost and Decorate: Spread frosting in soft swirls. Finish with sprinkles.
Notes
- For best results, ensure your egg whites are at room temperature before whipping.
- Adjust the amount of food coloring according to your preference.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice