Introduction

This delicate pink angel food cake is light, fluffy, and perfect for celebrations. Topped with a luscious pink marshmallow frosting and optional sprinkles, it’s sure to brighten any dessert table.

A single-layer light pink cake with thick, swirled frosting covering its sides and top, decorated with colorful round sprinkles scattered all over the frosting and a few on the white cake stand it sits on; the inside of the cake is airy and light pink, with a slice cut out to show the texture. The background is a soft blue, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup plus 3 tbsp cake flour
1 cup plus 3 tbsp powdered sugar
1/2 tsp salt
2 cups egg whites (about 13–14), room temperature
1 1/2 tsp cream of tartar
3/4 cup plus 2 tbsp superfine sugar
1/2 tsp vanilla bean paste or pure vanilla extract
1/8 tsp almond extract
Several drops pink food coloring (optional)
6 egg whites (about 180 g) for frosting
1 3/4 cups plus 2 tbsp granulated sugar for frosting
2 tbsp light corn syrup
1/4 tsp cream of tartar for frosting
Dash of salt for frosting
1 tsp vanilla bean paste or pure vanilla extract for frosting
Several drops pink food coloring (optional, for frosting)
Rainbow nonpareil sprinkles (optional)

Instructions

Step 1: Arrange an oven rack in the lower third position and preheat the oven to 350°F (180°C). Sift together the cake flour, powdered sugar, and salt four times for a light texture. Set aside.
Step 2: Wipe an electric mixer bowl and whisk with a paper towel and lemon juice to remove grease. Add 2 cups egg whites and beat on low speed until frothy, about 30 seconds.
Step 3: Sprinkle in cream of tartar and beat on medium until egg whites thicken and swirl lines appear, about 1 minute. Gradually add superfine sugar, one tablespoon at a time, beating until soft to medium peaks form, 1-2 minutes. Beat in vanilla, almond extract, and pink food coloring if using.
Step 4: Remove bowl. Sift the dry ingredients over the meringue in four additions, folding gently but thoroughly with a spatula after each.
Step 5: Transfer batter to an ungreased 10-inch angel food cake pan and smooth top. Bake on lower oven rack for about 35 minutes until top springs back and a skewer comes out clean. Do not open oven during baking.
Step 6: Immediately invert pan onto a wire rack and cool upside down for 1 hour. Loosen sides and center with a thin spatula or knife, then remove cake and cool completely on the wire rack.
Step 7: For the frosting, wipe a stand mixer bowl and whisk with lemon juice. Combine 6 egg whites, granulated sugar, corn syrup, cream of tartar, and salt in the bowl. Place over simmering water and whisk constantly until the mixture reaches 130°F (54°C).
Step 8: Transfer bowl to mixer and beat on low for 2 minutes, medium for 2 minutes, then high speed until thick and glossy, about 5 minutes. Beat in vanilla and pink food coloring if using immediately.
Step 9: Place cooled cake wide end down on a cake plate. Spread pink marshmallow frosting over the top and sides with a metal spatula. Use a spoon to create swirls and sprinkle with rainbow nonpareil sprinkles if desired.

Tips & Variations

Sifting dry ingredients multiple times helps keep the cake airy and light.
Wiping bowls with lemon juice removes grease, which is crucial for stiff egg whites.
Use superfine sugar for the batter to dissolve quickly and keep the texture smooth.
Try natural food coloring or skip it altogether for a classic white angel food cake.
Add a teaspoon of lemon zest to the batter for a subtle citrus flavor twist.

Storage

Store the cake covered in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated up to 4 days, but allow the cake to come to room temperature before serving. The marshmallow frosting is best enjoyed fresh but can be refrigerated for 1-2 days and lightly whipped again before using.

How to Serve

A close-up view of a single-layer bundt cake covered completely in thick, smooth, and swirled light pink frosting, with various small round colorful sprinkles evenly scattered on top and sides. The frosting has a creamy texture with soft waves and peaks, adding a decorative effect to the cake’s ring shape. The cake sits on a white plate placed on a white marbled surface, with a blurred white background that enhances the pastel pink and bright sprinkle colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of superfine sugar for the batter?

While you can use regular sugar, superfine sugar dissolves better in the egg whites, ensuring a smoother batter and lighter texture. If using regular sugar, pulse it in a food processor to make it finer.

Is it necessary to invert the cake while cooling?

Yes, inverting the angel food cake pan while cooling helps maintain the cake’s volume and prevents it from collapsing as it cools, keeping it light and fluffy.