Pink Angel Food Cake

Pink Angel Food Cake

This is the first time I made a real Angel Food cake. I love the way it tastes, so spongy and light. It was impossible to find a 6 cup angel food cake pan in the UK. I had to buy an imported one at an outrageous price in the end! I tried making this cake in a normal 12 cup bundt pan first  but it looked awful.

Pink Angel Food Cake

The pan is worth the investment though. Due to it’s smaller size I can half most bundt cake recipes which will result in less wasted cake since there is just two of us eating it.

Pink Angel Food Cake

I bought the Loveless Cafe baking book and next time I visit my parents in Tennessee I think I will make the drive to Nashville so I can go to the cafe!

Pink Angel Food Cake

Following the recipe it was supposed to be a pastel pink cake with the addition of a cherry juice syrup. I could only find pomegranate juice and it didn’t turn pink at all, which was a little disappointing. I ended up using pink food coloring on my second attempt.

cake

Pink Angel Food Cake

Ingredients

3/4 cup unsweetened cherry juice

3/4 cup cake flour

2/3 cup icing sugar

1/4 tsp salt

1 cup egg whites, at room temperature

1/2 tsp cream of tartar

2/3 cup sugar

1 tsp vanilla

Instructions

  1. If you want to try to make the cake pink naturally try this. It didn't work for me but you never know. Put the juice in a small saucepan over medium low heat and boil until reduced to 1/4 cup. Set aside to cool.
  2. Preheat the oven to 350 F/180 C. Grease and flour a 5 cup angel food cake pan (This is probably unnecessary. Someone pointed out that this can hinder the cake. True, using only grease will cause the cake to fail but the flour still made it possible for the cake to rise).
  3. In a medium bowl sift together the flour, icing sugar and salt and set aside.
  4. 4. Place the egg whites and cream of tartar into a large mixing bowl. Whip until foamy. Slowly pour in the sugar and whip until stiff peaks form.
  5. Fold in the vanilla and concentrated juice or food coloring (if using). Sift in one third of the flour into the egg whites and fold gently. Repeat with half of the remaining flour, then fold in the rest until just combined.
  6. Pour the batter into the tin. Run a butter knife around the edges to remove any air pockets. Bake for 35-40 minutes until a toothpick inserted comes out clean.
  7. Remove from the oven and invert the pan onto a cooling rack. Leave for one hour and then gently tap the cake our. Run a skewer around the edges if necessary.
  8. For best results slice with a serrated bread knife and serve on the same day.
http://www.americancupcakeabroad.com/cake/pink-angel-food-cake

adapted from Loveless Cafe

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18 Comments

  1. Happy birthday Kelly! Lovely looking cake

  2. This is perfect for this coming Vday =)

  3. sharon caruso

    this cake looks brilliant. can’t wait for you to make it for your mum and dad. Happy birthday sweetheart

  4. This looks delightful! I’ve never made an angel food cake from scratch before!

    And apparently it’s your bday so…Happy Birthday! :-)

  5. This pink angel food cake is stunning! I have featured your post in today’s Friday Food Fetish roundup. Let me know if you have any objections and thanks for the inspiration…

  6. Absolutely stunning cake – LOVE the pink!!!

    :)
    ButterYum

  7. Happy Belated Birthday Kelly :) This cake looks AMAZING :) I love the pink and i think the cake pan was a great investment, because there’s only two of us at home too~ so i know exactly what you mean when you need to halve the recipes 😛

  8. Hi Kelly – we’re going to Nashville this autumn, so we will look up the Loveless Cafe while we’re there. Thanks for the tip!

  9. Happy Birthday Kelly! Hope you had a good one. Love your pink angel food cake :)

  10. I hate to tell you this, but I call b.ll s.it. You can’t grease and flour the pan if you are making Angel Food Cake. The grease hurts the egg whites and it won’t rise and be all fluffy like it’s supposed to.

    • that’s true I have read that. BUT i totally greased and floured my pan and it still came out fluffy! I would say the flour covers the grease and the cake can still “climb” the sides of the pan. I greased and floured it because my pan is clearly non stick and most angel food cake recipes calls for a non stick pan with a removable base.

      I will make a note in the recipe and each person decide what they want to do.

      http://chowhound.chow.com/topics/382371

  11. I really like your blog, and am now a follower! Patsy

  12. Yummy!! I made it at home exactly what is above, and the dish is delightful, I also made it for my friends and they loved it, too.. Thanks for sharing.

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