Pink Angel Food Cake

Celebrate the lighter side of desserts with the Perfectly Pink Angel Food Cake, a classic favorite with a playful twist. This cake combines the ethereal, fluffy texture of traditional angel food cake with a hint of pink color, making it a charming centerpiece for any celebration or gathering. Topped with a luscious pink marshmallow frosting and a sprinkle of rainbow nonpareils, this cake is as delightful to look at as it is to eat.


For the Cake:
  • 1 cup plus 3 tablespoons (140g) cake flour
  • 1 cup plus 3 tablespoons (150g) confectioners’ sugar
  • 1/2 teaspoon salt
  • 2 cups (about 13-14) egg whites, room temperature
  • 1 1/2 teaspoons cream of tartar
  • 3/4 cup plus 2 tablespoons (180g) superfine sugar
  • 1/2 teaspoon vanilla bean paste (or pure vanilla extract)
  • 1/8 teaspoon almond extract
  • Few drops pink food coloring (optional)
For the Pink Marshmallow Frosting:
  • 6 egg whites
  • 1 3/4 cups plus 2 tablespoons (390g) granulated sugar
  • 2 tablespoons (45g) light corn syrup
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 1 teaspoon vanilla bean paste (or pure vanilla extract)
  • Few drops pink food coloring (optional)
  • Rainbow Nonpareils (optional for decoration)


  1. Cake Preparation:
    • Position the oven rack in the lower third of the oven and preheat to 350°F (180°C).
    • Sift together the cake flour, confectioners’ sugar, and salt four times to ensure a fine texture and even distribution.
    • In a large, clean mixing bowl, beat the egg whites until frothy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the superfine sugar and beat until stiff peaks form. Gently fold in the vanilla and almond extracts, and pink food coloring if using.
    • Carefully sift the dry ingredients over the meringue, folding in gently with a spatula to maintain the airiness of the egg whites.
    • Pour the batter into an ungreased 10-inch angel food cake pan and smooth the top.
    • Bake for about 35 minutes, or until the cake springs back when touched lightly.
    • Invert the pan immediately after baking and allow the cake to cool upside down to preserve its height and fluffy texture.
  2. Marshmallow Frosting Preparation:
    • Set a bowl over simmering water, combining the egg whites, sugar, corn syrup, cream of tartar, and salt. Whisk continuously until the sugar dissolves and the mixture reaches 130°F.
    • Remove from the heat and whip with a mixer until the mixture becomes thick, glossy, and cool. Stir in the vanilla extract and pink food coloring.
    • Frost the completely cooled cake immediately, using the back of a spoon to create swirls and peaks.
  3. Decorating:
    • Sprinkle the frosted cake with rainbow nonpareils for a festive and colorful finish.


  • Ensure a Clean Mixing Environment: Any residue of fat or oil in the bowl or on the whisk can prevent the egg whites from reaching their full volume.
  • Making Superfine Sugar: If you don’t have superfine sugar, pulse granulated sugar in a food processor until fine, being careful not to turn it into powder.
  • Cooling the Cake: Inverting the cake during the cooling process is crucial as it helps the cake maintain its volume by stretching the crumb downwards and preventing collapse.


This Perfectly Pink Angel Food Cake offers a delightful twist on a classic dessert, perfect for any occasion that calls for a touch of whimsy and elegance. Whether it’s a birthday, Mother’s Day, or a spring gathering, this light and airy cake topped with pink marshmallow frosting is sure to be a hit. Enjoy the process of baking this beautiful cake and the joy it brings to your festive table!

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