Pretty-in-Pink Angel Food Cake

Pretty-in-Pink Angel Food Cake

Serve this rose-tinted angel food cake with fresh strawberries and a French meringue for a pretty, pastel dessert that's ready for its close-up.


One 10-inch Cake


Pretty-in-Pink Angel Food Cake

  • 1 3/4 cups Domino® Quick Dissolve Superfine Sugar
  • 1 cup sifted cake flour (not self-rising)
  • 14 large egg whites (1 3/4 cups), room temperature
  • 1 tablespoon warm water
  • 4 drops rose gel paste food coloring
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cream of tartar
  • 3 teaspoons pure vanilla extract
  • 16 ounces strawberries, hulled and quartered (about 2 cups)
  • 2 teaspoons fresh lemon juice
  • 2 cups (1 pint) sour cream
  • 3 tablespoons Domino® Confectioners Sugar

Pretty-in-Pink Angel Food Cake


Pretty-in-Pink Angel Food Cake

Preheat the oven to 350 degrees. Use a fine-mesh sieve to sift 3/4 cup superfine sugar and flour 4 times.

In the bowl of a stand mixer fitted with a whisk attachment, whisk egg whites, warm water, food coloring, and 3/4 cup superfine sugar on medium speed until foamy. Add salt, cream of tartar, and 2 teaspoons vanilla; whisk until meringue is stiff but not dry.

Transfer meringue to a large bowl. In six additions, sift flour mixture on top, folding in quickly, but gently.

Transfer batter to an ungreased 10-inch tube pan with a removable bottom; smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake until golden brown and springy to the touch, 35 to 40 minutes.

Invert pan on its legs or on the neck of a glass bottle, and let cool completely, about 1 hour.

Meanwhile, combine the berries, lemon juice, and remaining 1/4 cup superfine sugar in a small nonreactive bowl. Set aside to macerate while the cake is cooling, about 1 hour. In a separate bowl, stir together the sour cream, confectioners’ sugar, and remaining teaspoon vanilla.

Carefully run a long offset spatula or knife around the perimeter of the pan and the inner tube to release cake. Invert onto serving platter. Serve with macerated berries and sweetened sour cream.