Caine's Light-as-Air Angel Food Cake Frenzy!
Caine's Light-as-Air Angel Food Cake Frenzy!
Ingredients
For the Angel Food Cake
- 12 large egg whites, at room temperature
- 1 1/2 cups granulated sugar, divided
- 1 cup cake flour, sifted
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
For the Pink Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 2 drops red food coloring, or as needed for desired color
For Decoration
- 6 red candies, small, round (e.g., gumdrops or maraschino cherries)
Instructions
- 1
Preheat your oven to 350°F. Ensure your tube pan (10-inch, two-piece, with feet) is clean and completely ungreased.
⏱️ 10 min•🌡️ 350
- 2
In a very large, clean mixing bowl, combine the egg whites, cream of tartar, salt, and vanilla extract. Beat with an electric mixer on medium speed until soft peaks form.
⏱️ 5 min
- 3
Gradually add 1 cup of the granulated sugar, 1 tablespoon at a time, continuing to beat on high speed until stiff, glossy peaks form. The mixture should be thick and hold its shape.
⏱️ 7 min
- 4
In a separate bowl, whisk together the sifted cake flour and the remaining 1/2 cup of granulated sugar.
⏱️ 3 min
- 5
Gently fold the flour and sugar mixture into the egg white mixture in three additions, using a rubber spatula. Be careful not to deflate the egg whites. Fold until just combined.
⏱️ 5 min
- 6
Carefully spoon the batter into the ungreased tube pan, spreading it evenly. Gently tap the pan on the counter a few times to release any large air bubbles.
⏱️ 3 min
- 7
Bake for 35-40 minutes, or until the cake springs back when lightly touched and the top is golden brown. Do not open the oven door during the first 25 minutes of baking.
⏱️ 40 min•🌡️ 350
- 8
Immediately invert the pan onto its feet (or over the neck of a bottle if your pan doesn't have feet) and let it cool completely upside down for at least 1 hour, or until completely cool.
⏱️ 60 min
- 9
Once cooled, run a thin knife around the edges of the pan and the inner tube to release the cake. Carefully remove the cake from the pan and place it on a wire rack.
⏱️ 5 min
- 10
While the cake cools, prepare the frosting. In a medium bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, milk, and vanilla extract. Beat until smooth and fluffy.
⏱️ 10 min
- 11
Add 2 drops of red food coloring to the frosting and mix until a uniform light pink color is achieved. Add more drops if a deeper color is desired.
⏱️ 2 min
- 12
Transfer the cooled cake to a cake stand. Frost the top and sides of the cake evenly with the pink frosting.
⏱️ 5 min
- 13
Decorate the top of the cake with the small, round red candies, placing them symmetrically.
⏱️ 3 min
- 14
Allow the frosting to set slightly before serving. Slice and enjoy your light-as-air Angel Food Cake!
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Caine's Light-as-Air Angel Food Cake Frenzy!
Ingredients
For the Angel Food Cake
- 12 large egg whites, at room temperature
- 1 1/2 cups granulated sugar, divided
- 1 cup cake flour, sifted
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
For the Pink Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 2 drops red food coloring, or as needed for desired color
For Decoration
- 6 red candies, small, round (e.g., gumdrops or maraschino cherries)
Instructions
- 1
Preheat your oven to 350°F. Ensure your tube pan (10-inch, two-piece, with feet) is clean and completely ungreased.
⏱️ 10 min•🌡️ 350 - 2
In a very large, clean mixing bowl, combine the egg whites, cream of tartar, salt, and vanilla extract. Beat with an electric mixer on medium speed until soft peaks form.
⏱️ 5 min - 3
Gradually add 1 cup of the granulated sugar, 1 tablespoon at a time, continuing to beat on high speed until stiff, glossy peaks form. The mixture should be thick and hold its shape.
⏱️ 7 min - 4
In a separate bowl, whisk together the sifted cake flour and the remaining 1/2 cup of granulated sugar.
⏱️ 3 min - 5
Gently fold the flour and sugar mixture into the egg white mixture in three additions, using a rubber spatula. Be careful not to deflate the egg whites. Fold until just combined.
⏱️ 5 min - 6
Carefully spoon the batter into the ungreased tube pan, spreading it evenly. Gently tap the pan on the counter a few times to release any large air bubbles.
⏱️ 3 min - 7
Bake for 35-40 minutes, or until the cake springs back when lightly touched and the top is golden brown. Do not open the oven door during the first 25 minutes of baking.
⏱️ 40 min•🌡️ 350 - 8
Immediately invert the pan onto its feet (or over the neck of a bottle if your pan doesn't have feet) and let it cool completely upside down for at least 1 hour, or until completely cool.
⏱️ 60 min - 9
Once cooled, run a thin knife around the edges of the pan and the inner tube to release the cake. Carefully remove the cake from the pan and place it on a wire rack.
⏱️ 5 min - 10
While the cake cools, prepare the frosting. In a medium bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, milk, and vanilla extract. Beat until smooth and fluffy.
⏱️ 10 min - 11
Add 2 drops of red food coloring to the frosting and mix until a uniform light pink color is achieved. Add more drops if a deeper color is desired.
⏱️ 2 min - 12
Transfer the cooled cake to a cake stand. Frost the top and sides of the cake evenly with the pink frosting.
⏱️ 5 min - 13
Decorate the top of the cake with the small, round red candies, placing them symmetrically.
⏱️ 3 min - 14
Allow the frosting to set slightly before serving. Slice and enjoy your light-as-air Angel Food Cake!
⏱️ 30 min