Description
A light and airy Beautiful Pink Angel Food Cake with a subtle hint of strawberry, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups Egg Whites (about 12 large)
- 1 cup Granulated Sugar
- 1 cup Cake Flour
- 1 teaspoon Cream of Tartar
- 1 teaspoon Vanilla Extract
- ¼ cup Strawberry Puree (fresh or frozen)
- A pinch of Salt
Instructions
- Preheat your oven to 350°F (175°C). Do not grease the angel food cake pan.
- Sift together the cake flour, ½ cup of granulated sugar, and salt in a bowl.
- Whip the egg whites in a separate bowl until frothy. Add cream of tartar and beat until soft peaks form. Gradually add reserved sugar and vanilla extract until stiff peaks form.
- Gently fold the flour mixture into the egg whites, then fold in strawberry puree.
- Pour the batter into the ungreased angel food cake pan and smooth the top.
- Bake for 35-40 minutes or until the cake springs back when lightly pressed.
- Invert the pan on a cooling rack and let it cool completely.
- Run a knife around the edges, release the cake, and serve topped with powdered sugar or whipped cream and strawberries.
Notes
Ensure all ingredients are at room temperature. Avoid overmixing to maintain fluffiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 0mg
Keywords: angel food cake, pink cake, dessert, strawberries, whipped cream