Pink or Green Marbled Angel Food Cake
Elevate your dessert game with this stunning Pink or Green Marbled Angel Food Cake—a showstopping treat that's as light as air and bursting with whimsical color! Made with 12 large egg whites, this fat-free cake achieves its signature cloud-like texture thanks to the perfect blend of whipped meringue and sifted cake flour. The marbled design is created by alternating dollops of pure white batter and vibrant, food-colored batter, then gently swirling to produce a mesmerizing pattern. Flavored with vanilla extract and a hint of optional almond extract, this cake balances subtle sweetness with a delicate aroma. Ideal for celebrations or a sweet splash of color at your next gathering, it serves 12 and pairs beautifully with fresh fruit or a dollop of whipped cream. Easy to prepare in just 20 minutes before baking, this recipe is perfect for those seeking an eye-catching dessert that's both elegant and delicious.
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Ingredients
- 12 large egg whites
- 1.5 cups granulated sugar
- 1 cup cake flour
- 1 cup powdered sugar
- 1.5 teaspoons cream of tartar
- 1.5 teaspoons vanilla extract
- 0.5 teaspoons almond extract (optional)
- 0.25 teaspoons salt
- 8 drops pink or green food coloring
Directions
Step 1
Preheat the oven to 350°F (175°C). Ensure your tube pan (angel food cake pan) is clean and ungreased, which is essential for the cake to rise properly.
Step 2
In a large mixing bowl, use a hand mixer or stand mixer to beat egg whites on medium speed until frothy.
Step 3
Add cream of tartar and salt to the egg whites, then continue beating until soft peaks form.
Step 4
Gradually add granulated sugar, a few tablespoons at a time, while beating on high speed until stiff, glossy peaks form. Be careful not to overbeat the meringue.
Step 5
Sift the cake flour and powdered sugar together three times to ensure it is light and airy.
Step 6
Fold the flour mixture into the egg whites gently, one-third at a time, using a rubber spatula. Use light, folding motions to avoid deflating the egg whites.
Step 7
Add the vanilla extract and almond extract (if using), folding gently until just combined.
Step 8
Divide the batter into two portions in separate bowls. Leave one portion white and add food coloring to the second portion, mixing gently until the color is evenly distributed.
Step 9
Spoon alternating dollops of the white and colored batters into the tube pan to create the marbled effect. Gently swirl the batters together using a knife or skewer, being careful not to overmix.
Step 10
Smooth the top of the batter with a spatula and bake in the preheated oven for 35-40 minutes, or until the top is golden brown and springs back when lightly touched.
Step 11
Remove the cake from the oven and immediately invert the pan onto its legs or over the neck of a bottle to cool completely. This helps prevent the cake from collapsing.
Step 12
Once completely cool, run a thin knife around the edges of the pan to release the cake. Carefully remove the cake from the pan, slice, and serve.
Nutrition Facts
| Serving size | (965.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2305.2 |
| Total Fat 1.3g | 0% |
| Saturated Fat 0.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1255.2mg | 0% |
| Total Carbohydrate 528.3g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 421.6g | |
| Protein 54.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 48.9mg | 0% |
| Iron 2.1mg | 0% |
| Potassium 1537.6mg | 0% |
Source of Calories