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Pink Angel Food Cake with Marshmallow Frosting and Rainbow Sprinkles Recipe

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★★★★★

4.6 from 97 reviews

This Beautiful Pink Angel Food Cake features a light and airy sponge infused with delicate pink hues, topped with a luscious pink marshmallow frosting and adorned with colorful rainbow sprinkles. Perfect for celebrations or a delightful dessert, this recipe combines the classic angel food cake’s fluffiness with a festive twist, making it as visually appealing as it is delicious.

Ingredients

Scale

Dry Ingredients

  • 1 cup plus 3 tbsp cake flour
  • 1 cup plus 3 tbsp powdered sugar
  • 1/2 tsp salt

Cake Meringue

  • 2 cups egg whites (about 13–14), room temperature
  • 1 1/2 tsp cream of tartar
  • 3/4 cup plus 2 tbsp superfine sugar
  • 1/2 tsp vanilla bean paste or pure vanilla extract
  • 1/8 tsp almond extract
  • Several drops pink food coloring (optional)

Pink Marshmallow Frosting

  • 6 egg whites (about 180 g)
  • 1 3/4 cups plus 2 tbsp granulated sugar
  • 2 tbsp light corn syrup
  • 1/4 tsp cream of tartar
  • Dash of salt
  • 1 tsp vanilla bean paste or pure vanilla extract
  • Several drops pink food coloring (optional)
  • Rainbow nonpareil sprinkles (optional)

Instructions

  1. Prepare the Dry Ingredients and Oven: Arrange an oven rack to the lower third position and preheat the oven to 350°F (180°C). Sift together the cake flour, powdered sugar, and salt four times to ensure a light texture. Set this mixture aside for later use.
  2. Make the Meringue for the Cake: Wipe the bowl and whisk attachment of an electric mixer with a paper towel and a little lemon juice to remove any grease. Add the egg whites and beat on the lowest speed until frothy, about 30 seconds. Sprinkle in the cream of tartar and continue beating on medium speed until the egg whites thicken slightly and swirl lines appear, about 1 minute. Gradually add superfine sugar, one tablespoon at a time, and beat until the mixture forms soft to medium droopy peaks, about 1-2 minutes. Beat in the vanilla bean paste, almond extract, and a few drops of pink food coloring, if using.
  3. Fold Dry Ingredients and Bake the Cake: Remove the bowl from the mixer. Sift the dry ingredients over the meringue in four additions, folding gently but thoroughly with a spatula after each addition. Carefully transfer the batter into an ungreased 10-inch angel food cake pan and smooth the top with a small offset spatula. Bake on the lower rack of the oven for about 35 minutes, until the top springs back when lightly touched and a skewer inserted in the center comes out clean. Avoid opening the oven before the baking time is complete to prevent the cake from deflating.
  4. Cool and Remove the Cake: Remove the cake from the oven and immediately invert the pan onto a wire rack to cool upside down for one hour. After cooling, loosen the sides and center of the cake with a thin metal spatula or knife, and carefully lift the cake from the pan. Let it cool completely on the wire rack before proceeding to maintain its delicate, fluffy structure.
  5. Prepare the Pink Marshmallow Frosting: Wipe the bowl and whisk attachment of a stand mixer with a paper towel and lemon juice to remove any grease. In the bowl, combine egg whites, granulated sugar, light corn syrup, cream of tartar, and a dash of salt. Place the bowl over a pot of simmering (not boiling) water and whisk gently but constantly until the mixture reaches 130°F (54°C) on a candy thermometer. Transfer the bowl back to the stand mixer and beat on low speed for 2 minutes, medium for 2 minutes, then on high speed until the frosting is very thick and glossy, about 5 minutes. Beat in the vanilla bean paste and a few drops of pink food coloring, if using, until well combined. Use the frosting immediately for the best texture.
  6. Assemble and Decorate the Cake: Place the cooled cake wide end down on a cake plate or pedestal. Pile the pink marshmallow frosting onto the top, spreading it from the top down the sides with a metal spatula. Use the back of a spoon to create decorative swirls in the frosting. Sprinkle the top with rainbow nonpareil sprinkles or your preferred choice of decorations. For an extra festive touch, add extra sprinkles right before serving for a little extra crunch.

Notes

  • Ensure your mixing bowl and whisk are completely grease-free to achieve the best meringue volume.
  • Sifting the dry ingredients multiple times helps to keep the cake light and airy.
  • Do not grease the angel food cake pan; this helps the cake cling to the sides and rise properly.
  • Invert the cake pan immediately after baking to prevent collapse and maintain fluffiness.
  • The pink food coloring is optional but adds a beautiful visual appeal for special occasions.
  • Use the marshmallow frosting immediately as it sets best when fresh.
  • Adding sprinkles right before serving preserves their crunch and vibrant color.

Keywords: angel food cake, pink cake, marshmallow frosting, birthday cake, light cake, airy dessert, festive cake, homemade cake

Find it online: https://dailysimplerecipe.com/pink-angel-food-cake-with-marshmallow-frosting-and-rainbow-sprinkles-recipe/