Pretty-in-Pink Angel Food Cake
Put a delightful twist on classic sponge cake by tinting it a sweet pink hue. Serve with macerated berries and sweetened sour cream. Martha made this recipe on episode 612 of Martha Bakes.
- Yield: Makes one 10-inch cake
Photography: Mike Krautter
- 1 cup sifted cake flour (not self-rising)
- 1 3/4 cups superfine sugar
- 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 confectioners' sugar
Preheat the oven to 350 degrees. Use a fine-mesh sieve to sift together flour and 3/4 cup superfine sugar 4 times.
In the bowl of a standing mixer fitted with a whisk attachment, beat together egg whites, water, food coloring, and 3/4 cup 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 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 over 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 1 teaspoon vanilla.
Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to release cake. Invert onto serving platter. Serve with macerated berries and sweetened sour cream.