Pink Angel Food Cake

PRETTY-IN-PINK ANGEL FOOD CAKE

Steps:

• 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.

PINK ANGEL FOOD CAKE

Steps:

• Prepare cake batter and bake in 10-inch tube pan as directed on package, dissolving the drink mix in measure of water listed on cake mix package before beating with the dry cake mix.
• Cool 5 min. on wire rack. Invert pan; cool cake completely. Loosen cake from sides of pan with knife. Gently remove cake from pan.
• Slice cake. Serve topped with COOL WHIP and berries.

CLASSIC PINK PEPPERMINT ANGEL FOOD CAKE

Steps:

• Preheat oven to 325ºF.
• To make cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup sugar, stirring with a whisk.
• Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form.
• Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, juice, almond extract, and red food coloring.
• Sift 1/4 cup flour mixture over egg white mixture; fold in and then repeat with remaining flour mixture, 1/4 cup at a time. Fold in crushed peppermint .
• Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife. Bake at 325°F for 55 minutes or until cake springs back when lightly touched.
• Invert pan; cool completely. Loosen cake from sides of pan using a thin metal spatula. Invert the cake onto a plate.
• Serve and enjoy!

PINK OR GREEN MARBLED ANGEL-FOOD CAKE

Steps:

• Prepare batter as directed on package by adding 1-1/4 cups water or the amount specified on package. You may make the angel food cake from scratch, if desired.
• Transfer about 1/3 of the batter into a small bowl; fold in the package of strawberry or lime jello.
• Alternately spoon batters into ungreased 10-inch tube pan.
• Zigzag spatula through batters to marble.
• Bake as directed. Cool cake by inverting over a funnel. Remove from pan.
• Meanwhile, prepare Fluffy Frosting: Dissolve a package of strawberry or lime jello in the boiling water. Chill until slightly thickened; blend in the Cool Whip.
• Frost cake. Garnish with strawberries or lime slices, if desired.