Pretty In Pink Angel Food Cake

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PRETTY-IN-PINK ANGEL FOOD CAKE



Pretty-in-Pink Angel Food Cake image

Put a delightful twist on classic sponge cake by tinting it a sweet pink hue. Serve this dessert with macerated berries and sweetened sour cream. Martha made this recipe on episode 612 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 12

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

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.

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