Description
Light, airy, and beautifully swirled with soft pastel hues, this pastel angel food cake is the perfect springtime dessert. Made with whipped egg whites for a delicate texture and topped with a rich cream cheese frosting, this cake is a showstopper for Easter, baby showers, or any special occasion. The fluffy cake pairs perfectly with the smooth, slightly tangy frosting, making every bite a heavenly experience.
Ingredients
For the Cake:
- 6 large egg whites, room temperature
- 1 teaspoon freshly squeezed lemon juice
- ¼ teaspoon kosher salt
- ¼ cup granulated sugar
- ½ cup plus 1 tablespoon cake flour
- Pastel gel food coloring (pink, yellow, green, or blue)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- Powdered sugar for dusting
Instructions
Preheat and Prepare – Preheat the oven to 350°F (175°C). Ensure your mixing bowl is completely clean and dry to help the egg whites whip properly.
Whip the Egg Whites – In a large mixing bowl, beat the egg whites, lemon juice, and salt on medium speed until soft peaks form. Slowly add the sugar, one tablespoon at a time, and continue whipping until stiff, glossy peaks form.
Fold in the Flour – Sift the cake flour over the whipped egg whites in small portions. Using a spatula, gently fold the flour into the mixture, taking care not to deflate the airy batter.
Divide and Color – Split the batter into separate bowls, depending on how many pastel colors you want. Add a drop of gel food coloring to each bowl and gently fold until the color is evenly distributed.
Layer and Bake – Spoon the colored batters into an ungreased angel food cake pan, alternating colors to create a marbled effect. Bake for 35-40 minutes or until the top is golden brown and springs back when touched.
Cool Upside Down – Immediately invert the pan onto a cooling rack or bottle neck to prevent the cake from collapsing. Let it cool completely before removing it from the pan.
Prepare the Frosting – In a bowl, beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, mixing until light and fluffy.
Decorate – Spread the frosting over the cooled cake. Lightly dust with powdered sugar for an elegant finish.
Serve and Enjoy – Slice and serve this airy, pastel masterpiece for a delightful spring treat!
Notes
- Be careful not to overmix the batter after adding food coloring to maintain the cake’s airy texture.
- Angel food cake must be cooled upside down to prevent sinking.
- Use a serrated knife to slice the cake to avoid compressing it.
- Store the cake in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American