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!
