Ingredients
Scale
- 1 cup plus 3 tbsp cake flour
- 1 cup plus 3 tbsp powdered sugar
- 1/2 tsp salt
- 2 cups egg whites (about 13–14), room temperature
- 1 1/2 tsp cream of tartar
- 3/4 cup plus 2 tbsp superfine sugar
- 1/2 tsp vanilla bean paste or pure vanilla extract
- 1/8 tsp almond extract
- Several drops pink food coloring (optional)
- 6 egg whites (about 180 g)
- 1 3/4 cups plus 2 tbsp granulated sugar
- 2 tbsp light corn syrup
- 1/4 tsp cream of tartar
- Dash of salt
- 1 tsp vanilla bean paste or pure vanilla extract
- Several drops pink food coloring (optional)
- Rainbow nonpareil sprinkles (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, sift together the cake flour, powdered sugar, and salt; set aside.
- In a stand mixer, beat egg whites and cream of tartar on medium speed until frothy. Gradually add superfine sugar while continuing to whisk until stiff peaks form.
- Gently fold in vanilla bean paste, almond extract, and pink food coloring into the whipped egg whites.
- Carefully incorporate the sifted dry mixture using a rubber spatula until just combined.
- Pour the batter into an ungreased angel food cake pan, smoothing the top.
- Bake for approximately 35 minutes or until golden brown.
- Remove from the oven and invert onto a cooling rack until completely cooled before frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 180
- Sugar: 32g
- Sodium: 60mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 0mg