Hello, hello! Happy Friday!
There comes a time when, in a land of layer cakes galore, a classic simple cake can, and should, reign supreme–particularly when that classic simple cake is pink upon pink and adorned with a handful of rainbow sprinkles. You know?
A few months ago, my sister and I were helping mom pack up her apartment, and I came across the tattered and beloved Canadian Five Roses Flour Cookbook she used for my entire life, and for many years before that, I’m sure. I can recall the little cookbook cupboard above our rather large, and at that time novel, microwave oven, storing a handful of cookbooks and a red binder stuffed to the brim with handwritten and typed family recipes, clipped newspaper and magazine recipes, and more. But it was the Five Roses Cookbook that mom seemed to have propped up on the counter most days, making everything from savory to sweet (I fondly remember her peanut butter cookies and lemon meringue pie the most–mom was never really into cake-making), and it was the first cookbook I ever read. And I mean read.
Every rainy day or weekend little me would ask if I could pleeeease bake something from the book, and despite her hesitation (I was and still am a rather, hmm, messy baker!) she’d always let me. I would usually make something like chocolate coconut macaroons, sugar cookies, or my rather organically shaped gingerbread men (if I only had the patience to chill dough at that age). Funny how we sort of stash these memories away until we get zapped by a certain scent or visual (like when I came across this guy on ebay and my heart skipped a beat! This was the exact gingerbread cutter we had, and I loved him). I just loved baking from this cookbook.
So to make a short story long, as I tend to do, I am so excited to have this Five Roses Cookbook in my possession! It really has me in the classic, vintage cake sort of mood. I sat down and went straight to the cake section, and the first thing that jumped out at me was Angel Food Cake–a classic, for certain. A light, fatless, sponge cake that gets its notable height and loftiness from the air we beat into many an egg white, sugar and cream of tartar before gently folding in a mixture of cake flour and sugar. We bake the cake in an ungreased 10″ tube pan, or “angel food cake pan,” so that the cake can grab onto the sides of the pan and achieve substantial height. The cake is moist as can be and has a definite spongy quality you feel when cut a bite with the side of your fork. But for some reason, as soon as you put that bite into your mouth, it melts away.
So I woke up the next day and knew that it was time to bake a pink angel food cake–that’s all there was to it. My first round I used the recipe exactly as it was in the book, but I added a few drops of pink food coloring. It had me feeling all authentic and nostalgic as I folded the dry ingredients in by hand and gently transferred the batter to the pan. It baked up beautifully, and it tasted so good–a perfect hit of vanilla and subtle egginess that I love.
But then I got all curious about angel food cake in general, and the science of it and what I could do to possibly make the cake even lighter, even taller, and perhaps add just a touch more flavour. As I searched other angel food cake recipes online, I noticed that some of the more recent versions called for confectioners’ sugar in the dry mixture, along with the granulated sugar in the meringue portion. So I made 3 more billowy batches using different combinations of ingredients until I felt that the cake was indeed “perfect” in my opinion, or at least perfect for my taste.
I ended up using confectioners’ sugar in the dry mix, but a bit less than other recipes, and then used superfine sugar (see Sweetapolita’s Notes below) for the meringue portion, as it dissolves quickly into the egg whites and lends to a gorgeous meringue. I increased the egg whites and cake flour and added vanilla bean paste and a small bit of almond extract for incredible flavour. Oh, and of course pink! I added just a few drops of the pink gel paste. So my final version of this Perfectly Pink Angel Cake is an adaptation of the Angel Food Cake recipe in my beloved Five Roses Cookbook tweaked with some things I learned from this epicurious version, and those few other changes I made to make the cake “perfect” in my opinion.
Like a dream. The confectioners’ sugar and cake flour lend to this super-soft texture and fine crumb that almost melts in your mouth. I frosted the cake with pink marshmallow frosting, which is the ultimate in billowy and satiny-ness, and topped it all with a handful of rainbow nonpareils.
Sometimes the true gems embrace simplicity, you know? It can be as simple as tinting a classic recipe a fun colour, or baking it in a unique shape, but in a world of over-the-top recipes, I think it’s important to cherish some of the vintage recipes we grew up on, and our parents and grandparents grew up on.
Oh, and a note for my fellow cake stand junkies who may ask where to get this dreamy turquoise cake stand, I found it at Winners here in Canada, along with 2 other colors–pink and yellow–right before Easter. I went in for nail polish and of course came with 3 cake stands–you know how it goes. The brand is Grace’s Teaware, but yet I can’t find them (the stands) online at all. (I remember wanting to include them in my recent cake stands post, but having no way of guiding you to the source or a how-to-buy option.)
Okay, so onto this pink beauty! I suggest you drop everything (except the carton of eggs) and make this cake! :)
- 1 cup plus 3 tablespoons 140 g cake flour
- 1 cup plus 3 tablespoons 150 g confectioners' sugar
- 1/2 teaspoon salt
- 2 cups 13-14 egg whites, room temperature (left out about 1 hour)
- 1 1/2 teaspoons cream of tartar
- 3/4 cup plus 2 tablespoons 180 g superfine sugar (see Sweetapolita's Notes)
- 1/2 teaspoon vanilla bean paste or pure vanilla extract
- 1/8 teaspoon almond extract
- Few drops pink soft gel paste food color see Notes
- 6 egg whites 180 g
- 1 3/4 cups plus 2 tablespoons 390 g granulated sugar
- 2 tablespoons 45 g light corn syrup
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 1 teaspoon vanilla bean paste or pure vanilla extract
- Few drops pink soft gel paste food color see Notes
- Rainbow nonpareils optional
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Arrange oven rack to the lower third of the oven. Preheat the oven to 350°F (180°C). Sift the cake flour, confectioners' sugar and salt together 4 times. Set aside.
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Wipe the bowl and whisk attachment of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add the egg whites and beat on the lowest speed until they start to become frothy, about 30 seconds. Stop the mixer and sprinkle the cream of tartar over the egg whites. Beat on medium speed until the egg whites thicken just slightly and you can see swirl lines in the mixture from the whisk (very soft peaks), about 1 minute. Add the superfine sugar 1 tablespoon at a time and beat until the egg whites thicken and reach soft/medium, droopy (not stiff) peaks, 1-2 minutes. Beat in the vanilla and almond extract, and a few drops of the food colouring, if using.
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Remove the bowl from the mixer. Sift the dry ingredients 1/4 at a time on top of the meringue and fold gently but thoroughly with a rubber spatula. Gently transfer the batter to an ungreased 10" angel food cake pan and smooth the top with a small offset spatula. Bake on the lower rack of the oven until the top of the cake springs back when touched lightly, and when a skewer inserted into the cake comes out clean, about 35 minutes. Don't check the cake before 35 minutes, or you could deflate your cake, but also try not to over-bake.
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Remove the cake from the oven and invert the whole pan onto a wire rack so it cools upside down. Let cool for one hour and then loosen sides around the center and outside of the cake using a thin metal spatula or knife. Gently coax the cake out of the pan onto the wire rack and let cool completely.
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Wipe the bowl and whisk attachment of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites, sugar, corn syrup, cream of tartar and salt and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 130°F (54°C) on a candy thermometer.
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Return the bowl to the stand mixer and beat on low speed for 2 minutes, then increase the speed to medium and beat for 2 more minutes. Increase the speed to high and beat until it is very thick and glossy, about 5 minutes. Add vanilla and food colour, if using, and beat to combine. Best used right away (for best texture to apply frosting to the cake--after that it's best enjoyed up to 1-2 days at room temperature).
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Place the cake wide end down onto a cake plate, board or pedestal. Pile the frosting on top of the cake and use a metal spatula to spread the frosting from the top down. Create swirls using the back of a spoon and sprinkle with rainbow nonpareils). Slice cake using a serrated knife in a gentle sawing motion. Cake keeps at room temperature for up to 2 days. Best enjoyed day 1 (the cake stays very moist for days, but marshmallow frosting is best enjoyed sooner than later).
Sweetapolita’s Notes:
- As I mentioned in the post above, I use “superfine” sugar for most of my cake and meringue recipes (in my book as well) as it lends to a lighter cake and dissolves quickly into meringue, etc. This is simply a finer grain of granulated sugar that you can purchase as such (also referred to as caster sugar, baking sugar, and more), such as this India Tree brand Superfine Caster Baking Sugar
. What I do is put my granulated sugar in the food processor and let it go for about a minute and voila! Superfine sugar.
- For the food colour, I used a few drops of AmeriColor Soft Gel Paste Food Color in Soft Pink
for both the cake and the frosting, but you can certainly go all white–that would be gorgeous and classic. You can also use powdered food colouring or your favourite brand of food colour. I like the concentrated soft gel paste because it only takes a few drops.
- I used a classic 10-Inch Angel Food Cake Pan
, but I also recommend one with a removable bottom (like this 2-Piece Angel Food Pan
if you’re going out to buy a new one, otherwise I did just fine with the classic style), particularly if you might opt to serve the cake without frosting. With coaxing the cake does come out of the classic pan just fine, but it tends to take the very thin brown top “crust” off the cake, which I loved for a cake that will be frosted (typically not a big fan of the brown cake crust).
- I used LorAnn Oils Madagascar Vanilla Bean Paste
, which is wonderful, but I also love Nielsen Massey Madagascar Bourbon Pure Vanilla Bean Paste. You can certainly use pure vanilla extract (I suggest a good quality one), though.
- You can find rainbow nonpareils in most grocery shops, but if you use them often, larger quantities can be purchased online and at cake decorating shops. Or if you need serious sprinklage in your life, try this Party Decoratifs 3.4 lb
! That huge jar just makes me so darn happy.
Hi Rosie, this looks amazing! Do you think a nordicware bundt cake pan would be okay for baking this or is an angel food cake pan needed?
Thank you!!
Thanks so much, Jenny! You know, I haven’t tried it in a bundt pan, but I worry that the ridges (assuming you mean a classic bundt style) would cause a problem with the cake gripping the sides to rise, and then getting the cake out. Do you know what I mean? I’d hate for you to end up with a wasted cake! I might recommend getting a classic angel food cake pan. If you do try, will you let me know how it goes? xo
I made this cake last night in a bundt pan and it was a little hard to get out. But it came out fine once I did get it! It’s so yummy! The frosting is to die for.
Hi Rosie,
Have you made angel food cake in any other kind of pan? I would like to make this for my son’s first birthday and I have a cake pan that looks like a giant cupcake. I am wondering if it will work. Thanks!
Hi Sheila! I haven’t made this recipe in any other cake pan, but I worry about the cake gripping the sides of a shaped pan, and also about you getting the cake out easily. If the pan has smooth sides, perhaps? I might not recommend it, Sheila, but you just never know! If you do try, will you please let me know how it goes? Best of luck and happy birthday to your son! xo
This cake is SO beautiful, it’s really incredible! I’d really love to try this cake, it looks perfect for a birthday! x
Thanks so much, Sian! xo
Hi your cakes look lovely.. Want to make all of them.. But can I use all purpose flour instead or self raising flour? Because I can’t find cake flour anywhere..
Thank you! What I recommend doing is making your own cake flour by replacing 1/4 cup of 1 cup of all purpose flour with cornstarch. The all-purpose flour on its own is just too heavy to achieve the desired lightness of this cake. Best of luck!
Do you use the egg whites from a carton or do you have 18 egg yolks left over?
Hi Janice! Well, I do try to make lemon curd and freeze it every time I have a recipe that requires so many egg whites, but there will definitely be yolks left over. I haven’t tried egg whites from a carton in quite some time, so I can’t guarantee they will lend to a full-volume meringue, but it would be worth a try. I hope this helps. Best of luck!
First of all let me just say your cakes are amazing . Now you have cake flour as an ingredient as I’m from Australia not quite sure what that is . Can you please let me know what the equivalent is please
If you go to Coles or Woolies and find the boxes of flour in the flour area there is one from lighthouse brand I think it is that says cake biscuit flour
This is just wonderful–I love pink! I just purchased a new angel food cake pan and am going to just dive in and try this as my first angel food cake. Hopefully it will come out as beautiful as yours! – probably not though ;)
Wonderful recipe!! Wondering if this could work in a dolly varden tin, it would make a stunning princess cake.
this looks gorgeous rosie!! Can i ask what you ended up doing with all those egg yolks? I always want to make angel food cake but don’t want to waste the yolks. Thanks!!
I made mayonnaise with the leftover egg whites :)
Egg yolks I mean! Oops
Rosie, you may have just gotten me to give Angel Food Cake another try! I had tried a recipe once and after sifting oh so many times and delicately folding everything in, I had ended up with a deflated cake that was uncooked on one side. Yours looks so beautiful, and I’ve always been so successful with your recipes so now I feel like I must give it another go! Thank you for sharing! XO
Wow that is so pretty! Perfect indeed :) Love the marshmallow frosting, sounds so fluffy and tasty!
I love nostalgic recipes and the simplicity of this cake really speaks to the timeless beauty of so many recipes. Thank you for sharing your bright, updated twist!
This cake is so gorgeous, I love how it looks like candyfloss. Pinned!
Hi our Rosie! Listen I am not going to make this cake, since I am a fat-a-holic and cakes without any fat of sorts is just… BUT BUT BUT how is it that everything you touch looks so blooming delectable. You do something to cakes that nobody else does and my children say: I’d like to jump into THAT ONE Mom. Sitting next to an OSSAS (cake competition) cake, yours is the one, I have ZERO doubt, will attract the many. It’s a little bit sinful.
Gorgeous and pretty in pink Cake! Love the swirls you’ve made on the marshmallow frosting. Rosie, would you mind making a short video on how to achieve that perfect swirls on a cake? Thanks in advance
Looks incredible, Rosie! I love the pink, it makes me think of cotton candy!
Hi Rosie! Congrats on such a beautiful cake! I was waiting for the recipe since I saw the sneak peek you posted earlier this week. :) I’m going to make it soon, but I have a question about the amount of egg whites. I assume an egg white from a large egg weighs around 30 g and a yolk about 20 g, but the marshmallow frosting recipe says 6 egg whites weigh 120 g, so 20 g each. Is it a typo? Should I go by volume or weight in this case?
Thanks so much, Cami! You’re right–that was a typo, and I’m so happy you caught that. I changed the weight to 180g. Enjoy this cake! xo
Wow, that was quick! You can delete my other comment. Thanks Rosie!
I made the cake last Monday, and it turned out gorgeous and very, very fluffy! Thanks for a great recipe Rosie! :)
Hi! This cake looks super fun and yummy. I’m all about cupcakes, do you think this recipe would work for cupcakes?
Thank you for sparking memories of a time long, long ago. Your gorgeous pink on pink Angel Food Cake brought to mind the cake my mother made for my 4th birthday (back in 1960). There’s a photograph somewhere of the cake with its circus theme topper in place.
It’s funny. I haven’t thought about that cake for years. After viewing your cake and reading your description of it 54 years vanished, and in my mind’s eye I could see everything as clearly as if it happened yesterday.
Your instructions didn’t mention when to add the flavoring to the batter so I added it with the food coloring. Thanks for another gorgeous recipe and inspiration!!
i looooove this cake…just angelicious!!!!!
i havent a candy thermometer yet… can i make the marshmellow frosting?
when the temperature reaches 54°C ?
xoxo <3
Happyness in cake form! Beautiful!
Tamara
This looks so summery and amazing. It makes me want to make angel food cake even more. But sadly have found the time to make this. I might just have to make this for my mom`s birthday. I bet she would love this.
So… I’ve made this cake twice now, and BOTH times the marshmallow frosting doesn’t stay on the cake! It just slowly slides off the cake until theres only a thin layer left – it certainly never holds peaks for very long! Please help me and tell me what I’m doing wrong – I would love to have this cake for my daughters birthday party…
I love this pink lovely cake! looks so yummy! :)
My frosting slid off the cake, too. I followed the instructions exactly – heated the egg mixture to 54C, beat for 2 minutes on setting “2” on my Kitchenaid, increased to “4” for 2 minutes, increased to “8” for five minutes. It looked quite thick and shiny, but didn’t stay on the cake. I tried putting the cake in the fridge to get it to set, but that didn’t solve the problem. Oh well.
Hi, I had the same problem with my frosting and I did the same thing as you. I also would like to know why we had this problem !! I ask me if it could be the quality of cream of tartare or just we didn’t beat enough the frosting … Sorry for my english !
Same problem today too!! I can’t figure it out. Because I made this once before and it didn’t slide off. But today I made cupcakes and after a couple hours the frosting was In a pool :( what did I do wrong Rosie?! Help! Sos!
This looks like all the angel food cakes I requested for my birthday growing up. Throw in some wax paper wrapped coins in each slice, and you are bang on!
I married a man who loves angel food cake as well, but the tradition in his family is storied. We inherited an antique SQUARE angel food cake pan, along with the recipe from some great-grandmother that requires 2 cups of egg whites (from about 14 eggs). As you can imagine, that sucker was trotted out for only the most special of occasions!
It truly is the greatest of cakes. I can’t wait to try your recipe.
Le gateau est super beau ! J’ai hâte de l’essayer ! J’aimerais bien avoir un “Cake Stand” comme celui sur la photo ! Pourriez-vous m’indiquer un lien commercial pour que je puisse m’en procurer un identique ? Merci !
You are amazing ! Your receipts are working great ! I tried dark chocolate cake and fluffy vanilla …and my son is so happy ! God bless you for sharing genuine receipes ????
And today I am trying this sure . I have a question , like if I have to moist the cakes for icing , should I use sugar syrup which I do , or u have any better suggestion for it which makes my cakes taste like bakery …my son always says ..icing is tasty cake is ..but it’s not moist and juicy !
Also if I have to buy few books which ones should I buy mainly for cakes and great frosting ideas …I lack frosting knowledge …if u can suggest me ..I just got lucky to come across yr receipe and than knew abt you last week …and am yr fan now !
I did my course from bonnie gordon …but the knowledge you r giving is real life ! Thanks again…pl. share abt icing variety and frosting cakes along with wonderful receipes you share.
Hi there, would the frosting keep I. A sealed container in the fridge for a few days???? Love this cake!
Hi Rosie, this cans looks glorious!!
Just a question, is cake flour the same as self raising flour?
Here in Australia I’ve noticed ‘cake flour’ in the supermarket but I’m not sure if it’s the same thing. I don’t think it has levener in it.
Hello,
I just made this cake but it seems as if when I out the cake upside down on the rack to cool it only took about 15-20 min to pop out of the pan without having to scrape the sides. I am not sure if this is normal. Can you advise?thanks so much!
My cake didn’t rise and my frosting is really runny what did I do wrong?
I see others have asked about shaped and bunt pans. I was wondering if you thought this recipe would work for a classic 2″ high, 8″ or 9″ pan? I’m making a classic birthday cake and would love to use this recipe if I can! Thanks!
Hola me encanta tu trabajo es hermoso quiero saber si no tienes pagina en español.? Gracias Mil Bendiciones.
This angel food cake is beautiful. I too love The Five Roses Cookbook. Mine is about 45 years old, no longer has a cover and the pages are stained and falling out. I prefer to use Five Roses flour in all my baking. I still use the lasagna recipe at the back of the book, ground turkey substitute.
Hi i was going to buy this cake flour i found online at an american store as im in NZ is this a good one? Pillsbury Softasilk Enriched Cake Flour.
Omg! I tried this and it failed! What went wrong? The cake was brown, the cake tasted bitter and the icing had a odd consistency.