My Pink Angel Food Birthday Cake is my dream princess birthday cake…though I’m not a toddler anymore.
Hooray! It’s Birthday cake time!!
Tomorrow is my birthday! So I’ll keep this short and very sweet.
I decided that you’re never too old for a fluffy pink princess cake. I took a literal note out of Sweetapolita’s book (blog) and went with her Pink Angel Food Cake. And, to keep it me, I made it gluten free!
I kept the rest of the cake pure to her recipe. Marshmallow Frosting (which happens to be my favorite because my grandma always uses 7 minute frosting on her coconut cakes, which is basically the same), crazy amazing sprinkles, and a few fun decorative touches.
I’ll warn you right now, it has a ton of sugar in it. Consider yourself warned. But, my birthday only comes once a year. AND I’ll be quick to point out, there is no butter, no oil, no yolks…yup. This cake is basically a Twizzlers: a fat free food, made of sugar. I’ll take it!
So, Happy Birthday to me tomorrow! I’ll be spending it eating cake, reading a book, and tucking in early. Hooray! Love ya!
- 1 cup gluten free flour blend (I used Enjoy Life Foods)
- 2 ½ Tbs. tapioca starch (or corn)
- ½ Tbs. Xanthan gum
- 1 cup + 3 Tbs. powdered sugar
- 1/2 teaspoon salt
- 2 cups (14 egg whites), room temperature (left out about 1 hour)
- 1 1/2 teaspoons cream of tartar
- 3/4 cup + 2 Tbs. superfine sugar*
- 1/2 teaspoon vanilla bean paste (or extract)
- 1/8 teaspoon almond extract
- Few drops pink soft gel paste food color
- 6 egg whites
- 1 3/4 cups + 2 Tbs. raw sugar
- 2 Tbs. light corn syrup
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 1 teaspoon vanilla bean paste (or extract)
- Few drops pink soft gel paste food color
- Rainbow nonpareils, optional
- Preheat the oven to 350 degrees.
- Sift the flour, starch, Xanthan, confectioners' sugar and salt together. I sifted them 2 times through.
- "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 coloring, if using."
- "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." [I used a bundt pan, but I had a TOUGH time getting the cake out of the pan. Be patient.]
- "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." [Like I said, I had an impossible time getting the cake out of the pan. If you have a ton of trouble like I did, and yours comes out in huge pieces...just know it'll be covered in frosting, so don't sweat it.]
- 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 on a candy thermometer. Don't forget to use an oven mitt to grasp the bowl while you whisk because it'll get quite hot and the bowl will slip around.
- "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 color, if using, and beat to combine."
- Place the cake on your cake stand or plate. Mound the frosting up around the top of the cake (you'll want to mound it up a few inches high). Use an offset spatula to spread the frosting down the edges of the cake and around until the whole cake is covered. Use extra frosting to swipe the frosting around the cake, making wispies.
- Use sprinkles to decorate the cake as you'd like.
- Serve and enjoy the cake right away! The cake will be ok on the counter for up to 2 days, but it's best the day it's made.
- *I made mine quickly by blending raw sugar in the blender for a few seconds until it was all extremely fine.