Pretty-in-Pink Angel Food Cake

By kathryns

Requires 14 egg whites ! Also, a removable bottom tube cake pan. Serve with macerated berries and sweetened sour cream

Ingredients

• 1 cup sifted cake flour (not self-rising)
• 1 3/4 cups superfine sugar
• 14 large egg whites (1 3/4 cups), room temperature
• 1 tablespoon warm water
• 4 drops rose gel-paste food coloring
• 1/2 teaspoon salt
• 1 1/2 teaspoons cream of tartar
• 3 teaspoons pure vanilla extract
• 16 ounces strawberries, hulled and quartered (about 2 cups)
• 2 teaspoons fresh lemon juice
• 2 cups (1 pint) sour cream
• 3 tablespoons confectioners' sugar

Preparation

Step 1

Preheat the oven to 350 degrees. Use a fine-mesh sieve to sift together flour and 3/4 cup superfine sugar 4 times.

In the bowl of a standing mixer fitted with a whisk attachment, beat together egg whites, water, food coloring, and 3/4 cup sugar on medium speed until foamy. Add salt, cream of tartar, and 2 teaspoons vanilla; whisk until meringue is stiff but not dry.

Transfer meringue to a large bowl. In six additions, sift flour mixture on top, folding in quickly but gently.

Transfer batter to an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake until golden brown and springy to the touch, 35 to 40 minutes.

Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.

Meanwhile, combine the berries, lemon juice, and remaining 1/4 cup superfine sugar in a small nonreactive bowl. Set aside to macerate while the cake is cooling, about 1 hour. In a separate bowl, stir together the sour cream, confectioners' sugar, and remaining 1 teaspoon vanilla.

Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to release cake. Invert onto serving platter. Serve with macerated berries and sweetened sour cream.