Sprinkle Angel Food Cake with Pink Cloud Frosting

By Libbie Summers
Assisted by David Dempsey

My husband’s grandmother, Reba, used to ship homemade angel food cakes to him in college. A few times a year I like to make him one, using a derivation of Reba’s recipe because it brings him great joy. This Sprinkle Angel Food Cake with Pink Cloud Frosting was the prettiest homespun chic cake I think I have ever made and it will be the centerpiece of our Easter brunch…in honor of Reba. 

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Sprinkle Angel Food Cake with Pink Cloud Frosting
Serves 12

What you need: 
1 cup cake flour, sifted
1/4 teaspoon salt
1 3/4 cup super fine vanilla sugar*, divided (can sub regular sugar. For super fine sugar, process in a food processor for 1-2 minutes)
1 dozen egg whites, room temperature
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 cup Hog Wild Sprinkles (or your favorite sprinkles)
Pink Cloud Frosting (recipe to follow)
1 tablespoon Spring Break Sprinkles for garnish

What to do: 
Preheat oven to 350ºF.
In a medium size bowl, whisk together the flour, salt and half of the sugar. Set aside.

In the bowl of a standing mixer fitted with a whisk attachment, add the egg whites, 1/3 cup warm water, cream of tartar and vanilla extract. Beat the mixture just until foamy. With the mixer running, slowly add in the reserved sugar. Beat on medium-high speed until medium peaks form (peaks will stand, but will then droop slightly after a few minutes).

Remove bowl from the mixer. Dust the top of the egg whites with some of the flour mixture and fold in gently with a spatula. Toss the sprinkles into the remaining flour mixture. Fold the sprinkle flour mixture into the batter in two parts, being mindful to fold well each time.

Spoon mixture into an ungreased angel food cake pan (I used a solid bottom non-stick, but a removable bottom works great too). Give a little jiggle before placing in the oven (do not tap on counter and DO NOT SMOOTH TOP, just a little movement. Bake until a wooden skewer inserted in the center comes out clean (about 35 minutes).

Cool upside down on a cooling rack for 2 hours before removing from pan. To remove run a knife along the outside and inside parameter of the pan and then release with a shake.

Frost cake with Pink Cloud Frosting and decorate with Spring Break Sprinkles. Serve immediately.

Pink Cloud Frosting
(a 7 minute frosting without the double burner…boom)

What you need: 
1 egg white
1 cup superfine vanilla sugar* (can substitute regular superfine sugar)
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
2 drops pink food coloring (liquid works best here)

What to do: 
In a large mixing bowl, whisk together egg white, sugar, extract and cream of tartar. Pour in 1/2 cup BOILING water and beat on high using a hand mixer until light and fluffy (about 5-7 minutes. Mix in food coloring just until combined.
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*Vanilla Sugar is sugar that has been steeping with a split vanilla bean. It’s a life changer in baking! I always have a large jar working in my pantry. 1 vanilla bean will work for 3 rounds of the sugar.

 

Watch the beautiful video for this frosting!!

4 comments

  1. Love, love

    Comment by Peggy Summers on March 21, 2018 at 7:45 am

  2. Can’t wait to make!

    Comment by Brenda on March 24, 2018 at 10:10 pm

  3. Very tasty!
    I doubled the icing recipe and it took more than 15 minutes to finally firm up – was it because I doubled it? Or did I screw up elsewhere? I think my cream of tartar was quite old, would that have affected things?

    Comment by Lindsey on November 4, 2018 at 7:25 pm

  4. Hey Lindsey! A single recipe takes a solid 7 minutes, but I would never think that time would be doubled just for doubling the recipe. The cream of tartar could be the big problem here. It is an acidic stabilizer and it’s that acidity that helps egg whites achieve their full volume potential, and stabilizes them by helping hold in water and air. Old cream of tartar could have been the issue.

    Comment by Libbie Summers on November 12, 2018 at 7:31 am













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