Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. 1 cup sugar. 1 egg white. There really isn't a "recipe" for this trifle, just simple make the angel food cake according to the package instructions, tinting the batter pink before baking. 1 cup sifted cake flour (not self-rising), 14 large egg whites (1 3/4 cups), room temperature, 16 ounces strawberries, hulled and quartered (about 2 cups). Copyright © 1995 - 2020 Public Broadcasting Service (PBS). Allow the cake to cool completely in pan. Create swirls using the back of a spoon and sprinkle with rainbow nonpareils). All rights reserved. Lightly whisk egg white until slightly foamy. This site requires JavaScript. Gently fold flour mixture and a little food colouring into egg white mixture. 1/2 cup boiling water. Buttery, creamy icing is too heavy. Increase the speed to high and beat until it is very thick and glossy, about 5 minutes. Angel Food calls for fluffy, pillowy icing. Please enable JavaScript in the browser settings and try again. Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour. My Recipe Magic © 2018 Recipe Magic, LLC. A roasted eggplant dip made with garlic and lemon juice then garnished with fresh parsley and kalamata olives. Angel food cake gets a colourful twist in this sweet and simple dessert recipe. And, perhaps the prettiest. 1 teaspoon rose water. For the sugared rose petals, line a tray with baking paper. Pink Angel Food Cake. Transfer meringue to a large bowl. With the addition of cherry KOOL-AID, a boxed angel food cake mix goes from classic to knock-out. Prepare cake batter and bake in 10-inch tube pan as directed on package, dissolving the drink mix in measure of water listed on cake mix package before beating with the dry cake mix. * Percent Daily Values are based on a 2,000 calorie diet. 1 Hr 3 Min. 1 1/2 teaspoons cream of tartar. Preheat the oven to 350°F (180°C). Remove the cake from the oven and invert the whole pan onto a wire rack so it cools upside down. Wipe the bowl and whisk attachment of an electric mixer with paper towel and lemon juice, to remove any trace of grease. There has been rich, creamy crème brûlée, inventive chocolates, and a whipped parfait of blood orange curd. Carefully peel off rose petals, selecting medium, nicely-shaped petals. Place the cake wide end down onto a cake plate, board or pedestal. Beat in the cream of tartar until just combined. Smooth top with an offset spatula. Beat in the vanilla and almond extract, and a few drops of the food colouring, if using. INGREDIENTS. Immediately invert the pan onto a wire rack (see Notes). 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). 1/2 tsp vanilla. Bake for 20-25 minutes or until mixture springs back slightly when touched. 150g (1 cup) self-raising flour. Warm, creamy and wonderfully rich, baked spinach and artichoke dip is the ultimate crowd pleaser. Decorate with sugared rose petals. 315g (1 1/2 cups) caster sugar. 1-2 drops food coloring (red or pink will make pink) Invert pan; cool cake completely. Place bowl over a pan of simmering water (don’t let the bowl touch the water). 300g (2 cups) icing sugar. 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. Preheat the oven to 350°F (180°C). This tool adjusts ingredient amounts only, not method or nutrition information. Preheat oven to 180C/160C fan forced. Food Home » Recipes » Pretty-in-Pink Angel Food Cake. Add vanilla and food colour, if using, and beat to combine. Gently coax the cake out of the pan onto the wire rack and let cool completely. Cook, stirring, until smooth and mixture is the consistency of pouring cream. Your email address will not be published. Smooth the surface and wipe side of pan clean. Run a knife through batter to release air bubbles. 150g (1 cup) self-raising flour. Once cool, gently run a palette knife around both sides of the pan to loosen cake. Sprinkle with sugar and shake off excess. Create a heavenly mouth-feel with this pretty-in-pink, sugar-petaled angel food cake. Arrange oven rack to the lower third of the oven. Make the pink angel food cake: Arrange oven rack to the lower third of the oven. Directions at 315g (1 1/2 cups) caster sugar. * Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. In the bowl of an electric 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.