Rainbow Angel Food Cake
Transform your dessert game with this stunning Rainbow Angel Food Cake, a light and airy treat that’s as delightful to look at as it is to eat. Made with fluffy, whipped egg whites and delicately flavored with vanilla and almond extracts, this cake is a feast of vibrant colors and irresistible sweetness. Each layer is tinted with bold shades of red, orange, yellow, green, blue, and purple, creating a dazzling rainbow effect that makes it perfect for celebrations, birthdays, or any festive occasion. The secret to its ethereal texture lies in carefully folding sifted cake flour into stiffly whipped peaks to maintain its cloud-like consistency. Baked to golden perfection and inverted for cooling to preserve its height, this show-stopping dessert is as easy to slice as it is to impress. Make your next gathering unforgettable with this festive, colorful masterpiece! Keywords: Rainbow Angel Food Cake, colorful dessert, light and airy cake, festive cake recipe, vibrant layered cake.
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Ingredients
- 12 large Egg whites
- 1.25 cups Granulated sugar
- 1 cup Cake flour
- 0.5 cup Powdered sugar
- 1.5 teaspoons Cream of tartar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 0.25 teaspoon Salt
- 6 colors Gel food coloring (red, orange, yellow, green, blue, purple)
Directions
Step 1
Preheat your oven to 350°F (175°C). Ensure your angel food cake pan is clean and dry; do not grease it.
Step 2
In a medium bowl, sift the cake flour and powdered sugar together three times to ensure a light and fluffy batter. Set aside.
Step 3
In a large mixing bowl, whip the egg whites, cream of tartar, and salt on medium speed using a stand or hand mixer until frothy.
Step 4
Gradually add the granulated sugar, one tablespoon at a time, while mixing. Continue whipping on high speed until stiff peaks form.
Step 5
Gently fold in the vanilla and almond extracts using a spatula, being careful not to deflate the egg whites.
Step 6
Sprinkle the sifted flour mixture over the whipped egg whites in three additions. Carefully fold in the flour mixture after each addition until just combined.
Step 7
Separate the batter evenly into six bowls. Add a small amount of gel food coloring to each bowl to create vibrant red, orange, yellow, green, blue, and purple batter. Gently fold in the coloring until uniform.
Step 8
Spoon the colored batters into the ungreased angel food cake pan in layers, starting with purple at the bottom and working up to red. For a swirl effect, gently drag a butter knife through the layers in a zigzag pattern.
Step 9
Bake the cake in the preheated oven for 40 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
Step 10
Remove the cake from the oven and immediately invert the pan onto a heatproof bottle or cooling rack to cool completely for about 1-2 hours.
Step 11
Once cool, run a knife around the edges of the cake to loosen it from the pan. Carefully remove the cake and transfer it to a serving platter.
Step 12
Slice and serve your beautiful Rainbow Angel Food Cake!
Nutrition Facts
| Serving size | 848.3 grams (848.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1876 |
| Total Fat 1.30g | 2% |
| Saturated Fat 0.30g | 2% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 1254mg | 55% |
| Total Carbohydrate 418.00g | 152% |
| Dietary Fiber 3.40g | 12% |
| Total Sugars 312.40g | |
| Protein 54.50g | 109% |
| Vitamin D 0IU | 0% |
| Calcium 48mg | 4% |
| Iron 2mg | 11% |
| Potassium 1532mg | 33% |
Source of Calories