Tie Dyed Angel Food Cake
Bring a pop of color and whimsy to your dessert table with this Tie Dyed Angel Food Cake, a light and airy treat that's as stunning as it is delicious. Perfect for celebrations or anytime you want to impress, this cake features a mesmerizing swirl of vibrant hues created with gel food coloring — no artistic skills required! Made from a delicate mixture of whipped egg whites, cake flour, and a hint of vanilla and almond extracts, this dessert is naturally fat-free, making it a guilt-free indulgence. The fluffy texture pairs beautifully with whipped cream and fresh berries, but its striking tie-dye design ensures it shines just as brightly on its own. Easy to bake yet guaranteed to wow, this Tie Dyed Angel Food Cake is a show-stopper for birthdays, summer parties, or any occasion that calls for a sweet splash of fun.
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Ingredients
- 12 large Egg whites
- 1.5 cups Granulated sugar
- 1 cup Cake flour
- 1.5 teaspoons Cream of tartar
- 1.5 teaspoons Vanilla extract
- 0.5 teaspoons Almond extract
- 0.25 teaspoons Salt
- 4 colors Gel food coloring
Directions
Step 1
Preheat the oven to 350°F (175°C). Ensure your angel food cake pan is clean and ungreased.
Step 2
In a large mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy.
Step 3
Gradually add the granulated sugar, a few tablespoons at a time, while continuing to beat the egg whites. Increase the speed to high and beat until stiff, glossy peaks form.
Step 4
Stir in the vanilla extract, almond extract, and salt until just combined.
Step 5
Sift the cake flour over the egg white mixture in small increments. Gently fold the flour into the mixture using a rubber spatula after each addition. Take care not to deflate the batter.
Step 6
Divide the batter evenly into four separate bowls. Add a different gel food coloring to each bowl and gently mix until the colors are vibrant and well incorporated.
Step 7
Spoon dollops of each colored batter randomly into the ungreased angel food cake pan to create a tie-dye effect. Use a skewer or butter knife to swirl the colors lightly, but avoid overmixing to maintain the vibrant pattern.
Step 8
Level the batter gently with a spatula and bake the cake in the preheated oven for 35–40 minutes, or until the top is golden brown and the cake springs back when lightly pressed.
Step 9
Remove the cake from the oven and immediately invert the pan onto a heatproof bottle or cooling rack. Let it cool completely in this position to prevent the cake from collapsing.
Step 10
Once cooled, run a knife around the edges of the pan to release the cake. Transfer the tie-dyed angel food cake to a serving plate and cut into slices to reveal the colorful interior.
Step 11
Serve as is or with a dollop of whipped cream and fresh berries for extra flair.
Nutrition Facts
| Serving size | 840.4 grams (840.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1839 |
| Total Fat 1.30g | 2% |
| Saturated Fat 0.30g | 2% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 1253mg | 54% |
| Total Carbohydrate 408.40g | 149% |
| Dietary Fiber 3.40g | 12% |
| Total Sugars 304.00g | |
| Protein 54.50g | 109% |
| Vitamin D 0IU | 0% |
| Calcium 48mg | 4% |
| Iron 2mg | 11% |
| Potassium 1535mg | 33% |
Source of Calories