My Sweet Valentine!
I have many memories of baking angel food cake with my grandmother when I was very young. This cake 
reminds me of desserts from childhood birthday parties 
, sweet reminders of old fashioned recipes and of course, sweet enough for your Valentine
. Nothing says, “Be my Valentine”, like a homemade Angel Food Cake with Cherry Marshmallow Frosting and Rainbow Sprinkles. (Except flowers 
. Flowers say “Be My Valentine” too, but you can’t eat flowers.)
I’m sure actually baking an angel food cake seems like so much extra effort, since they are available in grocery stores everywhere. But believe me, there’s a real difference! Angel Food Cake is best eaten the same day it’s made or at least by the next day. Store bought are never as fresh and never taste as good as one you make at home. A home-baked cake is the perfect sweet Valentine surprise to treat the ones you love this year. It’s not only the original low fat dessert, but it’s so delicious and over the top pretty too. This one gets a real sweet tooth lovers topping by way of a cloud-like cherry marshmallow frosting, topped with just the perfect sweet look for the day, lots of rainbow sprinkles.
Won’t you be my sweet Valentine?
The Cake
The key to making this cake light is using room temperature egg whites, triple sifting the cake flour and gently folding the ingredients together.
In a small bowl, add 1 plus 2 tablespoons of cup cake flour with 1 cup granulated sugar. Using a sifter or a sieve, sift the ingredients together about 4 times. Set aside. Into a separate bowl, sift 1/2 cup of granulated sugar about 3-4 times, set aside.
Separate 12 eggs. Let the egg whites come to room temperature, about 1 hour. Put the egg whites into the bowl of your mixer with the whisk attachment. Add 1 1/2 teaspoons of cream of tartar. Start the mixer on low, then gradually increase the speed. Slowly add the 1/2 cup of sifted sugar to the egg whites along with 1 teaspoon each of vanilla and almond extract. Almond extract is what give Angel Food Cake that distinctive flavor! Mix the egg whites until they are glossy and hold a stiff peak. Remove from the mixer and slowly and carefully fold in the flour/sugar mixture. Using a spatula, fold in from the edge of bowl towards the center, lifting until the flour/sugar is incorporated. Don’t over mix.
Pour the batter into a ungreased angel food cake pan, anywhere from 9 to 10 inches. Mine is 9 1/2 inches. Smooth the top over gently with a off-set spatula.
Bake at 325° for about 40-45 minutes until set and a toothpick inserted comes out clean. Let the cake cool for about 10 minutes, then turn the pan upside down to cool completely.
Angel Food Cake right out of the oven
Cooling the Cake 
Angel Food Cake must be fully cooled before you remove it from the pan. If your cake pan doesn’t have the lifts to keep it upside down, balance the cake pan on a can or jar, supported from the center.
When its time to remove the cake, use a dull knife to release from the sides and the center. Push the cake out gently from the bottom removable section. Using the knife, gently separate the bottom of the pan from the cake. Turn out onto a cake plate, then decorate.
How To Make Your Own Cake Flour 
At Home 
You must use cake flour for this recipe, but you don’t have to go out and buy it, you can make it yourself at home. Into a 1 cup measure, add 2 tablespoons of cornstarch, then top with flour to equal 1 cup total measure. I make a few cups and store it separately. Then just measure out as much as you need when you’re following a recipe like this one.
The Cherry Marshmallow Frosting 
(It is the Cherry On Top of This Sweet Cake!)
Separate 6 eggs. Use the egg whites only. (Use the yolks for another recipe but do so the same day. Yolks do not keep long after they are opened.) Create a double boiler. Add about 3 inches of water to a sauce pan. Set the flame on medium and put a stainless steel or ceramic, heat proof bowl on top of the simmering water. Do not let the bottom of the bowl hit the water. Into the bowl, add the egg whites, 2 tablespoons of light corn syrup, 1/4 teaspoon of cream of tartar and a pinch of salt. Using either a hand mixer or whisk, slowly add the sugar. Whisk the mixture over the heat for about 3 minutes, until the sugar is melted. That is about 130° on a candy thermometer.
onto the side of the bowl and no guessing. It’s ready at 130 degrees.Once it is done, transfer to the bowl of your stand mixer with the whisk attachment. Start on low and increase speed to high. Let the mixture whisk on high, about 5 minutes until very shiny and thick. Add 2 teaspoons of cherry extract and a single drop of red gel color or a few drops of pink gel food coloring. Mix again about 1 minute to combine completely.
Decorate
This is such a fun frosting for icing a cake! It’s so easy to work with. Just pile most of the frosting on top of the cake, then gently, using a off-set spatula, pull the frosting down the sides.
Give it pretty swirls by using the back of a large spoon. Top with rainbow sprinkles and you’re going to be everyone’s favorite Valentine!
Angel Food Cake with Cherry Marshmallow Frosting and Rainbow Sprinkles
February 2, 2019
Category
Just Desserts!
What's Cooking
Persons
12
Notes
How To Make Your Own Cake Flour At Home
You must use cake flour for this recipe, but you don't have to go out and buy it, you can make it yourself at home. Into a 1 cup measure, add 2 tablespoons of cornstarch, then top with flour to equal 1 cup total measure. I make a few cups and store it separately. Then just measure out as much as you need when you're following a recipe like this one.
Ingredients
- 12 egg whites
- 1 cup plus 2 tablespoons cake flour
- 1 1/2 cups granulated sugar (divided)
- 1/2 teaspoon salt
- 1 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
For The Cherry Marshmallow frosting:
- 6 egg whites
- 1 1/2 cups granulated sugar
- 2 tablespoons light corn syrup
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 2 teaspoons cherry extract
- Few drops pink pink food color (gel) or 1 drop red gel food color
- Optional: Rainbow Sprinkles
Instructions
For the Angel Food Cake:
- The key to making this cake light is using room temperature egg whites, triple sifting the cake flour and gently folding the ingredients together.
- In a small bowl, add 1 cup plus 2 tablespoons of cup cake flour with 1 cup granulated sugar. Using a sifter or a sieve, sift the ingredients together about 4 times. Set aside. Into a separate bowl, sift 1/2 cup of granulated sugar about 3-4 times, set aside.
- Separate 12 eggs. Let the egg whites come to room temperature, about 1 hour. Put the egg whites into the bowl of your mixer with the whisk attachment. Add 1/4 teaspoon of cream of tartar. Start the mixer on low, then gradually increase the speed. Slowly add the 1/2 cup of sifted sugar to the egg whites along with 1 teaspoon each of vanilla and almond extract. Whisk the egg whites until they are glossy and hold a stiff peak. Remove from the mixer and slowly and carefully fold in the flour/sugar mixture. Using a spatula, fold in from the bowl edge into the center until the flour/sugar is incorporated. Don't over mix.
- Pour the batter into a ungreased angel food cake pan, anywhere from 9 to 10 inches. Mine is 9 1/2 inches. Smooth the top over gently with a off-set spatula.
- Bake at 325° for about 40-45 minutes until set and a toothpick inserted comes out clean. Let the cake cool for about 10 minutes, then turn the pan upside down to cool completely.
- Angel Food Cake must be fully cooled before you remove it from the pan. If your cake pan doesn't have the lifts to keep it upside down, balance the cake pan on a can or jar, supported from the center.
- When its time to remove the cake, use a dull knife to release from the sides and the center. Push the cake out gently from the bottom removable section. Using the knife, gently separate the bottom of the pan from the cake. Turn out onto a cake plate, then decorate.
- The Cherry Marshmallow Frosting (It is the Cherry On Top of This Sweet Cake!)
- Separate 6 eggs. Use the egg whites only. (Use the yolks for another recipe but do so the same day. Yolks do not keep long after they are opened.) Create a double boiler. Add about 3 inches of water to a sauce pan. Set the flame on medium and put a stainless steel or ceramic, heat proof bowl on top of the simmering water. Do not let the bottom of the bowl hit the water. Into the bowl, add the egg whites, 2 tablespoons of light corn syrup, 1/4 teaspoon of cream of tartar and a pinch of salt. Using either a hand mixer or whisk, slowly add all the sugar and whisk the mixture over the heat for about 3 minutes, until the sugar is melted. That is about 130° on a candy thermometer.
- Once it is done, transfer to the bowl of your stand mixer with the whisk attachment. Start on low and increase speed to high. Let the mixture whisk on high, about 5 minutes until very shiny and thick. Add 2 teaspoons of cherry extract and a single drop of red gel color or a few drops of pink gel food coloring. Mix again about 1 minute to combine completely.
To decorate
- Pile frosting on top of the cake. Using an off-set spatula, pull the frosting down the sides to cover. Make swirls with the frosting by pressing the bottom of a spoon onto the surface, the pull away. Top with rainbow sprinkles
- Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
Angel Food Cake with Cherry Marshmallow Frosting and Rainbow Sprinkles
Notes
How To Make Your Own Cake Flour At Home
You must use cake flour for this recipe, but you don't have to go out and buy it, you can make it yourself at home. Into a 1 cup measure, add 2 tablespoons of cornstarch, then top with flour to equal 1 cup total measure. I make a few cups and store it separately. Then just measure out as much as you need when you're following a recipe like this one.
Ingredients
- 12 egg whites
- 1 cup plus 2 tablespoons cake flour
- 1 1/2 cups granulated sugar (divided)
- 1/2 teaspoon salt
- 1 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
For The Cherry Marshmallow frosting:
- 6 egg whites
- 1 1/2 cups granulated sugar
- 2 tablespoons light corn syrup
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 2 teaspoons cherry extract
- Few drops pink pink food color (gel) or 1 drop red gel food color
- Optional: Rainbow Sprinkles
Instructions
For the Angel Food Cake:
- The key to making this cake light is using room temperature egg whites, triple sifting the cake flour and gently folding the ingredients together.
- In a small bowl, add 1 cup plus 2 tablespoons of cup cake flour with 1 cup granulated sugar. Using a sifter or a sieve, sift the ingredients together about 4 times. Set aside. Into a separate bowl, sift 1/2 cup of granulated sugar about 3-4 times, set aside.
- Separate 12 eggs. Let the egg whites come to room temperature, about 1 hour. Put the egg whites into the bowl of your mixer with the whisk attachment. Add 1/4 teaspoon of cream of tartar. Start the mixer on low, then gradually increase the speed. Slowly add the 1/2 cup of sifted sugar to the egg whites along with 1 teaspoon each of vanilla and almond extract. Whisk the egg whites until they are glossy and hold a stiff peak. Remove from the mixer and slowly and carefully fold in the flour/sugar mixture. Using a spatula, fold in from the bowl edge into the center until the flour/sugar is incorporated. Don't over mix.
- Pour the batter into a ungreased angel food cake pan, anywhere from 9 to 10 inches. Mine is 9 1/2 inches. Smooth the top over gently with a off-set spatula.
- Bake at 325° for about 40-45 minutes until set and a toothpick inserted comes out clean. Let the cake cool for about 10 minutes, then turn the pan upside down to cool completely.
- Angel Food Cake must be fully cooled before you remove it from the pan. If your cake pan doesn't have the lifts to keep it upside down, balance the cake pan on a can or jar, supported from the center.
- When its time to remove the cake, use a dull knife to release from the sides and the center. Push the cake out gently from the bottom removable section. Using the knife, gently separate the bottom of the pan from the cake. Turn out onto a cake plate, then decorate.
- The Cherry Marshmallow Frosting (It is the Cherry On Top of This Sweet Cake!)
- Separate 6 eggs. Use the egg whites only. (Use the yolks for another recipe but do so the same day. Yolks do not keep long after they are opened.) Create a double boiler. Add about 3 inches of water to a sauce pan. Set the flame on medium and put a stainless steel or ceramic, heat proof bowl on top of the simmering water. Do not let the bottom of the bowl hit the water. Into the bowl, add the egg whites, 2 tablespoons of light corn syrup, 1/4 teaspoon of cream of tartar and a pinch of salt. Using either a hand mixer or whisk, slowly add all the sugar and whisk the mixture over the heat for about 3 minutes, until the sugar is melted. That is about 130° on a candy thermometer.
- Once it is done, transfer to the bowl of your stand mixer with the whisk attachment. Start on low and increase speed to high. Let the mixture whisk on high, about 5 minutes until very shiny and thick. Add 2 teaspoons of cherry extract and a single drop of red gel color or a few drops of pink gel food coloring. Mix again about 1 minute to combine completely.
To decorate
- Pile frosting on top of the cake. Using an off-set spatula, pull the frosting down the sides to cover. Make swirls with the frosting by pressing the bottom of a spoon onto the surface, the pull away. Top with rainbow sprinkles
- Enjoy!
