Rainbow Angel Cake
Brighten up any celebration with this stunning Rainbow Angel Cake, a show-stopping dessert that's as light and fluffy as it is vibrant. Made from a delicate angel food cake batter that gets divided and tinted with vivid layers of the rainbow—red, orange, yellow, green, blue, and purple—this cake is a true feast for the eyes and the taste buds. The secret to its cloud-like texture lies in beaten egg whites, carefully folded with cake flour for a melt-in-your-mouth crumb. Baked to perfection and inverted to cool for that signature height, this colorful creation reveals dazzling layers with every slice. Perfect for birthdays, pride parties, or any festive occasion, this visually captivating cake is as delightful to make as it is to eat. Keywords: rainbow dessert, angel food cake, colorful cake, fluffy cake, celebration recipe.
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Recipe Information
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
- 0.25 teaspoons Salt
- 0.25 teaspoons Red food coloring
- 0.25 teaspoons Orange food coloring
- 0.25 teaspoons Yellow food coloring
- 0.25 teaspoons Green food coloring
- 0.25 teaspoons Blue food coloring
- 0.25 teaspoons Purple food coloring
Instructions
Preheat the oven to 350°F (175°C). Ensure your angel food cake pan is clean and dry. Do not grease the pan.
In a large, clean mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, then beat on high speed until soft peaks form.
Gradually add the granulated sugar, a few tablespoons at a time, while continuing to beat on high speed. Beat the mixture until stiff peaks form.
Gently fold in the vanilla extract using a spatula.
Sift the cake flour over the egg white mixture in small amounts, folding gently after each addition. Continue until all the flour is incorporated and the batter is smooth.
Divide the batter evenly into six small bowls. Add one food coloring to each bowl (red, orange, yellow, green, blue, purple) and gently mix until the color is uniform in each portion.
Using a spoon, layer the colored batters into the angel food cake pan in the order of the rainbow (red at the bottom, followed by orange, yellow, green, blue, and purple). Do not mix the colors; let them stack naturally to create distinct layers.
Run a knife through the batter to remove any air pockets, being careful not to blend the colors.
Bake in the preheated oven for 40 minutes or until the top is golden brown and springs back when lightly touched.
Invert the cake pan upside-down on a bottle or heatproof funnel immediately after removing it from the oven. Let the cake cool completely in this position to maintain its structure.
Once fully cooled, run a thin knife around the edges of the pan to release the cake. Carefully remove it from the pan and place it on a serving plate.
Slice and serve to reveal the colorful rainbow layers. Enjoy your Rainbow Angel Cake!
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 408.3 g | 148% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 304.0 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1535 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
