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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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
- 0.5 teaspoons Almond extract
- 0.25 teaspoons Salt
- 4 colors Gel food coloring
Instructions
Preheat the oven to 350°F (175°C). Ensure your angel food cake pan is clean and ungreased.
In a large mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy.
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.
Stir in the vanilla extract, almond extract, and salt until just combined.
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.
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.
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.
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.
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.
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.
Serve as is or with a dollop of whipped cream and fresh berries for extra flair.
Nutrition Facts
Calories |
1839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 408.4 g | 149% | |
| 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.
