Rainbow Angel Food Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16 servings
  • 1 cup cake flour
  • 1½ cups white sugar, divided
  • 12 egg whites at room temperature
  • ¼ teaspoon salt
  • 1½ teaspoons cream of tarter
  • 1½ teaspoons vanilla extract
  • Liquid food coloring
  • Baker's Icing or icing of choice
  • Sprinkles for decoration
  1. Preheat the oven to 375 degrees. Place oven rack on the lowest setting. Make sure all bowls, beaters and utensils used are clean and free of any grease.
  2. Sift together flour and ¾ cup sugar. Set aside.
  3. In a large, clean mixing bowl place egg whites, salt and cream of tarter. Beat with an electric mixer on medium speed until soft peaks form. (See Note 1)
  4. Add other ¾ cup sugar and beat until stiff peaks form. (See Note 2)
  5. Beating on LOW, add flour mixture and extracts slowly.
  6. Make sure you fold in the sides and bottom of your mixing bowl.
  7. Pour half of the batter into an ungreased angel food pan or two 1½ pound loaf pans.
  8. Place drops of food coloring, one at a time, in various locations, about one inch apart, on the batter. Use one or several colors to create the desired effect.
  9. With a butter knife, pull through the batter, swirling the knife in circles. Be careful to not completely mix the colors, but to just create a rainbow effect.
  10. Pour the remaining batter on top. Smooth with a knife to even out the batter in the pan.
  11. Bake 30-35 minutes or until top springs back when touched lightly with finger.
  12. Invert pan onto a plate and cool completely.
  13. Run a butter knife around edges of the cake to loosen. Remove from pan and decorate with icing and sprinkles.
Note 1: Soft peaks barely hold their shape. The peaks flop over immediately when the beaters are lifted.
Note 2: Stiff or firm peaks stand straight up when the beaters are lifted.
Recipe by The Memorable Kitchen at http://thememorablekitchen.com/rainbow-angel-food-cake/