May 17, 2016

Pretty in Pink Angel Food Cake

Pretty in Pink Angel Food Cake. Anna Johnston - www.shenannagans.com
This Angel Food Cake is heavenly. See what I did there? It’s a bit retro I guess, but along with my newfound addiction to 70’s crudités and dip (thank you Girl in a Food Frenzy), I have also developed an obsession for sponge cake. This sky-high, pillowy soft, light as a feather beauty tastes as you imagined a cloud would when you were a child, it’s gluten free and basically fat free too.
 
This past month has been full. Spectacularly full. Full of events, deadlines and decisions.  There’s been some travel, endless appointments and targets, ups and downs AND a job change! Scored a job in the Events team at Parliament House of Australia. #boom
 
New Job at Parliament House and a Pretty in Pink Angel Food Cake Recipe. Anna Johnston - www.shenannagans.com 
It’s been a month that has been full of thought and for the most part, appreciation of where I am at in life, even with all those moments when I’ve been tested and had to trust my gut. I’ve passed up on things that didn’t feel right (even if they did promise financial gains). I decided I’d rather live more frugally and avoid spending my time working in areas that don’t feed me. Sometimes a girls gotta do what girls gotta do, right?!
 
I am thankful I can pursue personal and professional happiness over a life filled with obligations and craft the most nourishing life possible is where I’m at and want to be!
 
So my lovelies, on this day in the middle of May, I’d like to share with you one of my most favourite and not so naughty eats, Angel Food Cake. 
 
I will admit after reading the ingredient list and the instructions on how to make Angel Food Cake, I wondered, ‘why would anyone want to go through with this?’ Because making angel food cake sounds about as intense as diving with sharks. Okay, maybe not that intense, but it’s kinda involved. I mean, all those eggs, all that whipping and sifting, and cream of tartar… what’s that even for? And I have to cool it upside-down? Whaaat! It might as well be called “too-scary-to-make-cake.”
 
But you see friends, this pretty in pink beauty is made with egg whites, is naturally fat-free and while it does have sugar, it’s lower in calories than most other cakes. Winning! 
 
Pretty in Pink Angel Food Cake. Anna Johnston - www.shenannagans.com

Serves 10
Preparation time: 1 Hour
Cooking time:  20-25 minutes

  • 12 egg whites
  • 1 1/2 teaspoons cream of tartar
  • 315g (1 1/2 cups) caster sugar
  • 150g (1 cup) self-raising flour
  • Pink (or a little red) food colouring, to tint
  • 300g (2 cups) icing sugar
  • 2 tablespoon rose water

Step 1: Preheat oven to 180c/160c fan forced. Use electric beater to beat egg whites in a clean, dry bowl until soft peaks form. Beat in the cream of tartar until just combined. Gradually add 155g (3/4 cup) of the sugar, in 4 batches, beating well after each addition until sugar dissolves. Sift flour and remaining sugar together 3 times. Gently fold flour mixture and a little food colouring (to tint) into egg white mixture. Spread mixture in a 21cm (base measurement) un-greased angel food cake pan. Smooth the surface and wipe side of pan clean. Bake for 20-25 minutes or until mixture springs back slightly when touched.

Step 2: To avoid catastrophe, cool the cooked cake upside-down until room temperature, about three hours. Cooling the cake upside down makes the cake extra light and airy. Once cool, gently ease the cake out of the pan. Place upside down on a serving plate.

Step 3: Combine the icing sugar, water and rosewater in a heatproof bowl. Place bowl over a pan of simmering water (don’t let the bowl touch the water). Cook, stirring, until smooth and mixture is the consistency of pouring cream. Tint pale pink with food colouring. Drizzle icing over top of cake, allowing icing to drip down the side. Set aside to set. Decorate with sugared flower petals.

NOTE: If you don’t have an angel food cake pan, a bundt cake pan will work a treat.

Pretty in Pink Angel Food Cake. Anna Johnston - www.shenannagans

I’d love to know, what are some of your most favourite and not so naughty eats? 

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Anna

shenANNAgans is Anna Johnston, a 30 - something Aussie gal with an unwavering passion for the Hospitality industry. I love the quirky and unusual, designing events, travelling far and wide and eating food from all around the world. I am coffee blooded, a craft beer enthusiast, wine drinking yogi who enjoys writing about her adventures.

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Jean | Holy Smithereens - June 8, 2016 Reply

Anna, congratulations on the new job! I love your zest and enthusiasm for life and this new chapter in your life sounds exciting and will open a lot of opportunities for you. Love the pastel pink hue on the angel cake! Thanks for bringing back an oldie but goodie cake.

    Anna - June 18, 2016 Reply

    Nawh, thank you so much my lovely friend for the beautiful comment, I really appreciate your kind words. Hugs! 🙂
    And I am glad you enjoyed the cake too. Its so dang pretty and musters memories from childhood for sure.

Jem @ Lost in Utensils - May 31, 2016 Reply

What a stunning, stunning cake! Congrats on your new job Anna but most of all, congrats for listening to your gut. It’s the most important thing in life to know yourself and be true to it. That was a bit deep 🙂

    Anna - May 31, 2016 Reply

    Wow Jem! Thanks heaps for your beautiful comment. 🙂 Yes, it is important we listed to our guts and make decisions that mean a healthy lifestyle for you. It’s sometimes scary to do that, go against what society tells us we should do. But heck, we only live once and it should be AWESOME!

Lauren Bishop - May 31, 2016 Reply

Adorable little pink cake! This seems like a cute idea for a tea party, maybe with some pretty pink tea.

Ala - May 30, 2016 Reply

Ermigawd, CONGRATS on the new job opportunity–that’s so terribly exciting! I’m super stoked for you, as well as for your awesome ability to appreciate the wonderful changes happening in your life. Speaking of which, this angel food cake looks wonderful! I’ve always had fails with mine (mostly because of my impatience, I think), but I’ll definitely give this another go!

    Anna - May 31, 2016 Reply

    Nawh! Thanks so much for your lovely, super sweet and supportive message my beautiful friend. The angel food cake is so much deliciousness and pretty to boot! Let me know how ya go, and when it is in the oven, just let it be. Promise it’ll come out a treat!

The Hungry Mum - May 24, 2016 Reply

Hey, congrats on the new job! That’s so freaking cool 🙂 I have never made an angel food cake, mainly coz I thought you 100 pc needed a fancy tin and my cake tin obsession is outta control. But the fact I can make it in a bundt tin is fab news! yay 😉

    Anna - May 31, 2016 Reply

    Tanks a bunch HM! 🙂 🙂 🙂 It is pretty cool, I feel super fancy rocking up to Parli House with my super security. And the extra KMs I clock up looking for my car are a good thing too. Haha! I hear you on the cake tin obsession, I actually started storing the overflow in my spare bedroom. Lol! And please do let me know what ya think of the cake and how your bundt tin version works. 🙂

Tim UrbanDuniya - May 24, 2016 Reply

Lovely!! And I love the name of it too 😀

Years ago I used to make ricotta and honey spiced crumpets – they were like my simple go-to if I wanted to treat myself. I guess I could still make them with bought crumpets… but it wouldn’t be the same!

    Anna - May 24, 2016 Reply

    It turned out beautifully, so much so I wasn’t keen on cutting it. 🙂

    YUM! Your fave eat is one of my fave eats too, I do the crumpet, ricotta, honey dish often. If you cannot be bothered to make the crumpets, you can get a wholemeal remade version from Woolies. They taste pretty alright! 🙂

Agnes - May 24, 2016 Reply

That cake looks so pretty, it would be hard for me to eat it. yum!!

Sarah - May 24, 2016 Reply

Omg it’s just beautiful! I love that you dyed the color of the cake pink vs. just doing the frosting. Love love love! Happy spring 🙂

    Anna - May 24, 2016 Reply

    Thanks Sarah, I was rather chuffed with the final product. I figured I might as well go all out with the pink, totally paid off too. 🙂 Wishing you a great spring, very jealous as its winter here, 0 degrees tonight.

Elissa - May 23, 2016 Reply

It’s so lovely! I love a good sponge cake, especially a pink one. Very cool about the new job, and the freedom to make good choices for yourself.

    Anna - May 24, 2016 Reply

    Cheers Elissa! 🙂 Loving the new job and really enjoying the excellent life choices I have been making. 🙂

Hannah - May 23, 2016 Reply

My most favourite and not so naughty eat is T2 White White Cocoa tea is sneakily delicious but not bad on the health side! White tea, cocoa husks, coconut flakes! Basically it’s white tea that tastes like hot chocolate making it the perfect winter warmer without the guilts! It does have some sugar in it but much less than standard hot chocolate and doesn’t require milk!

    Anna - May 24, 2016 Reply

    YEAS!!!! I love the sound of your white cocoa tea, will absolutely be insisting I taste some of this yumminess next time we catch up for a cuppa. 🙂

Brenda Tolentino - May 22, 2016 Reply

Congratulations on the new job and thank you for a sweet and heavenly recipe. I think my daughter would love to make this one with me.

    Anna - May 24, 2016 Reply

    Why thank ya Brenda! 🙂 And have fun making this pretty in pink cake for your daughter, I bet she loves it too.

Serina aka Ms Frugal Ears - May 22, 2016 Reply

Congratulations on your new job! And I am always to happy to have friends who are joining the frugal lifestyle – it feels good to put yourself and your finances first. I haven’t actually seen an angel food cake made in pink before. This is so pretty. Glad you are looking after your inner child within – I reckon this would be a perfect little girl’s birthday cake.

    Anna - May 24, 2016 Reply

    Thanks Serina, the new job is RAD! 🙂
    And yes, I am in the swing of the more frugal lifestyle now, its fun!
    Glad you like the angel food cake too.

Kirsty - May 22, 2016 Reply

You know, it was only recently that I really looked at Angel Food Cake tins in the shops and thought what are those funny swivelly ‘feet’ doing on the top of the pan. Ohhhhh what you cool it upside town. Get outta town. Suffice to say, I’ve never made this cake or own this pan. Thanks for letting me know a bundt cake pan works as well, as I have a couple ‘o’ those. Oh and snap on timing too!! I’m planning on making a lemon curd later today using up 12 egg yolks…. ergo 12 spare egg whites. Boo-yeah on the timing of your post Anna!

    Anna - May 24, 2016 Reply

    Hahaha… yep, the angel food cake tins are pretty cool, but so are bundt cake tins. I do hope you get to making one now too. 🙂 YUM! lemon curd is my fave, will keep an eye out on your blog for a recipe.

Prateek - May 21, 2016 Reply

Even though I am not much of a cake person with sugary frosting but I loved this recipe and the pics! Love the usage of rose, rose scented deserts are delicious! Great job Anna

    Anna - May 22, 2016 Reply

    Love that you found a positive about cake Prateek, thank you my friend. 🙂 And yes, rose in desserts is awesome.

Rosemary - May 21, 2016 Reply

Congrats on the new position. Does that mean you now have special security/protection 🙂 The Angel cake looks amazing. Open to an invite at any time. Lol! Lovely and beautifully decorated. Cheers 🙂

    Anna - May 22, 2016 Reply

    Thanks Rosemary, I am loving my new job. I don’t have special security or protection, but I do have a special pass that means I can walk around Parliament House unaccompanied and access parts of the building that most cannot. 🙂
    The cake turned out beautifully, and heck yes lady, come on over. I put the kettle on now.

Sahar - May 21, 2016 Reply

Pink is so very nice. I am sure the flavor is good too.

Krysten (@themomnoms) - May 21, 2016 Reply

Congrats on the new job! That sounds fantastic! But you have been super busy this month. It sounds like how my June and July are about to be… oh well, the journey is fun!
I love this angel food cake so much, it’s soooooo pretty!
Have a great weekend!

    Anna - May 22, 2016 Reply

    Thanks Krysten, the new job has been fun, lots of learning and big changes, but fun!
    Oh how exciting you are in for a massive June and July, I am sure you’ll rock it, and I can’t wait to see what goodness you cook too.
    Happy weekend to you too friend. xo

Evelyne CulturEatz - May 21, 2016 Reply

Oh wow that is just the most adorable Angel food cake ever, love the look. Apparently sponge cake fever is going around right now! CONGRATS on the new job too, sound fantastic and well deserved.

    Anna - May 22, 2016 Reply

    I hear that re sponge cake, guess I am not alone with my 70’s sponge cake revival huh?! It is pretty tasty tho, so I totally understand it.
    Thanks heaps re the new job, has been a fun filled month of learning and big changes, but just what I wanted. 🙂

Rosemarie of Travel and Beyond - May 20, 2016 Reply

I find this cake so pretty to look at. Almost looks like a centerpiece decoration! You are such a talented baker! I really don’t put much effort in baking but recently bought a book about microwaving mug cakes…. let’s see how that goes.

    Anna - May 20, 2016 Reply

    Why thank ya Rose! 🙂 It turned out beautifully, I was rather chuffed by the final product.
    Baking really does require a certain mindset, it took a bit for me to get into because everything had to be so precise, you cannot easily let loose.
    YES… mug cakes are the best. My bestie and I are doing a mug dinner next week, thinking mug pizza for mains and chocolate cake for desserts. 🙂
    Happy microwaving cooking my friend.

Lorraine @ Not Quite Nigella - May 20, 2016 Reply

Very cute Anna and so very pink too! It happens to be one of my favourite colours 😀 Congratulations on the new job too!! 😀

kris - May 20, 2016 Reply

Yummo! I’d totes eat this bad boy. An oldie but a goldie, big fan of old school recipes like this. I hope it becomes trendy again, however, guess it doesn’t really matter if it doesn’t. I’d still eat it. 🙂
This post reminded me of when we were younger and would make lamingtons to sell to our neighborhood for pocket money, so much off cuts from the sponge cake. I may or may not have eaten far too much which turned me off sponge cake for a few years after that. Ha! 🙂

Great read, thanks for sharing!

    Anna - May 20, 2016 Reply

    I agree re old trendy food becoming fashionable again, although, I kinda think not too. I like the simplicity of the older recipes, imagine what a modern day chef would do to them?!
    Haha… good times, we were so crafty with our cake making and selling. Go us! And yes, I OD’d on sponge cutoff too.
    Glad you enjoyed, as always, thanks for your support. You ROCK!

Sue Slaght - May 20, 2016 Reply

As intense as diving with sharks! Well maybe I would like to bake one after all! Good for you to listen to your heart and do what is right for you Anna. Life flies by , trust me ont his. Best to be happy every day whenever possible.

    Anna - May 20, 2016 Reply

    Hahahaha… You’d totes love this cake Sue, it’s adventurous and exciting working with meringue. 🙂
    Absolutely and here-here my friend, life zooms by and it should be enjoyed and happy and fun filled!

Denise Browning - May 20, 2016 Reply

Holy molly… this is gorgeous! You’re so luck that you are so far away from me otherwise I’d be knocking on your door! Hehe.

    Anna - May 20, 2016 Reply

    Wow, what a compliment! Thanks heaps Denise. I appreciate you saying so. 🙂
    And I think I am unlucky living so far away from you, I would love to share cake and break bread with you. One of these days I am sure we will.

Liz - May 19, 2016 Reply

Congrats on your new job, Anna! That’s wonderful news! I’m way overdue to make another angel food cake—and your pink beauty is making my stomach rumble in hunger 🙂

    Anna - May 20, 2016 Reply

    Cheers Liz! The new job is awesome. 🙂
    I cannot wait to see your angel food cake, I bet it will be a masterpiece.

hassan - May 19, 2016 Reply

Hey Anna congratulations. Certainly in this new job you can shine.

    Anna - May 20, 2016 Reply

    Thank you so much Hassan! I really appreciate your positive comments each week.
    Hope you and your family are well and happy and healthy. 🙂

Glamorous Glutton - May 19, 2016 Reply

So pretty. I don’t think I’ve had this since my childhood but it looks so lovely I’m going to have to make it. GG

    Anna - May 20, 2016 Reply

    I was exactly the same GG! I can absolutely recommend you cracking out the angel food cake recipe and giving it a whirl! It is a delightful trip down memory lane.

John/Kitchen Riffs - May 19, 2016 Reply

Love this cake. Always used to request it for my birthday when I was a kid. Mrs KR sometimes makes this in a sheet pan, and we serve it plain as a snack. Yours looks terrific — thanks.

    Anna - May 20, 2016 Reply

    Now that is awesome John! Love that you requested angel food cake for your birthday. 🙂 And I thank you and appreciate your kind comment.

Elizabeth - May 18, 2016 Reply

It’s so pretty! AND not too much sugar “Cough, Cough” 🙂 Don’t you just love all that fluffiness! I haven’t baked for ages… to0 busy swanning around the woods GLAMPING and such. But I might just have to convert this one in the THERMI and see how it goes! YAY for sugar 🙂
What is my fav and not so naught treats??? has to be my protein balls and raw strawberry cheesecakes (you would love them)
Liz xx

    Anna - May 20, 2016 Reply

    It really is huh? I didnt want to cut it when it was finished because it looked so pretty.
    Yep, loving all the fluffiness and lightness of this sweet treat very much.
    Haha… swanning around the woods is not a sentence I would have expected to hear, but heck, if you are gonna swan, the woods sounds like a great place to do it. 🙂
    It’d be interesting to see how this converts to a thermi recipe.
    Protein balls are the business, and send a sista the recipe for raw strawberry cheesecake. I want in!
    Big hugs. xo

Mabel Kwong - May 18, 2016 Reply

Congratulations on the new job and everything that is going on in your life, Anna! Good on you for doing what makes your heart happy and being who you are, and living up to your own standards. You ‘lil sis is very proud of you 🙂

I absolutely LOVE sponge cake and I cannot stress that enough. What a healthy angel cake you whipped up there. It actually looks like a douhgnut 😀 I suppose if you don’t have an angel cake pan you can use any pan you have and shape it the way you want the cake to look like with your hands and hope for the best 🙂 Big hugs to you, big sis xoxo

    Anna - May 20, 2016 Reply

    Thanks Miss Mabel, I am absolutely loving my new job, and all the extra energy and happiness that comes from it. 🙂 Nawh… I am lucky having beautiful people in my life like you. Mwah! xox
    Ooooh, well that is good to know, wish we lived closer so I could make you sponge cake.
    Hmmm, dont think you can wing it when it comes to angel food cake, you need the special cake pan, but you can make with a normal cake pan and sit a jar in the centre so you get the hole. Easy! 🙂
    Big hugs coming at you too. Mwah! xoxo

Klauss - May 18, 2016 Reply

Oh my 🙂 Incredibly beautiful dessert, looks like a work of art. I am sure it is very tasty!

Tandy | Lavender and Lime - May 18, 2016 Reply

I made an angel food cake but we ate it before I could photograph it. Love the pink icing and enjoy your new job

    Anna - May 20, 2016 Reply

    Don’t you hate it when you make something but miss out on taking photographs for the blog?!
    The pink icing was very pretty and thanks, I am loving my new job! 🙂

My Inner Chick - May 18, 2016 Reply

LOVE!
This pretty in pink cake is clearly a “WINNER.”
May I split a slice w/ you, sweets? xx

    Anna - May 20, 2016 Reply

    Absolutely YES to splitting a slice with you my friend, heck, if you are visiting, Ill bake you an entire cake. 🙂

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