Description
A light and airy pink sponge cake topped with a fluffy, homemade marshmallow frosting.
Ingredients
1 cup + 3 tbsp cake flour
1 cup + 3 tbsp powdered sugar
1/2 tsp salt
2 cups egg whites (13–14), room temperature
1 1/2 tsp cream of tartar
3/4 cup + 2 tbsp superfine sugar
1/2 tsp vanilla bean paste or vanilla extract
1/8 tsp almond extract
Pink food coloring (gel preferred)
6 egg whites (for frosting)
1 3/4 cups + 2 tbsp granulated sugar
2 tbsp light corn syrup
1/4 tsp cream of tartar (for frosting)
1 pinch salt
1 tsp vanilla bean paste or vanilla extract (for frosting)
Instructions
Step 1: Preheat oven to 325°F and sift cake flour, powdered sugar, and salt together three times.
Step 2: Whip 2 cups egg whites and cream of tartar to soft peaks, then gradually add superfine sugar until stiff peaks form.
Step 3: Fold in vanilla, almond extract, and pink food coloring into the meringue.
Step 4: Gently fold the dry ingredients into the meringue in three stages.
Step 5: Pour batter into an ungreased 10-inch tube pan and bake for 40-45 minutes.
Step 6: Invert the pan immediately and cool the cake completely before removing from the pan.
Step 7: For the frosting, whisk 6 egg whites, granulated sugar, corn syrup, cream of tartar, and salt over a water bath to 160°F.
Step 8: Whip the frosting on high speed until stiff and glossy, then add vanilla and pink coloring.
Step 9: Frost the cooled cake and top with sprinkles if desired.
Notes
Ensure all bowls are completely grease-free for the best meringue volume.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 55g
- Sodium: 120mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 0mg
