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Make Martha Stewart’s Pink Angel Food Cake, Bask in All Your Glory

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Warmer days are upon us (or at least in the very near future we hope) and that means it’s time to utilize all your favorite fresh fruits.

To celebrate the season, Martha Stewart shared a Pink Angel Food Cake recipe from her PBS show Martha Bakes exclusively with PEOPLE. The light and fruity dessert is beautifully paired with macerated strawberries and sweetened sour cream.

RELATED: Watch Martha Stewart Give a Tour of Her New N.Y.C. Café (Video)

And while the tinted-pink color of the cake ties them in nicely, you’re not limited to using just strawberries. “The cake also pairs well with your favorite summer fruit,” says Stewart. “Raspberries, blackberries, or peaches are delicious options.”

The domestic diva also says the recipe can easily be adapted to make mini-cakes for individual servings. Just use a mini angel food cake pan (available for $14.99) and adjust the baking time to about 20 minutes.

RELATED: Add Carla Hall’s Peaches and Cream Trifle to Your Must-Eat List Immediately

“My guests always love them!” adds Stewart.

WATCH: How to Make a Brownie Bits Milkshake 



Martha Stewart’s Pink Angel Food Cake
Makes: 1 (10-in.) cake

1 cup sifted bleached cake flour (not self-rising)
1 ½ cups plus 2 tbsp. superfine sugar, divided
14 large egg whites, room temperature
4 drops rose food- coloring gel
1 ½ tsp. cream of tartar
½ tsp. salt
3 tsp. pure vanilla extract, divided
2 cups fresh strawberries, hulled and quartered
2 tsp. lemon juice
16 oz. sour cream
3 tbsp. powdered sugar

1. Preheat oven to 350°. Sift together flour and 3⁄4 cup superfine sugar over a bowl 4 times; set aside.

2. Combine egg whites, 1 tablespoon water and food-coloring gel in the bowl of a stand mixer fitted with a whisk attachment. Whisk at medium speed until foamy, about 2 minutes. Add cream of tartar, salt and 2 teaspoons vanilla; whisk until soft peaks form, about 4 minutes. Increase speed to medium high, and add ¾ cup sugar, 1 tablespoon at a time, until mixture is stiff but not dry, 1 to 2 minutes.

3. Sift 1/6 of the flour mixture over the egg-white mixture. Fold in quickly, but gently, to combine. Repeat 5 times with remaining flour mixture.

4. Spread batter in an ungreased 10–in. tube pan with a removable bottom; smooth top with a spatula. Bake until golden brown and springy to the touch, 35 to 40 minutes.

5. Invert pan on its legs or on the neck of a glass bottle, and cool completely, about 1 hour.

6. Toss together strawberries, lemon juice and remaining superfine sugar in a small bowl. Let stand while cake cools. Stir together sour cream, powdered sugar and remaining vanilla in a separate bowl.

7. Carefully run a knife around the edges of the pan to release cake. Invert onto a serving platter. Serve with strawberries and sweetened sour cream.
Active time: 30 minutes
Total time: 1 hour, 30 minutes, plus cooling