Pink Angel Food Cake Recipe

INGREDIENTS

1 1/2 cups plus 2 tablespoons sugar
1 cup sifted cake flour (not self-rising)
14 large egg whites (1 3/4 cups), room temperature
1 tablespoon warm water
4 drops rose gel paste food coloring
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
3 teaspoons pure vanilla extract
16 ounces strawberries, hulled and quartered (about 2 cups)
2 teaspoons fresh lemon juice
2 cups (1 pint) sour cream
3 tablespoons confectioners' sugar

DIRECTIONS

Preheat the oven to 350 degrees. Use a fine-mesh sieve to sift together 3/4 cup superfine sugar and flour 4 times.
In the bowl of a standing mixer fitted with a whisk
attachment, whisk together egg whites, warm water, and food coloring on medium speed until foamy. Add salt, cream of tartar, and 2 teaspoons vanilla; whisk until soft peaks form. Increase speed to medium-high and sprinkle in 3/4 cup superfine sugar, 1 tablespoon at a time. Whisk until meringue is stiff but not dry.
Transfer meringue to a large bowl. In six additions, sift flour mixture on top, folding in quickly but gently.
Transfer batter to an ungreased 10-inch tube pan with a removable bottom; smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake until golden brown and springy to the touch, 35 to 40 minutes.
Invert pan on its legs or on the neck of a glass bottle, and let cool completely, about 1 hour.
Meanwhile, combine the berries, lemon juice, and remaining 2 tablespoons superfine sugar in a small nonreactive bowl. Set aside to macerate while the cake is cooling, about 1 hour. In a separate bowl, stir together the sour cream, confectioners' sugar, and remaining 1 teaspoon vanilla.
Carefully run a long offset spatula or knife around the perimeter of the pan and inner tube to release cake.
Invert onto serving platter. Serve with macerated berries and sweetened sour cream.
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