Ingredients
Method
- Position an oven rack in the lower third of the oven and preheat to 180°C (350°F). Sift together the cake flour, powdered sugar and salt — not once, not twice, but four times. Yes, four. This is how you get that impossibly light, cloudlike crumb. Set aside.
- Before you touch those egg whites, wipe down your mixer bowl and whisk with a little lemon juice. Any trace of grease and your meringue will sulk. We don’t allow sulking.
- Add the egg whites and beat on low until frothy — about 30 seconds. Sprinkle in the cream of tartar and increase to medium speed until the whites thicken and soft swirl lines appear. Slowly add the superfine sugar, one tablespoon at a time, letting it fully dissolve before the next. Beat until you reach soft-to-medium droopy peaks — glossy, airy, and elegant. Fold in the vanilla, almond extract, and a whisper of pink colouring if using. Think blush, not bubblegum.
- Remove the bowl from the mixer. Sift the dry mixture over the meringue in four additions, folding gently but confidently with a spatula each time. Don’t rush. You’re preserving air.
- Spoon the batter into an ungreased 10-inch angel food cake pan and smooth the top. Bake on the lower rack for about 35 minutes, until the top springs back when lightly touched and a skewer comes out clean. Resist the urge to peek early — this cake thrives on steady heat.
- The second it comes out of the oven, invert the pan onto a wire rack and let it cool upside down for one hour. This keeps it tall and fluffy. Once cooled, carefully run a thin knife around the edges and lift the cake free. Let it cool completely. Patience here keeps the texture ethereal.
- Again, wipe your mixer bowl and whisk with lemon juice. In the bowl, combine the egg whites, sugar, corn syrup, cream of tartar and salt. Set the bowl over gently simmering water and whisk continuously until the mixture reaches 54°C (130°F). It should feel smooth and slightly thickened.
- Transfer the bowl back to the stand mixer. Beat on low for 2 minutes, medium for 2 minutes, then high until the frosting becomes thick, glossy and marshmallowy — about 5 minutes. Beat in the vanilla and pink colouring. Use it immediately while it’s billowy and cooperative.
- Place the cooled cake wide end down on your serving plate. Pile the frosting generously on top and sweep it down the sides with a spatula. Use the back of a spoon to create soft swoops and swirls — this is not a smooth finish cake. It’s dramatic and proud of it.
- Scatter rainbow nonpareils over the top. Add a few more just before serving for sparkle and crunch.
Notes
This light, airy cloud of a cake is perfectly happy flying solo — but I love giving it a little company. A tumble of fresh strawberries, raspberries or blueberries on the side adds a juicy pop that plays beautifully against that sweet, fluffy texture.
The berries cut through the softness just enough, so every bite feels fresh, balanced and a little bit summery. It’s simple, but it makes the whole thing feel even more special — like you absolutely meant to serve it that way.
