Red Velvet Angel Cake

This classic dessert is so good-looking and very delicious. One slice of red velvet angel cake is simply not enough. This is one of the cakes that will bring out the child hidden inside of you.

Whether you are having dinner with your friends and family or looking for a lovely dessert to serve during Valentine’s or Christmas, Red Velvet Angel Cake is your perfect choice.

You can refrigerate your cake in an air-tight container for up to a week so that it doesn’t dry out.

Ingredients

• 1½ cups egg white (10-12 eggs)
• 1-1½ tbsp red food coloring
• ½ tsp salt
• 1½ cups sugar
• 1 cup all-purpose flour
• 1½ tsp cream of tartar
• ½ tsp pure vanilla extract
• 3 tbsp unsweetened cocoa powder

Glaze

• 1 cup confectioners sugar
• 1 vanilla bean, split and seeded
• 2½-3 tbsp French vanilla creamer

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Prepare a 9 or 10-inch tube pan with cooking spray or butter and set aside.
2. Using a stand mixer or electric mixer with the whisk attachment add to a large bowl egg white, cream of tartar, food coloring, vanilla extract, and salt.
3. Stir on medium-high speed until stiff peaks form, about 4-5 minutes.
4. Reduce speed and gradually add in sugar until just combined.
5. In a small bowl sift flour and cocoa powder.
6. Gradually sprinkle in flour/cocoa mixture and fold into the mixture a little at a time — (Don’t over mix)
7. Pour batter into prepared tube pan and bake for 35- 40 minutes. Just until the top springs back when touched.
8. Cool completely.

French Vanilla Bean Glaze

1. Add confectioner sugar to a bowl. Stir in French Vanilla creamer a tablespoon at a time until desired consistency. Stir in vanilla bean and drizzle over cooled angel food cake.