Rainbow Angel Food Cake

(Recipe) Rainbow Angel food cake using natural coloring from @suncorefoods!
My first time trying out deco-angel food cake. Very glad it worked out! Texture is light and airy.

Rainbow Angel Food Cake
1 cup cake flour (120g)
¾ cup caster sugar (150g)
½ tsp (2g) salt

10 egg whites (360g)
1/3 cup caster sugar (150g)
1.5 tsp cream of tartar 96g)
2 tsp vanilla extract (10g)

@suncorefoods cerise prickly pear, yellow safflower, blue spirulina, jade matcha, ebony carrot for the rainbow colors

Pulse cake flour with ¾ cup caster sugar and salt till fine and powdery.
In a clean mixing bowl, whisk egg whites with cream of tartar till frothy. Add in ¾ cup caster sugar gradually and whisk till firm peaks. Beat in vanilla extract till just combined.
Fold the powdery dry mixture into the meringue in 3 additions. Before the mixture is completely folded, divide the mixture into 5 and fold in the rainbow color powders (I used blue and yellow to make green).

Pipe rainbow colored batter into a 6” square tube pan, as well as heart-shaped and round baking cups to make the ‘lollipops’. Bake the tube pan at 150C for 50+min and the cupcakes for 18min. Pour leftover yellow batter into cake pop molds to bake the ‘unicorn’ (18 mins).
Assemble the rainbow angel cake using marshmallow glue. Enjoy! =)

With love,

Susanne