Pink angel food cake (recipe follows)
Red food coloring
16 oz. container frozen whipped non-dairy topping, thawed
Pink icing in a tube (or canned icing, tinted pink, in a sandwich bag)
12” Cardboard cake plate
2 yards ¼ - ½” wide pink ribbon (or 2 yds. each of two shades of pink ribbon)
Separate egg whites from yolks while eggs are cold. Tint egg whites light pink with just a drop or two of red food coloring. Beat room temp egg whites until foamy. Add cream of tartar and beat until solid white. Gradually add ¾ cup sugar, 2 tablespoons at a time, beating until sugar is dissolved (if you rub a bit between fingers you shouldn’t feel any sugar) and whites are glossy and stand in soft peaks. Beat in flavorings. Sift together sugar, flour and salt. Sift ½ cup of flour mixture over whites and gently fold in. Repeat, folding in rest of flour mixture, ½ cup at a time (don’t over-fold). Pour into un-greased 10x4” tube pan. Gently cut through with a knife. Bake in 350° oven about 30-40 minutes or until golden brown on top and it appears dry. Invert cake in pan on funnel or bottle neck. Cool about 1 ½ hrs.
Putting it all together: Prepare cardboard cake place: Every 2 inches, punch a hole in the cardboard ½” from edge. Weave pink ribbon over and under cardboard around until ends meet - tie ribbon into a bow. (Weave second color the opposite way.) Run a knife around cake pan and drop upside down onto cardboard cake plate. Tint thawed, non-dairy topping very light pink with a drop or two of red food coloring – mix very gently, then frost the cake. Let sit in refrigerator for one hour. Squeeze pink icing from snipped edge of sandwich bag or out of tube to form breast cancer hope ribbons all around the top of the cake. Keep refrigerated.
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