Pretty-in-Pink Angel Food Cake

Ingredients

• 1 cup sifted cake flour (not self-rising)
• 1 ¾ cups superfine sugar
• 14 large egg whites (1 ¾ cups), room temperature
• 1 tablespoon warm water
• 4 drops rose gel-paste food coloring
• ½ teaspoon salt
• 1 ½ 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

Instructions

1. 1
   Preheat the oven to 350 degrees. Use a fine-mesh sieve to sift flour and 3/4 cup sugar 4 times.
2. 2
   In the bowl of an electric mixer fitted with a whisk attachment, beat together egg whites, water, food coloring, and 3/4 cup sugar on medium speed until foamy. Add salt, cream of tartar, and 2 teaspoons vanilla; whisk until meringue is stiff but not dry.
3. 3
   Transfer meringue to a large bowl. In six additions, sift flour mixture on top, folding in quickly but gently.
4. 4
   Transfer batter to an un-greased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake until golden brown and springy to touch, 35 to 40 minutes.
5. 5
   Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.