Martha Bakes: French Meringue Episode


Martha Bakes More Episodes

With Martha Bakes, discover Martha Stewart’s tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.

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Many show stopping desserts have one thing in common. Next on Martha Bakes, three fantastic meringue based desserts—snowy-white individual pavlovas with a brightly colored orange curd filling, a stunning chocolate dacquoise cake layered with chocolate ganache and coffee buttercream, and a light-as-air tinted pretty-in-pink angel food cake.

This Week’s Recipe

Pretty-in-Pink Angel Food Cake

Pretty-in-Pink Angel Food Cake recipe

Make Martha Stewart's Pretty-in-Pink Angel Food Cake recipe featured in the French Meringue episode of Martha Bakes.



  • 1 cup sifted cake flour (not self-rising)
  • 1 3/4 cups superfine sugar
  • 14 large egg whites (1 3/4 cups), room temperature
  • 1 tablespoon warm water
  • 4 drops rose gel-paste food coloring
  • 1/2 teaspoon salt
  • 1 1/2 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


  1. Preheat the oven to 350 degrees. Use a fine-mesh sieve to sift flour and 3/4 cup sugar 4 times.
  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. Transfer meringue to a large bowl. In six additions, sift flour mixture on top, folding in quickly but gently.
  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. Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.

Yield: one 10-inch cake


Additional Recipes

Additional recipes and video clips from the episode are available on MarthaStewart.com:

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