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Cake Decorations Dessert
Pink Cake is a soft, airy chiffon style dessert that stands out with its delicate color and light texture. The natural pink hue comes from prickly pear powder, giving the cake a subtle fruity note while keeping the flavor clean and not overly sweet.
What makes this cake special is how balanced it feels. The sponge is fluffy and moist, the whipped cream adds a smooth richness, and the fresh berries bring a bright, juicy contrast. It’s the kind of cake that looks elegant but still feels light enough to enjoy without being overwhelming.
Layered into a small, tall cake, it becomes visually striking while staying simple in flavor. Perfect for celebrations or when you just want something soft, fresh, and visually beautiful.
Pink Cake
Ingredients
Cake
- 35 g vegetable oil (warmed to 45–50°C)
- 85 g milk
- 7 g prickly pear powder
- 1 egg yolk
- 10 g milk powder
- 75 g cake flour
- 180 g egg whites (about 4 eggs)
- 6 g lemon juice
- 50 g granulated sugar
Filling & Decoration
- 300 g whipping cream
- 25 g granulated sugar
- Cherries
- Strawberries
Instructions
1. Prepare the batter
Separate the eggs and chill the egg whites.
In a bowl, mix the warm oil and milk until combined. Add the egg yolk and whisk well. Stir in prickly pear powder and milk powder. Sift in cake flour and mix until smooth.
2. Make the meringue
Beat egg whites with lemon juice and sugar until soft peaks form.
Take one third of the meringue and gently fold it into the batter. Then fold the batter back into the remaining meringue until just combined.
3. Bake
Preheat the oven to 150°C. Line a 28×28 cm baking tray with parchment or a baking mat.
Pour the batter into the tray, smooth the surface, and tap lightly to remove large air bubbles.
Bake for about 30 minutes.
After baking, tap the tray gently and let the cake cool to room temperature. Remove from the pan and peel off the lining.
4. Prepare the cream and fruit
Whip the cream with sugar until stiff peaks form. Transfer to a piping bag.
Wash and cut cherries and strawberries in halves.
5. Assemble
Use a 4-inch ring cutter to cut the cake into 4 round layers.
Place one layer as the base. Pipe a ring of whipped cream around the edge, add cherries in the center, then pipe more cream to cover.
Place the next cake layer on top and repeat as desired.
6. Finish
Decorate the top with whipped cream, cherries, and strawberries.
The final cake is soft, lightly sweet, and refreshing, with a gentle fruity aroma and a smooth creamy finish. Best served chilled for the cleanest texture and flavor.