We’ve lived through the first full week of 2021 (barely, if we’re being honest), so I’m thinking that rainbow sprinkles are in order.
Rainbow sprinkles are pretty high on the list of foods that make life better.
They’re up there with chocolate, pizza, baked brie, tahini, salted caramel.
(Not a complete list.)
Bonus that they pretty much always win you mom-of-the-year points with your child whenever you put them on anything.
I’ve been known to use them for bribery at pretty much every meal of the day. Yes, even breakfast, during a particularly low point of our spring COVID lockdown.
Don’t judge me.
Pair them with angel food cake, and you have a match made in food karma heaven.
What is angel food cake?
It’s a type of sponge cake that is light, airy, and almost melts in your mouth. It’s made from a mixture of whipped egg whites, flour, and sugar.
Yes, there is absolutely ZERO fat in this cake, making it the perfect healthier option for this time of year while still tasting like it packs a full punch of indulgence.
The sprinkles and funfetti flavor add extra fun into the mix and make it just a little bit more special.
Before you start you should know that you do need a special pan to make it in. Angel food cake pans have a removeable bottom for easy removal of the cake, little stands on the bottom that allow you to flip the pan over and stand it up after baking so that it can cool upside down (crucial for avoiding deflating), and absolutely positively must NOT be nonstick. Angel food cakes get their rise as the batter creeps up the sides of the pan while baking. Having a sticky surface allows the cake to adhere to the pan and keeps it from slipping back down the sides. So, unlike every other cake in the world, you want your cake to stick.
I like serving it with a big dollop of barely sweetened homemade whipped cream and berries (and more sprinkles, obvs) on top, but it’s also perfectly acceptable to eat it as is.
- 12 large egg whites (360 g), room temperature
- 1 tsp vanilla extract
- pinch of cream of tartar
- 1½ cups (300 g) sugar
- 1 cup (100 g) sifted cake flour
- ⅓ cup (60 g) rainbow sprinkles
- ⅛ tsp kosher salt
- Heat oven to 350F.
- Combine the egg whites, vanilla, 1 tsp water, and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed for 2-3 minutes.
- With the mixer running on medium speed, slowly stream in 150 g (3/4 cup) of the sugar, adding only a few tbsp at a time. Once it has been added, continue to whip on medium-high speed for another 2-3 minutes, or until the batter is glossy and forms stiff peaks.
- In a medium bowl, whisk together the cake flour, remaining 150 g (3/4 cup) sugar, sprinkles, and salt. Sprinkle the flour mixture on top of the whipped whites. Gently fold the dry ingredients into the whites. Once it is completely mixed, pour the batter into an ungreased 9-inch angel food cake pan. Smooth the top into an even layer.
- Bake for 30-40 minutes, rotating the pan halfway through, until a cake tester inserted in the center comes out clean. Remove the cake from the oven and immediately turn it upside down. Leave it this way until it has completely cooled, about 2 hours.
- To remove the cake from the pan, run a knife around the outer edge of the cake and then the inner tube of the pan. Push out the removeable bottom with the cake still on it and then run a knife along the bottom of the cake to separate it from the pan. Turn the cake right side up onto a serving platter. Slice and serve.