Funfetti Angel Food Cake
Rainbow sprinkles make everything better - FACT. And this funfetti angel food cake is proof of that! It is light, fluffy, and full of fun.
Yield: 8-10 servings
  • 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
  1. Heat oven to 350F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Recipe from Pastry Love
Recipe by Joanne Eats Well With Others at