Delightful Light Funfetti Angel Food Cake: A Guilt-Free Treat
Delightful Light Funfetti Angel Food Cake is a guilt-free treat filled with vibrant sprinkles and airy texture, perfect for celebrations and indulgence.
Servings: 12 slices
Calories: 130kcal
Equipment
- tube pan
- mixing bowl
- electric mixer
- Sifter
- Spatula
Ingredients
For the Cake Batter
- 1.5 cups Egg Whites About 10-12 large eggs
- 3/4 cup Granulated Sugar Superfine sugar for mixing
- 3/4 cup Granulated Sugar Regular sugar for gradual addition
- 1 cup Cake Flour Can be modified from regular flour by replacing 2 tablespoons with cornstarch
- 1 teaspoon Cream of Tartar
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 1 teaspoon Almond Extract Optional but recommended
- 1/2 cup Rainbow Sprinkles (Jimmies) Opt for jimmies to prevent color bleeding
Instructions
How to Make Delightful Light Funfetti Angel Food Cake
- Preheat the oven to 350°F (175°C) and prepare an ungreased tube pan.
- Sift the cake flour and half of the granulated sugar together three times and set aside.
- Beat the egg whites in a clean medium bowl on medium speed until foamy. Add cream of tartar and salt, then gradually mix in the remaining sugar until stiff, glossy peaks form.
- Fold the sifted flour mixture gently into the whipped egg whites in three parts.
- Add the vanilla and almond extracts, then gently fold in the rainbow sprinkles.
- Spoon the batter into the tube pan, smoothing the top with a spatula.
- Bake for 35-40 minutes until the cake is golden brown and springs back when touched lightly in the center.
- Invert the pan immediately onto a cooling rack or a bottle to cool completely upside down.
- Once cool, run a knife around the edges and center tube to carefully release the cake.
- Serve with whipped cream and extra sprinkles.
Notes
For optimal freshness, serve the cake within 24 hours. If frosted, refrigerate and enjoy within 48 hours.