This Funfetti Angel Food Cake is perfect for spring and summer! It’s light and airy and delicious on its own or with some freshly whipped cream and berries.
It’s time to put some fun-fetti into our weekend baking plans guys! Who’s in?
You folks know how much I bake, right? I don’t think a day or two goes by that I’m not baking something.
Cookies, cakes, muffins, bread. All kinds of things.
But ya know what? Not one angel food cake.
Well today, I’m crossing it off my baking bucket list and servin’ up the most incredibly light and fluffy and just plain FUN Funfetti Angel Food Cake.
It’s hard not to have fun when sprinkles are involved, don’t you think?
Since I’ve already come clean and fessed up that I’ve never made an angel food cake, I’m not even gonna pretend I created this amazing recipe myself. I just thought to add the sprinkles.
I called in the big guns. Ina.
Once I glanced at her recipe, I thought, WOW, what’s taken me so long to whip one of these up??
I was a little nervous why she said not to grease the pan, but I knew Ina wouldn’t steer me wrong.
Apparently, you don’t grease the pan because for the cake to rise correctly it needs to cling to the sides of the pan. If you grease the pan, it won’t be able to do that.
If you’ve never tried an angel food cake, it’s light and airy and while delicious on its own, it’s also fabulous with some fresh whipped cream and berries on the side.
A mere six ingredients and a handful of sprinkles and you’ll be desserting like Jeffrey and Ina in no time! Enjoy!
A Few Cook’s Notes for Funfetti Angel Food Cake Recipe:
Definitely use cake flour, not all-purpose flour. Cake flour will yield a softer, lighter, more tender cake.
Make sure your eggs are at room temperature.
DO NOT grease the tube pan or your cake will not rise correctly.
You don’t want to stir the flour into the egg white mixture, you want to carefully and slowly fold it in.
The cake is done when you lightly press the top and the cake springs back.
When you remove the cake from the oven, invert it onto a baking rack for one hour until totally cooled before removing from pan.
I used my offset spatula around the sides and center of the pan to help release the cake.
- 2 cups superfine sugar, sifted and divided
- 1 1/3 cups cake flour, sifted (not self-rising)
- 1 1/2 cups egg whites, room temperature (10-12 eggs)
- 3/4 tsp. kosher salt
- 1 1/2 tsp. cream of tartar
- 3/4 tsp. vanilla extract
- 2/3 cup sprinkles
Preheat oven to 350 degrees.
Combine 1/2 cup of sugar with cake flour and sift together 4 times, then set aside.
Place egg whites, salt, and cream of tartar in the bowl of a stand mixer fitted with whisk attachment. Beat on high until the eggs reach medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar, sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and continue to whisk until very thick, about 1 more minute. Sift a 1/4 of the flour mixture over the egg whites and fold it into the batter carefully with a rubber spatula. Continue adding the flour by fourths until it's all incorporated, adding the sprinkles with the last addition.
Pour the batter into an ungreased 10-inch tube pan, smoothing the top with an offset spatula. Bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven. Invert the pan on a cooling rack until cool, about one hour. Loosen the cake with an offset spatula around the sides and the inside to carefully remove from pan. Place on platter and serve plain or with freshly whipped cream and berries.