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Light Funfetti Angel Food Cake Recipe

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★★★★★

5 from 68 reviews

This Light Funfetti Angel Food Cake is an airy, fluffy treat bursting with colorful rainbow sprinkles. Made primarily from whipped egg whites, sugar, and cake flour, this recipe delivers a delicate texture and a subtle vanilla flavor. Perfect for celebrations or as a light dessert, the cake stays moist when stored properly and can be frozen for extended enjoyment without losing its charming funfetti appeal.

Ingredients

Scale

Angel Food Cake Base

  • 12 large egg whites, room temperature (about 13 oz)
  • 1 1/2 cups sugar, divided
  • 3/4 cup plus 1 tbsp cake flour
  • 1 tsp vanilla extract
  • Pinch of cream of tartar
  • 1/8 tsp salt
  • 1/3 cup rainbow sprinkles

Syrup (for brushing, optional)

  • 1 1/4 cups sugar
  • 6 large egg whites (6 oz) [Note: This ingredient may be for a separate part or an optional syrup or topping; typically, angel food cake does not use a syrup with egg whites]
  • 3/4 tsp vanilla extract
  • 1/2 tsp kosher salt

Instructions

  1. Prepare Egg Whites: Separate 12 large egg whites and bring them to room temperature for better volume. In a large mixing bowl, combine the egg whites with a pinch of cream of tartar and 1/8 tsp salt.
  2. Whip Egg Whites: Using an electric mixer, beat the egg whites on medium speed until soft peaks form. Gradually add 3/4 cup of the sugar while continuing to whip on high speed until stiff, glossy peaks form.
  3. Sift Dry Ingredients: Sift together cake flour and remaining 3/4 cup plus 1 tbsp sugar to remove lumps and aerate the flour for a lighter texture.
  4. Fold Dry Ingredients: Gently fold the sifted flour mixture into the beaten egg whites in small additions to carefully incorporate without deflating the meringue.
  5. Add Flavor and Sprinkles: Gently fold in 1 tsp vanilla extract and 1/3 cup rainbow sprinkles to evenly distribute color throughout the batter.
  6. Prepare Pan: Do not grease the angel food cake pan; instead, ensure it is clean and dry to allow the batter to cling and rise properly.
  7. Bake the Cake: Pour the batter into the angel food cake pan and bake in a preheated oven at 350°F (175°C) for approximately 35-40 minutes, or until the cake is golden brown and springs back when lightly touched.
  8. Cool the Cake: Invert the cake pan immediately after baking to cool completely upside down, preventing the cake from collapsing and maintaining its airy texture.
  9. Remove from Pan and Serve: Once cooled, gently run a knife around the edges and center tube to release the cake. Serve at room temperature for best texture and flavor.
  10. Storage and Freezing: To keep the cake moist and fluffy, wrap it well in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cake tightly wrapped in plastic and aluminum foil for up to 3 months. Thaw at room temperature before serving.

Notes

  • Do not grease the angel food cake pan; the batter needs to cling to the sides to rise properly.
  • Use room temperature egg whites to achieve maximum volume when whipping.
  • Folding the flour mixture gently into the meringue preserves the light texture.
  • The funfetti sprinkles retain color well during baking and freezing, adding festive appeal.
  • Store at room temperature in an airtight container or covered with a cake dome to maintain moisture.
  • Frozen cake should be thawed at room temperature for 2-3 hours for whole cakes or 30-45 minutes for slices.
  • No need to warm the cake after thawing; it is best enjoyed at room temperature.

Keywords: funfetti angel food cake, light angel food cake, rainbow sprinkles cake, fluffy cake, low fat dessert, party cake

Find it online: https://tastybella.com/light-funfetti-angel-food-cake-recipe/