Recipe Background
Fun, light, oh-so amazingly tasty, and pretty... food can be all these things... right? Well, it's true, especially when Confetti Angel Food Cake comes to the table. No church gathering, potluck, or regular Tuesday night would be complete without the old-fashioned goodness and sweetness this dessert provides. Throw caution to the wind and whip up this airily awesome Confetti Angel Food Cake and celebrate life to the fullest! Spread all the rainbow-sprinkled joy!
Fun, light, oh-so amazingly tasty, and pretty... food can be all these things... right? Well, it's true, especially when Confetti Angel Food Cake comes to the table. No church gathering, potluck, or regular Tuesday night would be complete without the old-fashioned goodness and sweetness this dessert provides. Throw caution to the wind and whip up this airily awesome Confetti Angel Food Cake and celebrate life to the fullest! Spread all the rainbow-sprinkled joy!
Ingredients
For the angel food cake:
- 1 3/4 cups granulated sugar
- 1/4 teaspoon salt
- 1 cup cake flour sifted
- 12 egg whites room temperature
- 1/3 cup warm water
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons cream of tartar
- 2 tablespoons rainbow sprinkles
For the frosting:
- 1 egg white
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1/2 cup water boiling
- rainbow sprinkles optional, to taste, for topping
Directions
- Preheat the oven to 350 degrees F.
- In the container of a food processor, add 1 3/4 cups of the granulated sugar and process until it is superfine, about 2 minutes.
- In a medium bowl, add 1/2 of the superfine sugar, the salt, and the cake flour and whisk to combine. Reserve the remaining superfine sugar.
- In a large bowl or the bowl of a stand mixer, add 12 of the egg whites, 1/3 cup of the warm water, 1 teaspoon of the vanilla extract, and 1 1/2 teaspoons of the cream of tartar and using an electric hand mixer or a stand mixer on medium-high speed, beat until foamy.
- With the mixer on medium-high speed, slowly sift the reserved superfine sugar into the egg white mixture and beat continuously until medium peaks form. Don't worry if the peaks deflate slightly after a few moments.
- Evenly dust about 1/2 of the flour mixture on top of the egg mixture and with a spatula, then fold it in very gently.
- Add 2 tablespoons of the sprinkles to the remaining flour mixture and stir to combine.
- Working in 2-3 batches, add the remaining flour mixture to the egg white mixture and fold well after each addition to combine.
- In an ungreased angel food cake pan, carefully spoon the cake batter into the pan.
- Bake until a toothpick comes out clean when placed in the thickest part, about 35 minutes.
- Transfer the cake from the oven and place it upside down on the feet of the pan or invert the center ring onto the neck of a steady bottle for about 1-2 hours. Remove the cooled cake and place it on a wire.
- In a clean, large mixing bowl, add the remaining egg white, the remaining granulated sugar, the remaining vanilla extract, and the remaining cream of tartar and mix to combine.
- Add the remaining boiling water to the frosting mixture and with the electric hand mixer or stand mixer on high speed, beat until it is light, fluffy, and a spreadable consistency, about 5-7 minutes. Be careful not to overbeat or the frosting mixture will become grainy.
- Evenly add the frosting mixture to the cooled cake.
- Sprinkle the frosting with the remaining sprinkles.
- With a serrated knife, cut the cake into serving-sized pieces and serve.
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