Let’s Talk Funfetti Angel Food Cake—My Kitchen Confetti Parade
Oh, Funfetti Angel Food Cake. This cake is like a party in a pan! The first time I baked this, I was probably more excited about the rainbow sprinkles than I care to admit. Funny story—when I first made it for my niece’s sixth birthday, my ancient hand mixer nearly jumped off the counter (sounded like a small engine misfiring) and there was more egg white fluff on my jeans than in the bowl, honestly. Worth it, though, because nothing says ‘celebration’ quite like soft, pillow-y clouds of cake peppered with confetti sprinkles. Plus, the leftovers make a breakfast my family considers a highlight (who am I to argue with cake for breakfast?).
Why You’ll Love This—Or At Least, Why I Do
I make this when I need cheering up, or when my crew needs dessert that’s bright and not too heavy (after all, sometimes you just want cake without feeling like you swallowed a brick). Actually, my family goes mad for anything with sprinkles, but there’s something about this cake’s light texture that wins them over every time—it’s like summer wrapped up in a sweet, airy bite. And if you grew up on those boxed mixes, you’ll love the homemade taste (though I won’t judge if you sneak in a shortcut or two; been there myself when time’s tight!). I used to get nervous whipping egg whites, but honestly, this cake is forgiving—well, most days.
What You Need (Aka Ingredients… Or the Shopping List I Inevitably Forget)
- 1 cup (120g) cake flour (Or all-purpose—just sift it a bunch. Honestly, my grandma swore by Softasilk, but store brand works just fine.)
- 1 1/2 cups (300g) granulated sugar, divided (I sometimes swap in superfine sugar when I’m feeling fancy—helps with the fluffiness)
- 12 large egg whites, room temperature (And yes, carton whites have worked in a pinch. But real eggs are just—better somehow.)
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (Or almond extract—use half if you go that route, it’s strong!)
- 1/2 teaspoon almond extract (Optional, but wow, just a little makes it smell like a bakery. Skip if you’re not an almond fan.)
- 1/3 cup rainbow sprinkles (the long “jimmies” style are best; nonpareils can bleed into the batter—just saying)
How To Make It (With a Bit of Wingin’ It, Honestly)
- Set your oven to 350°F (175°C). And do NOT grease your tube pan. I know, wild. The cake needs to climb—like a determined squirrel.
- In a medium bowl, whisk the cake flour with 1/2 cup of the sugar. Sift it all together a couple times. Some days I skip the re-sifting, but it really does help keep things light.
- Grab a large, very clean mixing bowl (grease is your enemy here). Beat the egg whites on medium speed until they get foamy—like a bubble bath for a guinea pig.
- Add the cream of tartar and salt. Turn up to medium-high, and beat until you see soft peaks. This is where I usually sneak a taste, even though raw egg whites are a no-no. I live dangerously.
- Now—slowly sprinkle in the remaining 1 cup sugar, a spoonful at a time. Keep beating until you get glossy, stiff peaks. If it tips but doesn’t collapse, you’re golden. (Don’t try to rush this. Trust me.)
- Drizzle in the vanilla (and almond extract if using). Give it a gentle mix, just until blended.
- With a big spatula, sift and fold in the flour-sugar mixture in three goes. Gently—think, fairy wings flapping. Don’t overmix or it’ll deflate. If a few streaks show, that’s okay. Cake is forgiving.
- Toss in the sprinkles and fold just a few times. You want confetti, not a grayish smear (which happened to me once—learned that the hard way).
- Scoop the batter into your ungreased tube pan. Shimmy and tap the pan (lightly! unless you want cake batter on the walls) to settle it.
- Bake on the lower-middle rack for about 35-40 minutes. The top should look golden and spring back when you tap it. Don’t fret if it gets a couple cracks—that’s normal, and nobody will care once they taste it.
- Immediately flip the pan upside down on a bottle or can (if yours has feet, use those). Let cool totally—if you try to sneak it out early, the whole thing might collapse (ask me how I know).
- Once cool, run a thin knife or spatula around the edges to loosen. Jiggle it out. If some sticks inside, just eat those bits—chef’s treat!
What I’ve Figured Out (A Few Notes From My Scatterbrained Head)
- If you’re using egg whites from a carton, double check for additives. Some don’t whip well—it’s a bummer when that happens.
- Nonpareil sprinkles tend to bleed and make streaky patches. Stick to jimmies for the unicorn-confetti look.
- Sifting isn’t glamorous, but it’s weirdly satisfying. On second thought, sift at least once. Your cake will be happier.
Variations I’ve Tried (Some Winners, One Not-So-Much)
- Lemon zest with yellow sprinkles: super fresh. Nice for summer. Probably my favorite riff.
- Swapping in chocolate jimmies: looks a bit odd, honestly, but tastes good if you like that combo.
- I once tried folding in mini chocolate chips. Don’t bother—they sink like a rock. Not my best idea.
Equipment (Or What I Used, Plus Some Kitchen Hacks)
- Big mixing bowl (the cleaner, the better—egg whites are fussy)
- Hand or stand mixer. Yes, you can try by hand if you need an arm workout, but it’ll take a while (like, several songs on the radio). No tube pan? I used a Bundt pan once—it worked, but don’t expect perfection.
How To Keep It (Though It Rarely Lasts Long In My House)
Store your Funfetti Angel Food Cake, covered, at room temp for up to 2 days. In the fridge, it’ll hang in there for 4 days. But honestly—I’ve never had leftovers past breakfast. (Once, I even caught my partner having it with peanut butter. Unclear if I approve—or if I respect the creativity.)
Serving: How We Eat It Here
Fresh berries and a big dollop of whipped cream is tradition at our place. Sometimes a scoop of ice cream if it’s properly hot outside. Once, for a birthday, I just dumped on more sprinkles and candles and declared it done. Everyone cheered. I think this cake actually tastes better the next day—but that’s just me.
A Few “Oops” Pro Tips
- I once tried to speed up the cooling by putting the pan near the open window. Ended up with half the cake stuck in the pan. Let it cool naturally—patience pays off.
- Beating in the sugar too fast? Oh, I’ve done it, and you get weird, grainy cake. Take the extra couple minutes; your taste buds will thank you.
FAQ (Because People Actually Ask This Stuff!)
- Can I use egg whites form a carton? Sometimes! Just check for additives. Real eggs are easier to whip up stiff, but I’ve done carton in a pinch. Didn’t taste noticeably different, either.
- My cake fell out of the pan—what happened? Usually, it cooled too fast or wasn’t baked through. Or maybe the pan was greased—don’t grease it! I’ve been there, and you still end up with tasty cake bits, so all’s not lost.
- Why do I need cream of tartar? Helps stabilize the egg whites. Once I skipped it and the cake sort of deflated. Still tasted like sugar and happiness, but texture was off.
- Can I freeze this cake? Yes, but wrap slices tightly. The texture’s best fresh or next day, though!
- Do I really need a tube pan? Sorta. But, honestly, I’ve made it in a regular loaf pan. It works, but you won’t get the classic tall, fluffy halo look. I say go for it anyway if that’s all you’ve got!
Now grab your sprinkles and have a bash. If you mess up, just call it ‘deconstructed Funfetti’! Your crowd will cheer, promise.
Ingredients
- 1 cup (120g) cake flour (Or all-purpose—just sift it a bunch. Honestly, my grandma swore by Softasilk, but store brand works just fine.)
- 1 1/2 cups (300g) granulated sugar, divided (I sometimes swap in superfine sugar when I’m feeling fancy—helps with the fluffiness)
- 12 large egg whites, room temperature (And yes, carton whites have worked in a pinch. But real eggs are just—better somehow.)
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (Or almond extract—use half if you go that route, it’s strong!)
- 1/2 teaspoon almond extract (Optional, but wow, just a little makes it smell like a bakery. Skip if you’re not an almond fan.)
- 1/3 cup rainbow sprinkles (the long “jimmies” style are best; nonpareils can bleed into the batter—just saying)
Instructions
-
1Set your oven to 350°F (175°C). And do NOT grease your tube pan. I know, wild. The cake needs to climb—like a determined squirrel.
-
2In a medium bowl, whisk the cake flour with 1/2 cup of the sugar. Sift it all together a couple times. Some days I skip the re-sifting, but it really does help keep things light.
-
3Grab a large, very clean mixing bowl (grease is your enemy here). Beat the egg whites on medium speed until they get foamy—like a bubble bath for a guinea pig.
-
4Add the cream of tartar and salt. Turn up to medium-high, and beat until you see soft peaks. This is where I usually sneak a taste, even though raw egg whites are a no-no. I live dangerously.
-
5Now—slowly sprinkle in the remaining 1 cup sugar, a spoonful at a time. Keep beating until you get glossy, stiff peaks. If it tips but doesn’t collapse, you’re golden. (Don’t try to rush this. Trust me.)
-
6Drizzle in the vanilla (and almond extract if using). Give it a gentle mix, just until blended.
-
7With a big spatula, sift and fold in the flour-sugar mixture in three goes. Gently—think, fairy wings flapping. Don’t overmix or it’ll deflate. If a few streaks show, that’s okay. Cake is forgiving.
-
8Toss in the sprinkles and fold just a few times. You want confetti, not a grayish smear (which happened to me once—learned that the hard way).
-
9Scoop the batter into your ungreased tube pan. Shimmy and tap the pan (lightly! unless you want cake batter on the walls) to settle it.
-
10Bake on the lower-middle rack for about 35-40 minutes. The top should look golden and spring back when you tap it. Don’t fret if it gets a couple cracks—that’s normal, and nobody will care once they taste it.
-
11Immediately flip the pan upside down on a bottle or can (if yours has feet, use those). Let cool totally—if you try to sneak it out early, the whole thing might collapse (ask me how I know).
-
12Once cool, run a thin knife or spatula around the edges to loosen. Jiggle it out. If some sticks inside, just eat those bits—chef’s treat!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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