Fluffy Funfetti Angel Food Cake

A light and airy cake filled with vibrant rainbow sprinkles, perfect for celebrations and creating joyful memories.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 12 servings

Course: Celebration, Dessert

Cuisine: American, Festive

Calories: 120

Cake Ingredients

1 cup egg whites (about 8 large eggs; let these sit at room temperature for about 30 minutes for best results) Ensure at room temperature for optimal whipping.
1 cup granulated sugar, divided Divided into two portions for mixing.
1 cup cake flour, sifted Use a premium brand like King Arthur Flour for best results.
1 teaspoon vanilla extract Pure vanilla extract preferred for deeper flavor.
1/2 teaspoon almond extract Use a quality brand for the best taste.
1/4 teaspoon salt Helps enhance the flavors.
1/2 cup rainbow sprinkles For festive flair.

Preparation

Preheat your oven to 350°F (175°C).
In a large mixing bowl, whip the egg whites until foamy. Gradually sprinkle in 1/2 cup of granulated sugar, and continue beating until stiff peaks form.
In another bowl, whisk together the remaining sugar, cake flour, and salt.
Gently fold the dry mixture into the egg white mixture, being cautious not to deflate the batter.
Pour in the vanilla and almond extracts, folding them in gently.
Add the rainbow sprinkles, folding them in with care.
Pour the batter into an ungreased angel food cake pan and smooth the top with a spatula.

Baking

Bake for 30-35 minutes, or until the cake is golden and springs back lightly when pressed.
Invert the pan immediately to cool completely upside down.

Serving

Once cool, gently run a knife around the edges to release the cake. Serve plain or with whipped cream and additional sprinkles.

Store leftover cake covered at room temperature for a few days or in the fridge for up to a week. Can be made a day ahead if stored properly.