Funfetti Angel Food Cake

I have wanted to try my hand at making an angel food cake for a while now, and I finally got around to it! However, in true Millenial fashion, I had to spruce it up with some sprinkles so I funfetti-fied it and I love how it came out! Light, airy, and spongy, this was truly a melt-in-your-mouth treat that went so great with strawberries and whipped cream.

You can make this recipe in a regular cake pan, but I highly recommend springing for an actual angel food cake pan. I got mine on Amazon and I love it!

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Servings: 12-16

Prep Time: 1 hr

Total Time: 1 hr 45 min

INGREDIENTS:

• 1 1/2 cup sugar

• 1 cup flour

• The whites of 12 eggs (yes I know, excessive, but it's what makes the cake so fluffy - save those yolks for some custard!)

• Pinch of salt

• 1 1/2 tsp cream of tartar

• 1 tsp vanilla extract

• 1/2 cup rainbow sprinkles!

DIRECTIONS:

1. Preheat oven to 325 degrees F.

2. Sift together half of the sugar and all of the flour at least 3 times. This gets rid of all the lumps that could be in the batter. Set it aside.

3. Now it's time to beat the egg whites. It's crucial that you make sure the bowl you're using to beat the egg whites is clean, dry, and doesn't have any grease in it (preferably use glass or metal because fat molecules stick to plastic). Grease or even a little bit of egg yolk in egg whites can keep the proteins in the egg whites from expanding to create a light, airy foam. Beat the egg whites with a stand or electric mixer until they start to get frothy (about 3 minutes).

4. Add the salt and cream of tartar, then beat on high until the whites hold stiff peaks. This can take 7-10 minutes depending on temperature of the room, humidity, and other factors.

5. Add the remaining sugar, 3 Tbsp at a time, beating for 30 seconds after each addition.

6. Carefully fold in the flour/sugar mixture you sifted earlier a little bit at a time.

7. Fold in the vanilla and the sprinkles.

8. Spoon the batter in an UNGREASED angel food cake pan, bundt pan, or regular cake pan.

9. Bake for 45 minutes until the top of the cake is a light golden brown and looks dry.

10. Remove the pan from the oven and immediately invert the pan. You can stand it on 3 equal height glasses or flip it on a cooling rack. Allow the cake to cool completely before you try to take it out of the pan.

11. Remove the cake by sliding a knife around all the edges. It may take some patience, but it will come out! When it does, top with whipped cream and even more sprinkles!

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