Description
This Light Funfetti Angel Food Cake recipe is a fluffy, colorful dessert perfect for birthdays or brunch. Made with whipped egg whites, cake flour, and rainbow sprinkles, it’s a fun and airy treat. A healthier cake option with no butter or oil.
Ingredients
12 large egg whites
1 ½ teaspoons cream of tartar
1 cup granulated sugar
1 cup cake flour
¼ cup granulated sugar
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
¼ cup rainbow sprinkles
Instructions
1. Preheat oven to 350°F and ensure your tube pan is clean and ungreased.
2. In a large mixing bowl, beat egg whites until foamy, add cream of tartar, and beat in 1 cup granulated sugar gradually until stiff peaks form.
3. Sift cake flour and remaining ¼ cup sugar together. Gently fold this into the egg white mixture in three parts.
4. Add vanilla and almond extract and gently fold to combine.
5. Fold in the rainbow sprinkles carefully.
6. Pour batter into the pan, level the top, and bake for 35–40 minutes until golden.
7. Invert the cake to cool completely upside down.
8. Once cooled, run a knife around the edges and remove from the pan.
Notes
Use only jimmies-style sprinkles to avoid color bleeding.
Do not grease the pan or the cake won’t rise properly.
A serrated knife works best for slicing this cake cleanly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 115
- Sugar: 18g
- Sodium: 55mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg