Light Funfetti Angel Food Cake

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Looking for a dessert that floats like a cloud but still brings the party? This Light Funfetti Angel Food Cake is your answer. With its pillowy-soft crumb, vanilla-sweet flavor, and colorful bursts of sprinkles throughout, it feels like a celebration in every bite. This cake is light enough to enjoy after a meal yet festive enough to be the centerpiece at birthdays, showers, or any springtime gathering.

Unlike dense layer cakes, angel food cake has a unique, airy texture thanks to whipped egg whites. This version adds a fun twist: rainbow sprinkles mixed right into the batter for that classic “funfetti” flair. Topped with whipped cream and more sprinkles, it gives major joy without being too heavy or overly sweet.

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Preparation Phase & Tools to Use

Making a perfect Light Funfetti Angel Food Cake starts with preparation, and the tools you use will make a difference in the final texture and rise.

Essential Tools and Equipment:

• Stand mixer or hand mixer with whisk attachment: Vital for beating the egg whites to stiff peaks, which gives this cake its airy lift.
• Large metal or glass mixing bowl: Avoid plastic bowls that can retain grease and interfere with egg white volume.
• Fine mesh sieve or sifter: For evenly sifting flour and sugar together, ensuring a lump-free mix that blends well into the egg whites.
• Spatula: For gently folding the dry mix into the whipped whites without deflating them.
• 10-inch ungreased tube pan: Angel food cake needs to climb the sides as it bakes, so avoid greasing. The tube helps cook the center evenly.
• Cooling rack and bottle (for inverting): Cooling upside down prevents the cake from collapsing as it cools.

Each of these tools plays a specific role in preserving the delicate structure of this cake. Skip or swap them, and you risk losing the signature lightness.

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Ingredients for the Light Funfetti Angel Food Cake

• Egg whites: The backbone of this cake. When whipped, they create the structure and signature lightness.
• Granulated sugar: Split between superfine and regular to sweeten the cake and stabilize the egg whites during whipping.
• Cake flour: Low-protein flour helps keep the texture ultra-soft and tender.
• Cream of tartar: Provides acidity to stabilize the whipped egg whites and ensure a steady rise.
• Vanilla extract: Adds a warm depth of flavor that complements the sweet sprinkles.
• Almond extract (optional): Just a touch enhances the flavor complexity without overpowering.
• Rainbow sprinkles: The funfetti highlight. Nonpareils are not recommended as they tend to bleed—stick with jimmies.
• Salt: Balances sweetness and deepens overall flavor.

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How To Make the Light Funfetti Angel Food Cake

Step 1: Prep the Pan and Ingredients

Preheat your oven to 350°F (175°C). Make sure your tube pan is ungreased and clean. Sift together cake flour and half of the sugar three times for an ultra-fine, aerated mixture.

Step 2: Whip the Egg Whites

In a large metal or glass bowl, add room-temperature egg whites and beat on medium until foamy. Add cream of tartar and salt, then continue beating. Gradually add the remaining sugar until stiff, glossy peaks form.

Step 3: Fold in Dry Ingredients

Sift the flour mixture over the whipped whites in three additions. Gently fold with a spatula after each addition to avoid deflating the mixture. Add vanilla and almond extracts, then carefully fold in the rainbow sprinkles.

Step 4: Bake

Spoon the batter into your ungreased tube pan. Smooth the top and tap lightly to release large air bubbles. Bake for 35-40 minutes, or until the top is golden and springs back when touched.

Step 5: Cool Upside Down

Immediately invert the pan onto a cooling rack or bottle. Let the cake cool completely upside down to maintain its structure.

Step 6: Release and Frost

Once cool, run a knife around the edges to release. Top with whipped cream and a generous sprinkle of more rainbow jimmies.

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Serving and Storing Your Light Funfetti Angel Food Cake

This cake is best served fresh, ideally within the first 24 hours after baking. Slice using a serrated knife or angel food cake cutter to avoid compressing the airy texture. Pair it with a dollop of whipped cream or a scoop of vanilla bean ice cream for a light but indulgent finish.

For storing, place the un-frosted cake in an airtight container at room temperature for up to 2 days. If it’s frosted with whipped cream, store it in the fridge and consume within 48 hours to maintain the freshness and moisture. Always keep it away from strong odors, as sponge-like cakes absorb scents easily.

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Frequently Asked Questions

How do I know when my egg whites are whipped enough?

You’ll know they’re ready when stiff, glossy peaks form. When you lift the whisk, the peaks should stand straight up without drooping.

Can I use all-purpose flour instead of cake flour?

Cake flour is preferred for its lower protein content, which helps create a soft, delicate crumb. If needed, you can make a substitute by removing 2 tablespoons of flour per cup and replacing it with cornstarch.

What type of sprinkles work best?

Use jimmies (the longer rod-shaped sprinkles). Nonpareils tend to bleed color into the batter, which can muddy the cake’s interior.

Why shouldn’t I grease the pan?

Greasing the pan prevents the batter from climbing the sides as it bakes, which is essential for the cake to rise properly.

Can I freeze this cake?

Yes, you can freeze an un-frosted angel food cake. Wrap it tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature.

My cake collapsed while cooling—what happened?

This usually means it wasn’t baked long enough or wasn’t cooled inverted. Always bake until golden and springy, then cool upside down to preserve the lift.

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Want More Angel Food Cake Ideas?

If you love the airy texture of angel food cake and the whimsical touch of sprinkles, you might enjoy exploring more variations.

Try the 2-Ingredient Pineapple Cake for a tropical twist with minimal ingredients. Or consider the Fluffy Japanese Souffle Pancakes if you crave something equally light but in breakfast form.

For a fruit-forward dessert, the Cheesecake Deviled Strawberries offer a no-bake option that delivers creamy delight in every bite. And don’t skip the Mini Cinnamon Roll Cheesecakes for a fun mash-up of classic flavors.

Angel food cake fans looking for even more airy and festive ideas should definitely browse my full Pinterest board: LadyPlate on Pinterest. I share daily recipes, decorating ideas, and shortcuts for all kinds of sweet bakes.

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Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for easy access next time. Just click the Pin button.

If you bake it, I’d love to know how it went. Did you go classic or did you try a fun topping? Maybe a citrus glaze or a fruity compote? Drop a comment and share your twist—I’m always inspired by your creativity!

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