Funfetti Angel Food Cake
Prep time
Cook time
Total time
A light, fluffy vanilla flavored sponge cake filled with colorful sprinkles.
Serves: 10 slices
  • 1 cup cake flour
  • 1 cup powdered sugar, divided
  • 1½ cups egg whites (about 10 eggs)
  • 1¼ tsp. cream of tartar
  • 1 tsp. vanilla extract
  • ¼ tsp. kosher salt
  • ⅓ cup sprinkles / Jimmies
  1. Preheat oven to 350 degrees and position oven rack just below center,
  2. Have one large two peice tube pan (angel food cake pan) ready
  3. In a bowl, sift cake flour and ½ cup powdered sugar; set aside.
  4. In a large bowl, beat egg whites until foamy, about 1 minute. Beat in cream of tartar, vanilla and salt, on medium-low speed until soft peaks form. Increase speed to medium. Gradually beat in remaining ½ cup of powdered sugar. Increase speed to medium-high, and beat until firm peaks hold when beaters are lifted; about 5 minutes.
  5. In batches, with a spatula, carefully fold in flour mixture over batter, do not over mix. Fold in sprinkles.
  6. Pour batter into prepared angel food cake pan and spread the batter to make the top even.
  7. Bake cake 30 to 32 minutes, or until puffed and lightly browned, and test the cake with wooden skewer by inserting it near center of the cake. If it comes out clean the cake is done. Insert narrow-neck bottle into center tube, and invert pan to cool cake upside down.
  8. When cake is completely cooled, remove from bottle and carefully cut around the sides of the pan to loosen the cake. Lift out pan’s center tube with cake. Cut under cake and around center tube to release cake.
  9. Top with a dollop of whip cream and sprinkles, if desired.
Calories per slice: 112, Fat: 0, Cholesterol: 0, Sodium: 293, Carbs: 24, Fiber: 0, Sugar: 12, Protein: 4.4
Nutrition Information
Serving size: 1 slice
Recipe by PB + P Design at