Light Funfetti Angel Food Cake

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Fluffy, airy, and bursting with colorful sprinkles, this Light Funfetti Angel Food Cake is a dreamy dessert that brings the joy of a celebration to every bite. With its soft, cloud-like texture and vibrant funfetti speckles throughout, it’s the perfect treat for birthdays, brunches, or any time you need a sweet moment. The cake is finished with a light whipped topping and even more rainbow sprinkles for that extra festive flair.

Unlike denser cakes, this one is made with egg whites only, making it naturally lower in fat and irresistibly tender. The funfetti twist adds a playful element without overpowering the classic angel food flavor. Serve it with fresh berries or enjoy it as-is—it’s delightful either way and sure to become a family favorite.

Why You’ll Love This Light Funfetti Angel Food Cake

• It’s light, airy, and guilt-free
• Perfect for celebrations or simple sweet cravings
• No butter or oil needed—made mostly from whipped egg whites
• The rainbow sprinkles add a fun visual and a slight crunch
• A make-ahead dessert that stores well

Preparation Phase & Tools to Use

Essential Tools and Equipment:

• Tube Pan: Crucial for angel food cake as it helps the batter rise and prevents it from collapsing.
• Electric Mixer (Stand or Handheld): Necessary for whipping the egg whites to stiff peaks.
• Sifter: Ensures your flour and sugar are aerated and clump-free for a smooth batter.
• Rubber Spatula: Allows gentle folding without deflating the egg whites.
• Cooling Rack: The cake needs to cool upside down, so a rack that supports the pan is key.

Each tool plays an important role in keeping the batter delicate and fluffy, which is the hallmark of a perfect angel food cake.

Preparation Tips

Make sure your mixing bowl is completely clean and dry before whipping the egg whites—any fat or moisture can prevent them from reaching full volume. Use room temperature egg whites for better aeration, and add cream of tartar to stabilize the peaks. When folding in the dry ingredients and sprinkles, do it slowly and carefully in batches to maintain the airiness. Lastly, avoid greasing the pan; the batter needs to cling to the sides to rise properly.

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Ingredients for this Light Funfetti Angel Food Cake

• 1 cup (120g) cake flour, sifted
• 1 1/2 cups (300g) granulated sugar, divided
• 12 large egg whites, room temperature
• 1 1/2 tsp cream of tartar
• 1/4 tsp salt
• 1 1/2 tsp vanilla extract
• 1/2 tsp almond extract (optional for extra flavor)
• 1/3 cup rainbow jimmies (do not use nonpareils—they bleed)
• Whipped topping or stabilized whipped cream (for frosting)
• Additional rainbow sprinkles for topping

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Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Make sure your tube pan is clean, ungreased, and completely dry. Do not use non-stick pans or grease the sides—the batter must cling to the pan to rise properly.

Step 2: Sift Dry Ingredients

In a bowl, sift together the cake flour and half of the sugar (3/4 cup). Sift at least twice to ensure it is light and aerated.

Step 3: Whip Egg Whites

In a large mixing bowl, use an electric mixer to beat the egg whites on medium speed until foamy. Add cream of tartar and salt. Increase to high speed and continue beating while gradually adding the remaining 3/4 cup sugar. Beat until glossy, stiff peaks form.

Step 4: Add Flavorings

Once stiff peaks form, gently mix in the vanilla extract and optional almond extract on low speed, just until combined.

Step 5: Fold in Dry Ingredients

Sift the dry ingredients over the egg white mixture in 3 additions, gently folding with a rubber spatula each time. Be careful not to deflate the mixture.

Step 6: Add Sprinkles

Gently fold in the rainbow jimmies with a spatula. Avoid overmixing as this can cause the sprinkles to bleed and the batter to lose volume.

Step 7: Fill the Pan

Carefully spoon the batter into your ungreased tube pan. Run a knife through the batter once to eliminate large air pockets. Smooth the top lightly.

Step 8: Bake

Bake for 35-40 minutes or until the top is golden and springs back when lightly touched. Do not open the oven early or the cake may fall.

Step 9: Cool Upside Down

Immediately invert the pan onto a cooling rack or bottle (if using a classic tube pan with a center) and let the cake cool completely upside down. This prevents it from collapsing.

Step 10: Frost and Decorate

Once cool, run a knife along the edges to loosen the cake and remove it from the pan. Frost with whipped topping and generously sprinkle with rainbow sprinkles. Slice gently with a serrated knife.

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Notes

This Light Funfetti Angel Food Cake is best enjoyed fresh but can also be prepared a day ahead and stored correctly. For a stable topping, consider using stabilized whipped cream instead of traditional whipped cream, especially in warm environments. The key to success lies in properly whipping the egg whites and folding with care—any shortcuts here can deflate your cake. It’s a great base for customization; consider pairing it with fresh fruits, fruit coulis, or flavored whipped toppings.

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Watch Out for These Mistakes While Cooking

• Greasing the pan: This prevents the cake from climbing the sides and rising properly.
• Undermixing or Overmixing: Failing to fully incorporate or over-folding the dry ingredients can ruin the airy structure.
• Using cold egg whites: Room temperature whites whip up better and hold more air.
• Using the wrong sprinkles: Nonpareils bleed color and can muddy the batter. Use jimmies.
• Opening the oven door too early: Sudden drops in temperature can cause the cake to collapse.

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Storage Instructions

Store the cake covered in an airtight container at room temperature for up to 2 days. If frosted with whipped cream, refrigerate and consume within 3 days. To freeze, wrap unfrosted slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temperature before serving.

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Estimated Nutrition

• Serving Size: 1 slice (1/12 of cake)
• Calories: ~140 kcal
• Protein: 3g
• Carbohydrates: 28g
• Sugar: 19g
• Fat: 0g (before whipped topping)
• Fiber: 0g
• Sodium: 90mg
• Cholesterol: 0mg

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Frequently Asked Questions

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

It’s not recommended—cake flour gives the delicate texture angel food cake needs. You can make a substitute by replacing 2 tablespoons of every cup of all-purpose flour with cornstarch.

Can I make this cake in a bundt pan?

No, angel food cake must be baked in an ungreased tube pan. A bundt pan will not allow proper rising or release.

Why did my cake collapse?

This can happen due to under-whipped egg whites, over-folding, greased pan, or opening the oven too early.

How do I know when it’s done?

The top should be golden brown and spring back when gently pressed. A toothpick inserted should come out clean.

Can I add other flavors?

Yes! You can replace almond extract with lemon, orange, or coconut extract for variety.

What are jimmies?

Jimmies are rod-shaped sprinkles that retain their color better in batter. They’re ideal for baking without color bleeding.

Can I use carton egg whites?

It’s best to use fresh eggs. Carton whites sometimes contain additives that prevent them from whipping properly.

How do I serve this cake?

It’s lovely on its own, but also great with berries, fruit sauces, or a dollop of whipped cream.

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Conclusion

Light Funfetti Angel Food Cake is the perfect fusion of whimsical fun and classic elegance. With its airy crumb, pops of color, and low-fat profile, it’s a dessert that looks impressive but feels light. Whether you’re celebrating or simply indulging in a sweet treat, this cake delivers every time. Try it once and it might just become your go-to celebration cake.

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