Funfetti Angel Food Cake Recipe with Sprinkles

Tall, airy, and tender Funfetti Angel Food Cake topped with rainbow sprinkles and a fluffy marshmallow frosting. A truly heavenly dessert.

This is the second recipe I tried from Joanne Chang’s book “Pastry Love” — a fantastic resource that I highly recommend for anyone who enjoys baking.

What is an Angel Food Cake?

Angel food cake is a tall, feather-light cake made primarily from whipped egg whites, sugar, and a small amount of flour. Because there’s no fat in the batter, the result is an airy, delicate crumb that practically floats on the plate—hence the name “angel food.” It’s the opposite of dense, buttery cakes and pairs especially well with light frostings, fresh fruit, or a dusting of powdered sugar.

Key ingredients and why they matter

• Egg whites: Lots of them. Beating the whites with sugar creates the meringue structure that gives the cake its lift and cloudlike texture. Room-temperature whites whip faster and more reliably, but cold whites will still work — they’ll just take a bit longer to aerate. Avoid overwhipping; stop once you reach shiny, stiff peaks.
• Cake flour: Cake flour has less protein than all-purpose flour, so it develops less gluten and keeps the cake tender rather than chewy.
• Cream of tartar: Just a pinch stabilizes the egg whites and helps produce a smooth, resilient meringue.
• Sprinkles: Use a reliable brand (I used Wilton) to prevent color bleeding into the batter. Fold them in gently so they stay suspended in the cake.

Removing the cake from the pan

Angel food cake is fragile and airy, so avoid squeezing or pressing when you remove it. A classic tube pan separates into the center tube and the outer ring. Run a sharp knife around the inside edge to loosen the cake from the sides, then release the outer ring. Next, run the knife around the center tube. Place a serving plate over the pan and invert the cake onto it, then gently lift the pan away.

Cooling the cake

Many tube pans include small cooling feet or wires at the top so you can invert the pan and allow the cake to cool without collapsing. If your pan lacks those supports, insert a narrow bottle (for example, an empty soy sauce bottle) into the center tube and invert the pan onto the bottle immediately after it comes out of the oven. Let the cake cool completely inverted to preserve its height.

Storing the cake

If you choose not to frost the cake, store it covered at room temperature for up to three days. If you use the marshmallow frosting, wait to frost until just before serving: the frosted cake should not be refrigerated and is best eaten within about six hours of frosting for optimal texture.

Baker’s tips and important notes

• Sift the cake flour 4–5 times. This incorporates air into the flour and removes any lumps that could weigh down the batter.
• Do not grease the pan. Greasing prevents the batter from gripping the sides as it rises, which reduces height. Use an ungreased 9″ tube pan and release the cake with a knife when cool.
• Avoid using carton egg whites from the store; they don’t whip the same as fresh separated eggs. Separate cold eggs carefully—any yolk contamination, even a drop, can prevent the whites from whipping properly.
• If you prefer, skip the marshmallow frosting and simply dust the cake with powdered sugar for a lighter finish.
• When slicing, use a sharp serrated knife and slice with a gentle back-and-forth motion rather than pressing down, which can squash the cake.

HAPPY BAKING!!!

Note: If you make this cake, I’d love to see your photos—tag @OneSarcasticBaker on Instagram.

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