Funfetti Angel Food Cake

Prep time: 20 minutes

Cook time: 35 minutes

Yields: One 10-inch cake

Author: Ireland Lindsay

Ingredients:

For the cake:

• 1 cup (100g) cake flour

• 1 1/2 (225g) cups granulated sugar

• 1 1/4 cups (250ml) egg whites, about 8 large eggs

• 1 1/4 tsp cream of tartar

• 1/2 tsp salt

• 1 1/2 tsp clear vanilla extract*

• 1/3 cup wax-based sprinkles*

For the stabilized whipped cream:

• 8 teaspoons warm water

• 2 teaspoons powdered gelatin

• 2 cups (240ml) heavy cream

• 1/4 cup (30g) powdered sugar

• 1 teaspoon vanilla extract

*Clear vanilla extract is key for achieving that “funfetti box mix” type flavor, but you can absolutely sub for regular vanilla extract!

*Going for those classic wax-based (rod-shaped) sprinkles rather than something like nonpareils will help you best achieve those classic pockets of color!

FOR THE CAKE:

PLACE the oven rack to the center of your oven and preheat to 350°F. Prepare a circle of parchment, that will fit into the bottom of your pan, parchment on the bottom is the only form of “preparing the pan” you’ll need.

START by separating your eggs. When doing this in large quantities I like to crack all my eggs into a large bowl, then gently fish out the yolks with my fingers. If there is any trace of fat (yolk, oil, butter etc.) leftover the egg whites will not whip.

WHIP the egg whites on med-low speed until frothy, add in cream of tartar, salt, and vanilla then turn up the speed and intermittently drizzle in the sugar* in about 4-5 portions whipping along the way, till you reach med-stiff peaks.

*It is very important to incorporate the sugar slowly, rather than just dumping it in all at once, this will yield the proper “French meringue” texture.

ONCE you’ve reached stiff peaks, sift and fold the remaining dry ingredients (including sprinkles) in about 4 portions. To fold, use a rubber spatula to cut down the middle of the bowl and fold the ingredients on top of one another, scraping the side as you go. Repeat until it is well combined, and no dry bits remain.

TRANSFER the batter to the pan in layers to avoid air pockets. *

*Contrary to most cakes, you want the cake to cling and stick to the sides of the pan as it rises, this will help create that fluffy texture. This is why there is no nonstick agent, rather just that parchment to aid in de-molding later down the line.

BAKE at 350°F for 30-45 minutes or until the top is golden and a skewer inserted comes out clean. Avoid opening the oven door till around that 30-minute mark to avoid the cake collapsing.

ONCE out of the oven, immediately invert onto the counter and allow to cool upside-down for about an hour, this step is vital as it will help the cake remain ultra-fluff status ;)

ONCE the cake is completely cooled run a butte knife along the inner and outer edge of your pan then invert onto a cake stand.

FOR THE STABILIZED WHIPPED CREAM:

SPRINKLE the powdered gelatin over warm water and stir and let dissolve for 1 minute.

WHIP the heavy cream, powdered sugar, and vanilla on medium speed, until you reach stiff peaks. Slowly stream in gelatin mixture (re-warm in the microwave if it has completely set) and fold in gently.

FOR ASSEMBLY:

USING an offset spatula smooth the whipped cream onto the sides of the cake- avoiding getting leftover crumbs into the frosting. This seems like a simple step, and it is! Just remember to be patient and don’t worry if it doesn’t look “perfect”!

STORE in the refrigerator for up to 3 days, but really best eaten the day of, moments after being frosted.