Welcome!

I’m so happy you’re here! It’s time to learn to make an angel food cake from scratch. Skip the mix, and let's make cake! The fluffy frosting will amaze you.

To start, you're going to need an angel food cake pan. Some have removable tops/bottoms. Mine is one piece. Wash and dry it well. No greasing the pan, just clean and dry.

Looking for equipment? I’ve found you the best of the best and have it listed on my Equipment Page You’ll find pans, and many other tools of the trade.

Now for the ingredients. Eggs, sugar, cake flour, cream of tartar, salt, vanilla and sprinkles. To make the texture extra nice, put the sugar in the food processor for 1-2 minutes to make it extra fine. You could also use powdered sugar.

Be sure the egg white are warm/room temperature (set egg bowl in another bowl of warm water). Touch the eggs and starting beating when they don't feel cool any longer. Add 1/2 the sugar, the cream of tartar and the water. Whip/beat the eggs until they are at soft peak stage.

Now, FOLD in the flour, remaining sugar and sprinkles. Dust the top of the eggs with some of the flour, then fold in the remaining flour in at least 2 parts. To fold, cut the spatula straight to the bottom of the bowl. Draw it up the side while turning the bowl about 1/2 a turn, then turn the batter on the spatula over on to the top of the batter in the bowl. It's not a stirring motion. It's a gentle fold that keeps the egg whites from collapsing.

I tossed the sprinkles around in the flour mixture so they're stay afloat in the batter. I used "jimmy" style sprinkles over the little beads. I'm not sure how the tiny beads would work, but you could give them a try.

Here's the Rcipe!

Yield: 12

Author: Susan Holding

Confetti Angel Food Cake

Prep time: 15 MinCook time: 35 MinInactive time: 1 HourTotal time: 1 H & 50 M

Bake a perfect fluffy magical cake!

Cook modePrevent screen from turning off

Ingredients

Cake

1 3/4 cups sugar (process 2 minutes to make super fine)
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (room temperature)
1/3 cup warm water
1 teaspoon vanilla extract
1 1/2 teaspoons cream of tartar
2-3 Tablespoons sprinkles (non-pariels work best)

Fluffy Frosting

1 egg white
1 cup sugar
1/4 tsp cream of tartar
food coloring (1-2 drops) if desired
1/2 cup boiling water
1/2 tsp vanilla

For the Icing

Mix all ingredients except boiling water in a mixing bowl.
Add boiling water all at once and beat 5-7 minutes with an electric mixer. Don’t over beat or the icing can become grainy.
Frost the cake with fluffy peaks.

Instructions

For the Cake

Preheat oven to 350 degrees F.
In a food processor process the sugar about 2 minutes until it is superfine.
Mix half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, combine egg whites, water, extract, and cream of tartar.
Using a hand mixer or stand mixer, whip the egg mixture until foamy.
Slowly siftthe reserved sugar, beating continuously at medium/high speed. Whip until medium peaks form. The egg whites should make peaks that may droop slightly.
Sprinkle some of the flour mixture in to dust the top of the egg mixture. Using aspatula fold in very gently. Fold in the remaining flour mixture with sprinkles in2-3 parts, folding well each time.
Carefully spoon mixture into an ungreased angel food cake pan. Bake for 35minutes then test for doneness with a wooden skewer or toothpick. (The skewershould come out dry).
Cool upside down on cooling rack for at least an hour before removing frompan. My mom always propped the pan on top of a bottle.

This just happens to be a great bottle of beer supporting my fluffy cake.

Now on to the icing. I think buttery, creamy icing is too heavy. Angel Food calls for fluffy, pillowy icing. Pink is best. This is the easiest frosting you'll ever make. And, perhaps the prettiest. Just a drop or two of food coloring will create this light pink.