Who bakes a birthday cake for the baker? Well today, it's the baker! No need to feel sorry for me, I've had very nice offers, but really wanted to show you my favorite. I'm making confetti angel food cake. It's the one I always requested as a little girl. This time it's from scratch. Skip the Funfetti, and let's make cake!
Here's my sister and I blowing out the candles on my 8th birthday cake. We're both so excited we can hardly stand it! Who knew you needed to take a breath so big to blow out eight candles.
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.
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.
Click HERE to print the recipe
Confetti Angel Food 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
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 sift the reserved sugar, beating continuously at medium/high speed. Whip until medium peaks form. The egg whites should make peaks that may droop slightly after a few moments.
Sprinkle some of the flour mixture in to dust the top of the egg mixture. Using a spatula fold in very gently. Fold in the remaining flour mixture with sprinkles in 2-3 parts, folding well each time.
Carefully spoon mixture into an ungreased angel food cake pan. Bake for 35 minutes then test for doneness with a wooden skewer or toothpick. (The skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan. 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. 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.
1 egg white
1 cup sugar
1/2 tsp vanilla
1/4 tsp cream of tartar
1/2 cup boiling water
1-2 drops food coloring (red or pink will make pink)
Mix all except boiling water in large mixing bowl.
Add boiling water all at once and beat 5 to 7 minutes on high until light fluffy and good spreading consistency. Don't overbeat or the mixture will become grainy.
The icing was perfect! Light, fluffy, sweet and the perfect color of pink.