Funfetti Angel Food Cake

Funfetti Angel Food Cake is a dessert that serves 10. One serving contains 135 calories, 5g of protein, and 1g of fat. For 58 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. Several people made this recipe, and 2565 would say it hit the spot. This recipe from Peanut Butter and Peepers requires powdered sugar, cream of tartar, egg whites, and kosher salt. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes around 40 minutes. It is a good option if you're following a dairy free diet. Overall, this recipe earns a not so awesome spoonacular score of 28%. If you like this recipe, you might also like recipes such as Funfetti Angel Food Cupcakes, Angel Food Cake, and Angel Food Cake.

Servings: 10

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees and position oven rack just below center,Have one large two peice tube pan (angel food cake pan) readyIn a bowl, sift cake flour and 1/2 cup powdered sugar; set aside.In a large bowl, beat egg whites until foamy, about 1 minute. Beat in cream of tartar, vanilla and salt, on medium-low speed until soft peaks form. Increase speed to medium. Gradually beat in remaining 1/2 cup of powdered sugar. Increase speed to medium-high, and beat until firm peaks hold when beaters are lifted; about 5 minutes.In batches, with a spatula, carefully fold in flour mixture over batter, do not over mix. Fold in sprinkles.Pour batter into prepared angel food cake pan and spread the batter to make the top even.Bake cake 30 to 32 minutes, or until puffed and lightly browned, and test the cake with wooden skewer by inserting it near center of the cake. If it comes out clean the cake is done. Insert narrow-neck bottle into center tube, and invert pan to cool cake upside down.When cake is completely cooled, remove from bottle and carefully cut around the sides of the pan to loosen the cake. Lift out pan’s center tube with cake. Cut under cake and around center tube to release cake.Top with a dollop of whip cream and sprinkles, if desired.

 

Step by step:

1. Preheat oven to 350 degrees and position oven rack just below center,Have one large two peice tube pan (angel food cake pan) ready

2. In a bowl, sift cake flour and 1/2 cup powdered sugar; set aside.In a large bowl, beat egg whites until foamy, about 1 minute. Beat in cream of tartar, vanilla and salt, on medium-low speed until soft peaks form. Increase speed to medium. Gradually beat in remaining 1/2 cup of powdered sugar. Increase speed to medium-high, and beat until firm peaks hold when beaters are lifted; about 5 minutes.In batches, with a spatula, carefully fold in flour mixture over batter, do not over mix. Fold in sprinkles.

3. Pour batter into prepared angel food cake pan and spread the batter to make the top even.

4. Bake cake 30 to 32 minutes, or until puffed and lightly browned, and test the cake with wooden skewer by inserting it near center of the cake. If it comes out clean the cake is done. Insert narrow-neck bottle into center tube, and invert pan to cool cake upside down.When cake is completely cooled, remove from bottle and carefully cut around the sides of the pan to loosen the cake. Lift out pan’s center tube with cake.

5. Cut under cake and around center tube to release cake.Top with a dollop of whip cream and sprinkles, if desired.

Nutrition Information:

covered percent of daily need