Confetti Angel Food Cake

1 3/4 cups sugar
1/4 tsp salt
1 cup cake flour, sifted
12 egg whites (room temperature)
1/3 cup warm water
1 tsp Almond extract
1 1/2 tsps cream of tartar
1 Tbsp Rainbow sprinkles

Preheat oven to 350 degrees.

Sift half of the sugar with salt and flour. Set aside the remaining sugar.

In a large bowl, whisk together egg whites, water, extract and cream of tartar for two minutes. Using a hand mixer. Slowly add the reserved sugar, beating continuously at medium speed. Once you have achieved “medium peaks”, sift enough of the flour mixture in to lightly dust the top of the foam. Fold in gently with a spatula. Continue until all of the flour mixture is incorporated. Fold in sprinkles.

Spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer.

Cool upside down on cooling rack for at least an hour before removing from pan.


(We prop it up on a bottle instead of using a rack.)

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