Funfetti Angel Food Cake

36, baby!!!!! And this year, I decided to make my own birthday cake again. Instead of going for something huge, tall, and stacked, like I’ve always done, I decided to go in the total opposite direction. Light, airy, fluffy, and short. Like me, maybe? I love love love angel food cake and I’ve really never made it from scratch so I thought it would be fun to not only make this cake, but to make it totally different! I mean, how many of you out there actually own an angel food cake pan? It’s a special metal pan with tall flat side and a hole in the center, similar to a bundt pan but made specifically for this type of cake. The airy batter actually climbs up the sides of the pan while it bakes. It’s pretty sensational…but it means you’re going out to buy one more pan and so am I. So what about making it more like a snack cake? Something easy to put together, quick to bake, can be cut into smaller pieces, and still have that perfect fluffy texture…and I did it! If you’re looking at my pictures and wondering why the cake looks more brown than white (traditional angel food cake is white), I also decided to go even more outside of the box by using healthier substituted like white spelt flour and coconut sugar. You can certainly use white sugar and all-purpose flour and this cake will be just as perfect, but I’m working on incorporating more healthful ingredients into my recipes and this totally hit the spot! 

That icing tho! You can serve angel food cake without any toppings but I love icing and frosting, so have some fun! Top with sprinkles, top with fruit, top with melted chocolate…should I go on? Top with coffee beans, top with crushed up cookies, top with jelly beans! 

Funfetti Angel Food Cake

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Ingredients

6 egg whites

1/2 tsp fresh lemon juice

1/2 tsp vanilla extract

1/4 tsp kosher salt

1/2 cup coconut sugar (can also substitute with white sugar)

1/2 cup white spelt flour (can also substitute with all-purpose flour)

1/2 cup sprinkles

Icing

1 cup powdered sugar

1/2 teaspoon vanilla

1-2 tablespoons milk or water

Instructions

Preheat oven to 325 degrees F. Have an ungreased square pyrex dish ready. Do not line with parchment paper. You need the cake to stick to the pan.

In a stand mixer with the whisk attachment, beat on medium speed the egg whites, lemon juice, vanilla, and salt until foamy, about 30 seconds.

Increase the speed to high and, 1 Tablespoon at a time, add 1/4 cup of the coconut sugar. Beat for 1-2 minutes, until soft peaks form.

Sift together the flour and remaining 1/4 cup of coconut sugar then gently fold it into the egg white mixture using a rubber spatula. You do not want to deflate the batter so be delicate. Add the sprinkles and gently fold one more time.

Transfer the batter to the ungreased pyrex dish and bake for 25-30 minutes The cake should be brown and no longer sticky on top.

Turn the dish upside down on cooling rack and allow it to cool for 1 hour. This step is really important because the cake will deflate if cooled rights-side up. Don't worry, the cake will stay in the dish.

When the cake is ready, run a knife around the edges and use a spatula to help you pull it from the dish.

To make the icing, which together the powdered sugar, vanilla, and milk (or water). You want it to be nice and thick so if you think the icing is too thin, just add more powdered sugar.

Drizzle the icing on the cooled cake and add more sprinkles! Lots and lost of sprinkles!

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