Description
A light and fluffy angel food cake filled with vibrant rainbow sprinkles, perfect for celebrations and sweet indulgence.
Ingredients
Scale
- 12 large egg whites
- 1 cup granulated sugar
- 1 cup all-purpose flour (or almond flour for gluten-free)
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract (or almond extract)
- 1/4 teaspoon salt
- 1/2 cup rainbow sprinkles (or nonpareils)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whip egg whites until they form shiny peaks.
- Gradually add granulated sugar while continuing to whip egg whites until light and airy.
- Sift together flour, baking powder, and salt, then gently fold into the whipped egg whites.
- Gently fold in the rainbow sprinkles.
- Pour the batter into an ungreased angel food cake pan and bake for 35-40 minutes, or until golden and springs back when touched.
- Cool the cake by inverting the pan to maintain airy texture.
- Once cooled, release the cake from the pan and slice to serve.
Notes
Serve with fresh whipped cream and berries or drizzle with chocolate sauce for an indulgent treat. Ensure egg whites are at room temperature for best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg