Light Funfetti Angel Food Cake: The Fluffiest Fat-Free Cake for Celebrations

Light Funfetti Angel Food Cake

This Light Funfetti Angel Food Cake is the cake I make when I want something that looks like a party but eats like a cloud.

It is a fat free angel food cake built on whipped egg whites, sugar, and cake flour, with a full third cup of rainbow sprinkles folded through the batter so every single slice has color in it.

I started baking it for family birthdays, and it has become my go to bring along cake for potlucks and neighborhood gatherings. It travels well, it never feels heavy after a big meal, and the ingredient list is short: egg whites, sugar, cake flour, vanilla, cream of tartar, salt, and sprinkles.

Prep takes about 20 minutes and the cake bakes for 45 to 50 minutes, then it cools in the pan while you get on with your day.

You will love how quickly the batter comes together, and the tiny pops of color against that fluffy white crumb make this the happiest cake to set on the table for any birthday or gathering.

Why You’ll Love This Funfetti Angel Food Cake

Angel food cake has a reputation for being fussy, but the reasons to love this version are simple.

• It is genuinely light. The texture is airy and fluffy because the structure comes from whipped egg whites instead of butter or oil.
• It is naturally fat free. No butter, no oil, and no egg yolks go into the batter.
• It feels festive without extra effort. The sprinkles turn a plain white cake into something that reads as a birthday cake the moment you carry it to the table.
• It is light on calories while still satisfying. A slice with berries or a spoonful of whipped cream never leaves you feeling sluggish.
• The ingredients are basic baking staples. Egg whites, sugar, cake flour, vanilla, cream of tartar, salt, and sprinkles are things most home bakers already have on hand.
• It looks impressive. The cake bakes up tall with a bakery style presence, yet it is completely doable in a home oven.

The whole cake comes in close to 1,775 calories, with roughly 380 to 410 grams of carbohydrates, 60 to 70 grams of protein, and only 2 to 4 grams of fat. That protein number surprises people, and it comes almost entirely from the egg whites in both the cake and the frosting.

What Kind of Egg Whites Should I Use?

Egg whites are the whole story here, so choose them carefully. Fresh egg whites from large eggs give the most reliable results. Carton egg whites can be used if that is what you have on hand, but fresh whites whip better and form more stable peaks, and stable peaks are what hold this cake tall.

Temperature matters just as much. Start with room temperature whites, because they whip faster and take on more volume than cold ones. If your eggs are straight from the refrigerator, set them in a bowl of warm water for about 10 minutes and they will be ready to use.

One rule matters more than the rest: no yolk, not even a speck. Even a tiny amount of fat interferes with whipping, so crack each egg into a small bowl first and then add the white to your mixing bowl. That way a single broken yolk never ruins the whole batch.

Options for Substitutions

Angel food cake is specific about its ingredients, but a few swaps work well when something is missing from your pantry.

Regular rainbow sprinkles are the classic choice and the ones I keep stocked. If you go the chocolate chip route, miniature chips are the only ones I would trust here, because full size chips are heavy enough to fall through the meringue.

The one swap that does not work is the egg whites themselves. Fresh whites are non negotiable, since carton whites simply will not whip the same way. Save those for omelets and keep the real thing for this cake.

Watch Out for These Mistakes While Baking

Almost every angel food cake failure traces back to one of five things, and all of them are easy to prevent once you know what to watch for.

• Any fat in the whites. A speck of yolk, a greasy bowl, or beaters with a trace of butter will keep the whites from whipping. Wash your bowl and beaters in hot soapy water and dry them well before you begin.
• Overbeating the meringue. Stop as soon as the whites look glossy and hold their shape. Beating past that point can dry the meringue out and cause the cake to collapse in the oven.
• Stirring instead of folding. Use a rubber spatula and a gentle cutting and turning motion to fold the flour mixture in. Vigorous stirring knocks the air out of the batter, and the air is the cake.
• Greasing the pan. Never grease an angel food cake pan. The batter has to climb the sides as it bakes, and a slick surface gives it nothing to hold on to.
• Skipping the upside down cool. Inverting the pan right out of the oven keeps the cake from sinking while it sets.

If you remember nothing else, remember this: this cake rewards a light hand and a spotless bowl.

What to Serve With Funfetti Angel Food Cake?

This cake is wonderful on its own, but a few simple pairings make it feel like a real celebration dessert.

• Fresh berries. Strawberries, blueberries, or raspberries add color and a little tartness that balances the sweetness.
• Whipped cream. Softly whipped cream, with a drop of vanilla extract folded in, is the classic partner.
• Ice cream. For birthdays and special occasions, serve slices with vanilla or strawberry ice cream. Cold cream against the sprinkles is a very good combination.
• A berry sauce or simple glaze. Powdered sugar loosened with a little milk makes an easy glaze, and a spoonful of berry sauce drizzled over a slice is just as lovely.

Storage Instructions

Angel food cake is delicate, so a little care goes a long way.

• Room temperature, up to 3 days. Wrap the cake well in plastic wrap or store it in an airtight container. A cake dome also works nicely and helps protect that airy texture.
• Freezer, up to 3 months. Freeze the whole cake wrapped tightly in plastic wrap and then in aluminum foil, or slice it first and freeze individual pieces in freezer bags.
• Thawing. A whole frozen cake needs about 2 to 3 hours at room temperature. Individual slices thaw in about 30 to 45 minutes.

The sprinkles hold their color beautifully in the freezer, so a slice pulled out weeks later still looks like a party. Serve this cake at room temperature. There is no need to warm it, and warming would only soften the frosting.

Ingredients

This recipe makes 4 servings as written, and it is built in two parts: the cake and the marshmallow frosting that goes on top.

You will also need an ungreased 9 inch tube pan and a stand mixer. That is the entire equipment list, and it is one of the reasons I keep coming back to this cake.

Step 1: Prepare Dry Ingredients

Preheat the oven to 350 degrees Fahrenheit and set aside an ungreased 9 inch tube pan. Sift 3/4 cup plus 1 tbsp of cake flour 4 to 5 times into a medium bowl to aerate it.

Add 3/4 cup of the sugar and the 1/3 cup of rainbow sprinkles to the sifted flour, then use a fork to incorporate everything thoroughly. All of that sifting is what gives angel food cake its famously fluffy texture, so do not rush it.

Step 2: Make the Meringue

Place the 12 large room temperature egg whites in the bowl of a stand mixer. Add a pinch of cream of tartar, 1 tsp of vanilla extract, and 1/8 tsp of salt. Beat on medium speed until frothy, about 2 minutes.

Measure out 3/4 cup of sugar and add it gradually, sprinkling in 1 tbsp at a time and counting to 10 before each addition. Keep mixing until the meringue forms shiny, stiff peaks.

If you rush the sugar, the meringue will not build the structure the cake needs.

Step 3: Combine Flour Mixture with Meringue and Bake

Gently fold one third of the flour mixture into the stiff meringue. Once it is partly incorporated, repeat with the remaining flour mixture in two more additions, being careful not to deflate the meringue.

Spoon the batter into the prepared tube pan and smooth the top, then bang the pan once on the counter to release any large air pockets.

Bake for 45 to 50 minutes, until a wooden skewer inserted into the center of the cake comes out clean.

Step 4: Cool the Cake

Remove the cake from the oven and immediately turn it upside down so it does not sink as it cools. Let it cool completely in the pan before you try to remove it. Once it is fully cooled, run a thin knife around the edge of the pan for easy release.

Step 5: Prepare the Marshmallow Frosting

About 30 to 60 minutes before serving, place the 6 large egg whites and 1 1/4 cups of sugar in the bowl of a stand mixer and combine them with a hand whisk.

Set the bowl over a pot of simmering water, making sure the water does not touch the bottom of the bowl. Whisk constantly until the sugar has dissolved and the mixture is too hot to touch.

Move the bowl to the stand mixer and whip with the whisk attachment on medium high speed until the meringue has cooled, doubled in size, and turned light and fluffy. Add 3/4 tsp vanilla extract and 1/2 tsp kosher salt, whipping briefly to incorporate.

For an extra fluffy frosting, whip another minute or two until it forms soft but stable peaks.

Step 6: Frost and Torch the Cake

Frost the top, sides, and inside of the cooled cake with the marshmallow frosting, using a spatula to create swoops and peaks. Lightly torch the frosting with a kitchen torch for a toasted finish.

If you do not have a torch, place the cake under your oven broiler and watch it closely, checking every 2 minutes until the frosting is golden. Finish with a few extra sprinkles for a festive touch.

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Light Funfetti Angel Food Cake

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Light Funfetti Angel Food Cake This Light Funfetti Angel Food Cake is the cake I make when I want something that looks like a party but eats like a cloud. It is a fat free angel food cake built on whipped egg whites, sugar, and cake flour, with a full third cup of rainbow sprinkles folded through the batter so every single slice has color in it.

• Total Time: 1 hour 5 minutes
• Yield: 4 1x

Ingredients

Scale 1x2x3x

For the cake
12 large egg whites, room temperature (13 oz)
1 1/2 cups sugar, divided
3/4 cup plus 1 tbsp cake flour
1 tsp vanilla extract
pinch cream of tartar
1/8 tsp salt
1/3 cup rainbow sprinkles

For the frosting
1 1/4 cups sugar
6 large egg whites, (6 oz)
3/4 tsp vanilla extract
1/2 tsp kosher salt

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Instructions

Instructions
1-Preheat the oven to 350°F and set: Preheat the oven to 350°F and set aside an ungreased 9-inch tube pan. Sift the cake flour 4-5 times into a medium bowl to aerate it. Add 3/4 cup of sugar and the rainbow sprinkles to the sifted flour. Use a fork to thoroughly incorporate the ingredients. Sifting multiple times is important for the fluffy texture of angel food cake.
2-Place the 12 large egg whites (room: Place the 12 large egg whites (room temperature) in the bowl of a stand mixer. Add the pinch of cream of tartar, 1 teaspoon vanilla extract, and 1/8 teaspoon salt. Beat on medium speed until frothy, about 2 minutes. Measure out 3/4 cup of sugar and gradually add it to the egg whites, sprinkling in 1 tablespoon at a time and counting to 10 before each addition. Continue mixing until the mixture forms shiny, stiff peaks.
3-Gently fold one third of the flour: Gently fold one third of the flour mixture (from Step 1) into the stiff meringue (from Step 2). Once partly incorporated, repeat with the remaining flour mixture in two more additions, being careful not to deflate the meringue. Spoon the finished batter into the prepared tube pan and smooth the top. Gently bang the pan on the counter once to release any large air pockets. Bake for 45-50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
4-Remove the cake from the oven and: Remove the cake from the oven and immediately turn it upside down to prevent it from sinking as it cools. Allow the cake to cool completely in the pan before attempting to remove it. I like to run a thin knife around the edge of the pan for easy release once it’s fully cooled.
5-Shortly before serving (about 30-60 minutes in: Shortly before serving (about 30-60 minutes in advance), place the 6 large egg whites and 1 1/4 cups sugar in the bowl of a stand mixer. Use a hand whisk to combine the two. Set the bowl over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl. Constantly whisk the mixture until the sugar has dissolved and the mixture is too hot to touch. Remove the bowl from the heat and attach it to the stand mixer. Whip with the whisk attachment on medium-high speed until the meringue has cooled, doubled in size, and is light and fluffy. Once cooled, add 3/4 teaspoon vanilla extract and 1/2 teaspoon kosher salt, whipping briefly to incorporate. For an extra-fluffy frosting, I sometimes whip a minute or two longer until it forms soft but stable peaks.
6-Frost the top, sides, and inside of: Frost the top, sides, and inside of the cooled angel food cake with the marshmallow frosting from Step 5, using a spatula to create swoops and peaks. Use a kitchen torch to lightly torch the frosting for a beautiful toasted effect. If you don’t have a torch, you can place the cake under your oven’s broiler and watch carefully, checking every 2 minutes until the frosting is golden. I love finishing this step with a few extra sprinkles for a festive touch.

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• Prep Time: 21 min
• Cook Time: 44 min
• Method: bake

Nutrition

• Calories: 1775
• Fat: 2-4 g
• Carbohydrates: 380-410 g
• Protein: 60-70 g