Nothing is more heavenly than Angel Food Cake.
The white frosting and sprinkles made these cupcakes even prettier.
I need more practice with piping, but the texture and flavor were perfect!
You would never know that this is a Gluten Free recipe.
There was enough batter to make 12 cupcakes and one large cake.
You might see there are 2 cupcakes missing in the photos 😉
I’m sure there aren’t very many calories in something so light and airy, right?
How pretty are these for a birthday, engagement party, even a wedding?
I seem to have so many egg yolks left over, I might have to make a sponge cake next.. stay tuned.
- 3/4 cup sifted Cup4Cup flour
- 3 tablespoons cornstarch
- 1 1/4 cups superfine sugar
- 14 large egg whites (1 3/4 cups), room temperature
- 1 tablespoon warm water
- 1/2 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons pure vanilla extract
- 3 tablespoons funfetti/sprinkles
- Fresh berries and lightly sweetened whipped cream, for serving
- Frozen berries in light syrup, thawed and Cool Whip non-dairy whipped topping thawed
- 1 1/2 cups heavy whipping cream
- 6 oz cream cheese, room temperature
- 1/2 cup + 2 Tbsp powdered sugar
- 1 tsp vanilla extract
- Preheat oven to 350 degrees.
- Sift together flour, cornstarch and 3/4 cup sugar four times into a small bowl and set aside.
- In the bowl of your mixer, whisk together egg whites and warm water on medium speed until foamy.
- Add salt, cream of tartar, and vanilla then beat just until soft peaks form, about 3 minutes. Increase to medium-high and add in remaining 1/2 cup sugar, 1 tablespoon at a time. Beat until stiff but not "dry".
- In six additions, sift dry ingredients over meringue, folding in quickly but ensure you are folding gently. Fold in the sprinkles at the same time.
- Scoop batter into paper cupcake liners, I used my large "clickable" cookie scoop. I filled 12 cupcakes then gently spooned the remaining batter into an ungreased 10-inch angel food pan with removable bottom. Alternatively, you can just make all cupcakes or one larger angel food cake.
- Run an off-set spatula through the batter of the cake to remove air bubbles then smooth the top. I didn't do this with the cupcakes.
- Bake until golden brown and slightly springy to the touch, about 40 to 45 minutes. Check the cupcakes after about 30-35 minutes as they will bake faster.
- Set the cupcake pin on a cooling rack until they completely cool. Invert the cake pan over a cooling rack until it also cools completely. This will take about 1 to 1 1/2 hours.
- Then run a sharp knife around the outer edge of the pan to loosen the cake. Then run around the inside tube. Invert and remove the side of the pan. Then run a knife gently across the bottom to remove the cake completely if it doesn't separate on its own.
- Arrange cake on a plate and gently cut slides using a serrated bread knif. I served with berries, frozen berries in syrup and whipped cream or Cool Whip. Store cake at room temperature up to 2 days in an airtight container or wrapped in plastic.
- In a mixer fitted with a whisk, whip cream until stiff peaks form, scrape into a bowl.
- Then fit the mixer with a paddle attachment and beat the cream cheese until smooth. Add in the whipped cream, confectioner's sugar and vanilla flavor. Blend until combined.
- Pipe the frosting using a large frosting bag fitted with a large round frosting tip.
- Put one cupcake on a plate and sprinkle with funfetti. Repeat for remaining cupcakes.
- Refrigerate if not serving immediately.