Funfetti Whole Wheat Angel Food Cake
Celebrate Spring with this fabulous Funfetti Whole Wheat Angel Food Cake! Easy to make from scratch and perfect for any special occasion! Dairy-free recipe.
Servings Prep Time
12 35minutes
Cook Time Passive Time
40-45minutes 1.5hours
Servings Prep Time
12 35minutes
Cook Time Passive Time
40-45minutes 1.5hours
Ingredients
For the Funfetti Whole Wheat Angel Food Cake
For the Orange Icing
Instructions
  1. Begin by separating your eggs. Place the egg whites in the bowl of your stand mixer, if using one, and allow them to sit at room temperature for 30 minutes. Move your oven rack to the lowest position and preheat the oven to 350°F.
  2. Add the cream of tarter and vanilla extract. Beat on medium speed until soft peaks form, about two minutes. Add the sugar, two tablespoons at a time, and beat until stiff peaks form, about eight minutes.
  3. In a small bowl, combine the powdered sugar and flour, whisk to combine. Sprinkle the flour mixture over the egg whites one cup at a time and gently fold it in. Add the sprinkles last and fold in. Pour the batter into an ungreased 10″ tube pan. Take a butter knife or similar object and gently drag it through the batter to remove any air bubbles.
  4. Bake for 40-45 minutes, until top pops back up when gently pushed on. When cake is done, immediately invert cake to cool. I allow my cake to cool for at least one hour this way. I use a frosting spatula to loosen the cake from the sides of the pan, gently dragging it between the cake and the pan.
  5. Combine the powdered sugar, vanilla extract, and orange juice in a small bowl to create your icing. Use more or less orange juice to create a drizzling consistency. Drizzle icing over the cake and sprinkle with rainbow nonpareils or any sprinkles you wish, enjoy!
Recipe Notes

-Recipe modified from Better Homes and Gardens New Cook Book, 14th edition.

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