Funfetti Angel Food Cake With Non-Fat Frosting
Prep time
Bake / Cook time
Total time
Light and heavenly festive funfetti angel food cake covered with non-fat frosting is a treat you can enjoy without worrying about your waistline.
Recipe type: Cake
Serves: serves 10 - 12
For the Funfetti Angel Food Cake:
  • 2 cups egg whites (502 g - 12 – 13 egg whites)
  • 1 ½ tablespoons lemon juice (24 g)
  • 1 ½ teaspoons cream of tartar (7g)
  • ½ teaspoon salt (3 g)
  • 1 cup granulated sugar (220 g)
  • 1 teaspoon vanilla extract (4 g)
  • ¼ teaspoon almond extract
Sift together:
  • 1 cup sifted all-purpose flour (129 g)
  • ½ cup sugar (110 g sifted)
  • ½ cup sugar sprinkles or jimmies (90 g)
  • 2 teaspoons all-purpose flour (10 g)
For the optional Non-Fat Frosting:
  • ½ cup egg whites (120 g / 3 eggs)
  • 1 cup granulated sugar (220 g)
  • ½ cup water (95 g)
  • ½ teaspoon cream of tartar (3 g)
  • ½ teaspoon salt (3 g)
  • 1 teaspoon vanilla extract (4 g)
For the Funfetti Angel Food Cake:
  1. Preheat oven to 350°F. Position the oven rack in the center, third from the lowest level. Prepare a 9-inch tube pan with a removable bottom. Do not use a non-stick tube pan.
  2. Whisk to combine flour and ½ cup sugar. Sift together twice. Set aside.
  3. Mix the sprinkles with two teaspoons of all-purpose flour. Set aside.
  4. Place egg whites and lemon juice in the bowl of a stand mixer. Using the wire whip attachment, on medium low speed, whip until foamy and starts to hold shape.
  5. Add cream of tartar and salt. Whip until soft peaks.
  6. Add 1 cup sugar one tablespoon at a time. Increase speed to medium. Add vanilla and almond extracts. Whip until thick and glossy with firm but not stiff peaks.
  7. If your mixing bowl is deep, transfer meringue into a wide shallow bowl for easy folding.
  8. Sift a portion of the flour mixture just enough to evenly cover the meringue. Spread a portion of the sugar sprinkles or jimmies evenly on top of the flour. Gently fold to combine with the meringue using a rubber or silicon spatula. Scrape the bottom and sides of the bowl as you fold the mixture over. Rotate the bowl as you go.
  9. Repeat adding the rest of the flour mixture and jimmies in 4 - 5 parts, taking care not to deflate the meringue with each addition.
  10. Once flour mixture and sprinkles are evenly blended with the meringue, use a large ladle to scoop the batter into the tube pan, taking care to fill any gaps. Draw a knife through the batter to remove any large air pockets. Bake for 33 - 35 minutes or until the cake springs back when lightly touched.
  11. Immediately invert the cake, by either inserting a bottle in the tube of the pan or letting it rest on the prongs. Let cool for at least 1 hour.
  12. Slide a knife or spatula along the sides of the cake pan. Holding the inner tube, lift the cake out of the pan. Slide the knife again around the tube and underneath the cake and turn out the cake onto a plate.
For the optional non-fat frosting:
  1. Place the egg whites in the bowl of a stand mixer and attach the wire whip.
  2. Place the granulated sugar, cream of tartar and salt in a saucepan. Pour the water to dampen the mixture. Turn on the heat. Do not stir once the heat is turned on. When the mixture starts to boil, start whipping the egg whites.
  3. Let the syrup boil until the sugar has melted and the mixture is clear and bubbly, around 235°F.
  4. With the mixer on medium speed, gradually pour the hot syrup into the egg whites in a thin stream. Increase speed to medium high. Add vanilla extract. Continue to whip until the frosting is thick and holds stiff peaks but is still glossy. Frost the cake immediately.
To serve, slice the cake with a sawing motion using a long, serrated knife.
Recipe by SugaryWinzy at