Funfetti Angel Food Cake
Angel Food cake
170g (1 cup) cake flour (spooned and levelled)
¼ tsp salt
12 large egg whites, room temperature
1 tsp cream of tartar
260g (1 ¼ cups) castor sugar
2 tsp pure vanilla extract
100g (½ cup) funfetti rainbow jimmies
450g dark chocolate
250ml thickened/whipping cream
Fluffy Cloud Frosting
6 egg whites
½ tsp cream of tartar
130g (¾ cup) sugar
4 drops pink food gel
1 tsp vanilla extract
Angel Food cake
Preheat your oven to 175°C (350°F)
Sift the flour into a large mixing bowl three times and set aside.
Add egg whites to a large clean bowl and use electric hand mixers to beat to soft peaks. Add the cream of tartar and beat until you reach stiff peaks.
While the mixer is on medium speed, add the vanilla extract and the sugar 1 tbsp at a time mixing well each time. Once all the sugar is in the meringue mixture, stop mixing.
Sift the flour and salt into the bowl with the meringue mixture and use a spatula to fold into the meringue. Do not mix too roughly or you will deflate the meringue.
Add 1/3 of the meringue mixture into an angel food cake tin. Theres no need to spray the tin because we don’t want the cake coming away from the sides of the tin.
Use a small offset spatula to gently mix the mixture to the bottom and sides of the cake tin. Add 1/3 of the sprinkles and gently swirl into the batter. Add another 1/3 of the batter, repeat and then add the final bit of batter, Sprinkle with a final layer of sprinkles and swirl into the batter.
Bake for 20 minutes.
As soon as the cake is done, turn the cake tin upside down into two clean kitchen towels. This will help the cake keep it’s shape as it cools.
To remove from the cake tin gently go around the inside of the cake tin with an offset spatula. Then carefully repeat around the inside of the cake.
Life the bottom of the pan away from the sides of the pan. Then run a knife or spatula around the bottom of the cake to help release it from the bottom of the tin.
Turn the cake upside down on your spread-out hand and place onto your work bench. Use a large serrated knife or a cake leveller to cut into three layers. Note: It’s easier to cut the cake if it’s chilled in the freezer for 1 hour.
To make the whipped ganache add the chocolate and cream into a large microwave safe bowl and microwave for 30 seconds at a time, mixing each time with a spatula until melted and smooth. Allow to set at room temperature for 1 hour.
Use an electric hand mixer to whip you soft but set chocolate ganache. Whip for about 5 minutes until it lightens in colour and becomes fluffy.
Fluffy Cloud Frosting
To make the fluffy cloud frosting add your egg whites into a large, clean mixing bowl. Add your mixing bowl on top of a large pot of boiling water. Make sure the bottom of the bowl is not touching the water. This method is going to allow us to gently cook the egg whites, making them safe to eat. Use a whisk to mix and break up the egg whites. Add the cream of tartare and sugar and continue whisking until the mixture is well combined. After about 5 minutes of whisking the sugar will be dissolved. Once it is, take it off the heat and allow it to cool for 10 minutes.
Use an electric hand mixer to whisk the cooled egg mixture to soft peaks. Add the vanilla extract and pink food gel and continue whisking for another 5 minutes until you reach stiff peaks.
To put the cake together place the bottom layer of cake onto your serving plate. Add half of the whipped ganache on top and use a spatula to spread out evenly. Add the second layer of cake and repeat. Place the final layer of cake on top.
Add the cloud frosting on top of the cake and use a spatula or spoon to spread evenly around the cake and on the inside hole. Finish by adding sprinkles around the sides.
This cake can be made the day before serving and stored in an airtight container in the fridge for up to 1 day. Best served the day it’s made.