Tuesday, August 5, 2008

Confetti Angel Food Cake

Guess this is the recipe that I use more than any other!! The original recipe came from Springfield, Missouri, from a friend of my family, Freda Fielder. She was a fabulous cook, we can only hope to emulate. Made the best Apple pie this side of heaven. It is my daughter's favorite birthday cake with "whippy" pink frosting; and, along with some variations, many of my friends and family's favorite. I'm going to start with the basic angel food and how to make it confetti and then the "Whippy frosting, which is a cooked frosting, much like a White Mountain but much easier in that you don't use a candy thermometer. To me, this is a True Birthday Cake and sooo pretty!!!

  • 1 1/2 cups egg whites (large and I use 12 or 13 )

  • 1/2 teaspoon salt

  • 1 1/2 teaspoons cream of tartar

  • 1/2 teaspoon almond

  • 1/2 teaspoon vanilla ( I often use all Mexican vanilla and eliminate the almond extract)

  • 1 cup granulated sugar

  • 1 cup CAKE flour

  • 1 1/2 cups sifted powdered sugar

  • If making confetti angel food, you will need a small bottle of confetti sprinkles

In large metallic bowl(DO NOT use PLastic), add salt, cream of tartar and extract to egg whites. Beat until foamy and soft peaks form( peaks droop when you "stand them" with the beaters). Add granulated sugar gradually until satiny and fine grained. Sift flour and measure. Sift powdered sugar and measure. Combine flour and powdered sugar and sift together 4 or 5 times. Fold powdered sugar/flour mixture into egg white mixture. If making confetti angel food, add half a bottle of sprinkles now, folding them into batter. Rinse a tube or loaf pan with cold water. Turn the batter into the pan. Bake at 375 degrees for 35 to 40 minutes. after cake is done, invert cake upside down in pan to cool. Let cool for several hours and remove.


  • 1 cup sugar

  • 1/2 cup light corn syrup

  • 3 Tablespoons water

  • 3 Large Egg Whites

  • 1/4 teaspoon cream of tartar

  • 1/4 teaspoon salt

  • 1 1/2 teaspoons vanilla extract

In top of a double boiler, combine sugar, corn syrup, water, egg whites, cream of tartar and salt. Cook over rapidly boiling water, beating with mixer until mixture stands in peaks. Remove from heat; add vanilla extract. continue beating until frosting holds deep swirls. Add food coloring drops to make any color you desire.this frosts a 3 layer cake or Angel Food Cake.

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