Sprinkled Angel Food Cake

As mentioned, we're not crazy about Valentine's Day. But if there is one thing that can change our minds about a mediocre holiday, it's presents. Today, we bought an utterly beautiful and shiny angel food cake pan from Williams Sonoma, and we're feeling much better about everything.

Two independent factors fueled the decision to bake the cake. Firstly, my dad is on one of his angel food cake/flan kicks, which he enters into approx once every two years. He makes a huge production, separating eggs like crazy and messing up the entire kitchen. Even though I am not at home, I wanted to get in on the fun. The second inspiration came from the heart-shaped sprinkles from our Not-Valentine's Day muffins. We wanted to create a funfetti effect by throwing them into a batter, and thought that the lightness of an angel food cake would suspend the sprinkles perfectly.

As a huge angel food cake fans, we were thrilled with the results. The sprinkles looked great, and they didn't discolor the entire cake as we feared they might. It was fluffy and soft, and though I just finished a piece, I'm already planning some for snack tomorrow. You can make it romantically with strawberries and cool whip if you're celebrating some love, or you can just scarf it down. Either way, it's fierce.

Ingredients:
12 egg whites
1 1/2 tsp cream of tartar
1 cup granulated sugar
1 cup flour
1 1/2 cup confectioners sugar
1/4 tsp salt
1 tsp vanilla extract
1/2 cup sprinkles

Instructions:
Let egg whites stand for room temperature for about an hour before beginning. Set oven rack in lower third of oven, and preheat to 350. Sift confectioners sugar, flour and salt together, and set aside. Beat egg whites with a mixture until frothy. Add cream of tartar and beat at medium speed until whites form soft peaks. Gradually add granulated sugar and beat until egg whites form droopy peaks. Beat in extract. Gradually sprinkle sifted mixture into batter, and fold in with a spatula. Fold in sprinkles. Pour batter into an angel food cake pan. Bake about 40 minutes until top is lightly golden. Invert pan and cool completely. To remove, run knife around outer edge of pan. Serve with cool whip, fruit, chocolate sauce, fruit sauce, or anything else.