Name: Fireworks Angel Food Cake
Cuisine: International
Ingredients: Angel Food Cake; 1 3/4 cups egg whites (from 12-14 large eggs, room temperature); 1 1/4 cups cake flour; 1 3/4 cups granulated sugar; 1/2 teaspoon salt; 1 1/2 teaspoons cream of tartar; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract; 1/2 cup rainbow candy sprinkles; Firework Decorations; candy, melts 1/4 cup of each (pink, purple, green, orange, white); Whipped Cream Frosting; 1 pint heavy cream, chilled; 1/4 cup powdered sugar, sifted; 1 teaspoon vanilla extract; blue pink, purple, green, orange food coloring

Ingredients

Angel Food Cake

1 3/4 cups egg whites (from 12-14 large eggs, room temperature)

1 1/4 cups cake flour

1 3/4 cups granulated sugar

1/2 teaspoon salt

1 1/2 teaspoons cream of tartar

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/2 cup rainbow candy sprinkles

Firework Decorations

Method

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1.
Preheat the oven to 375 degrees F. Sift all the flour and 3/4 cup of the sugar into a large bowl using a fine mesh strainer. Sift another 2 times. Set aside. Combine the egg whites, cream of tartar and salt in the bowl of a stand mixer with the whisk attachment fitted. Beat on medium until soft peaks form when the whisk is lifted up. Turn the stand mixer back on at a medium speed. Gradually stream in the remaining 1 cup of sugar into the egg whites as they're being whisked. Once it's all been added, let the mixer run on high speed until stiff peaks form when the whisk is lifted up. Add the almond extract and vanilla extract and beat in until just combined. Take 1/3 of this beaten egg white mixture and add to the bowl of the flour and sugar. Mix together to combine. Add this to the bowl of remaining beaten egg whites and fold together gently with a spatula until just combined, being careful not to knock too much air out of the egg whites while doing this. Finally, fold in the rainbow sprinkles with a few strokes - don't overmix or the sprinkles will start to bleed into the batter and discolour it. Spoon the batter into an ungreased, 10-inch diameter tube pan. Smooth out into an even layer. Bake for 35-40 minutes until golden, the top of the cake should spring back when gently pressed with a fingertip. Invert the cake onto a wire rack and leave in its pan to cool completely, about 2 hours. Once cooled, use a metal spatula or butter knife to loosen the cake from the edges of the pan. Tip out onto a wire rack. Make the candy melt fireworks: Tip the different coloured candy melts into separate, heatproof bowls. Set each one over a pan filled with 1 inch of simmering water on the stove. Let melt, stirring occasionally, until they're fully melted and smooth. Divide the colours into individual piping bags fitted with small round tips. Pipe firework shapes of different colours, sizes and shapes onto a piece of parchment paper. Set aside to cool and set. Make the frosting: Pl

Fireworks Angel Food Cake

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