Tuesday, December 31, 2013

Confetti Cake

Happy New Year's Eve Blog Friends!

Since my family will be ringing in 2014 at home, I decided that I needed to put out a few decorations to make our living room a bit more festive.  

This morning I got onto the Minute to Win it website and got some ideas for simple games that we could play for the first ever New Year's Eve David family Olympic competition.

Thirteen games prepared AND an official score board, prepped and ready to go.

I also made a confetti cake for our New Year's Eve party.  For those of you who are wondering what in the world a confetti cake is - it's an angel food cake with sprinkles stirred into the batter.  I'm not really sure how this tradition got started but this has been our standard New Year's Eve dessert for a long time.

My angel food cake is considerably smaller than the typical angel food cake because it uses less egg whites.  (8 egg whites verses the standard 12.)  The smaller cake is perfect for our family of 4. 

Confetti Cake
1 cup cake flour                                1 1/2 teaspoons cream of tartar
1 1/4 cups sugar                                2 teaspoons fresh lemon juice
1/4 teaspoon salt                               1 teaspoon lemon zest
1 1/4 cups egg whites (about 8)        1 teaspoon vanilla

Combine flour, 1 c. sugar and salt. 

Beat egg whites on medium until foamy.  Add cream of tartar. Increase speed to high and beat until soft peaks.  Beat in 1/4 c. sugar and beat until stiff peaks. 

Stir in lemon juice, zest and vanilla. 


Sift in 1/4 of flour and fold in.  Repeat 3 more times. 

Fold in 1/4 cup sprinkles.

Scoop into angel food cake pan. 

Bake 40 minutes at 350.

Once the cake is cooled, feel free to frost it any way that you like.  I chose a whipped cream frosting with sprinkles and a few sparkler candles.


Tonight, we will be cutting our cake and reading our New Year's resolutions from 2013. 

I hope that you have a safe and happy New Year's Eve.  See you in 2014!


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