1. Preheat the oven to 350 F. Place egg whites in the bowl of a stand mixer or in a large mixing bowl. Using the whisk attachment, begin whipping on low speed. Allow to whip fora minute or two or until small bubbles or a microfoam begins to form. Sprinkle in thecream of tartar and salt and continue whipping. Once it has slightly increased in volumeand faint whisk lines are visible in the egg whites, with the mixer still running, slowly spoon it in a tablespoon at a time, letting it incorporate for a few seconds before adding the next tablespoon in.

Once the sugar is added, increase mixer speed to medium low and allow towhip to a stiff meringue. Do not increase speed higher than 4. This speed creates a steady, stiff meringue that will not fall. Achieving a sturdy meringue will take about 20 minutes.

While the meringue is whipping, in a medium sized bowl, sift the cake flour and powdered sugar together. Sifting the flour and powdered sugar together will aerate them which in turn will create a lighter, more even textured cake. Sift together 2 times. Once sifted set aside until the meringue is finished.

After about 12 minutes of whipping the egg whites you should have very soft peaks. With the mixer still going, add in the vanilla extract. Continue whipping the egg whites for about 8 more minutes or until very stiff peaks have formed. During the last 3-4 minutes, check your meringue about every 45 seconds by pushing the whisk through the meringue and pulling up. If when you remove the whisk, the egg whites do not maintain a stiff peak, if they fall slightly over, your meringue is not ready. A good meringue will have stiff peaks and some noticeable resistance when the whisk is pushed through it. Once you have reached stiff peaks, do not keep whipping as the meringue can be overwhipped and get soft and can no longer be whipped back stiff in which case you will need to start over.

Add in ⅓ of the flour and powdered sugar mixture to the meringue. Using a rubber spatula, gently fold them together until they are well combined. A good method to folding them together without killing the meringue is to start at one point, run the spatula around the outside edge of the bowl. Upon reaching the starting point again, cut down the middle of the bowl. Start again at the same starting point and run around the bowl, cut through the center until it is mixed. Be sure to scrape underneath the meringue to the bottom of the bowl to incorporate all of it. Repeat 2 more times until all of the flour mixture is incorporated into the meringue. Gently fold in all of the sprinkles until they are dispersed throughout the batter.

Carefully pour the batter into an ungreased angel food cake pan and spread evenly throughout. Do not grease this pan. The cake will cling to the sides and rise as it is supposed to. Any kind of oil will kill a meringue.

Place into the preheated oven and bake for 45-60 minutes or until golden brown and the cake springs back when touched. Once baked, remove from the oven and place upside down onto a cooling rack, plate or cake stand. Allow to cool for about one hour. Carefully run a butter knife around the edges of the pan on both the outside and the inside tube.

Remove the cake from the pan.

While the cake is cooling, make the whipped cream frosting.

Once the whipped cream is made, evenly cover the surface of the cake with it by using a

rubber spatula to spread it around. Top with extra sprinkles if you so desire. Serve

immediately and enjoy!

Pink Whipped Cream:

In the bowl of a stand mixer, combine all of the ingredients except the pink gel food coloring. Whip on medium high speed or setting 6 or 8 for about 3-5 minutes or until a fluffy whipped cream has formed. Add in some pink gel food coloring and mix. Once the food coloring has been incorporated, if you are not happy with the shade, you can always add more and mix.