Confetti Angel Food Cake

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -In the container of a food processor, add 1 3/4 cups of the granulated sugar and process until it is superfine, about 2 minutes.

Step 3 -In a medium bowl, add 1/2 of the superfine sugar, the salt, and the cake flour and whisk to combine. Reserve the remaining superfine sugar.

Step 4 -In a large bowl or the bowl of a stand mixer, add 12 of the egg whites, 1/3 cup of the warm water, 1 teaspoon of the vanilla extract, and 1 1/2 teaspoons of the cream of tartar and using an electric hand mixer or a stand mixer on medium-high speed, beat until foamy.

Step 5 -With the mixer on medium-high speed, slowly sift the reserved superfine sugar into the egg white mixture and beat continuously until medium peaks form. Don't worry if the peaks deflate slightly after a few moments.

Step 6 -Evenly dust about 1/2 of the flour mixture on top of the egg mixture and with a spatula, then fold it in very gently.

Step 7 -Add 2 tablespoons of the sprinkles to the remaining flour mixture and stir to combine.

Step 8 -Working in 2-3 batches, add the remaining flour mixture to the egg white mixture and fold well after each addition to combine.

Step 9 -In an ungreased angel food cake pan, carefully spoon the cake batter into the pan.

Step 10 -Bake until a toothpick comes out clean when placed in the thickest part, about 35 minutes.

Step 11 -Transfer the cake from the oven and place it upside down on the feet of the pan or invert the center ring onto the neck of a steady bottle for about 1-2 hours. Remove the cooled cake and place it on a wire.

Step 12 -In a clean, large mixing bowl, add the remaining egg white, the remaining granulated sugar, the remaining vanilla extract, and the remaining cream of tartar and mix to combine.

Step 13 -Add the remaining boiling water to the frosting mixture and with the electric hand mixer or stand mixer on high speed, beat until it is light, fluffy, and a spreadable consistency, about 5-7 minutes. Be careful not to overbeat or the frosting mixture will become grainy.

Step 14 -Evenly add the frosting mixture to the cooled cake.

Step 15 -Sprinkle the frosting with the remaining sprinkles.

Step 16 -With a serrated knife, cut the cake into serving-sized pieces and serve.