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1
Preheat oven to 350 F and position the oven rack just below the center. Have one large two piece tube pan (angel food cake pan) ready.
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2
In a bowl, sift cake flour and 1/2 cup powdered sugar; set aside.
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3
In a large bowl using a mixer, beat egg whites until foamy, about 1 minute. Beat in cream of tartar, vanilla and salt on medium-low speed until soft peaks form. Increase speed to medium. Gradually beat in remaining 1/2 cup of powdered sugar. Increase speed to medium-high, and beat until firm peaks hold when beaters are lifted. This will take about 5 minutes.
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4
In batches, with a spatula, carefully fold the flour mixture over batter but make sure that you do not over mix. Once all of the flour has been added, fold in sprinkles.
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5
Pour batter into prepared angel food cake pan and spread the batter to make the top even.
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6
Bake cake 30 to 32 minutes, or until puffed and lightly browned. Test the cake with wooden skewer by inserting it near center of the cake. If it comes out clean the cake is done. Then remove the pan from the oven. Insert a narrow-neck bottle into the top of the center tube, and invert pan on the bottle to cool cake upside down.
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7
When cake is completely cooled, remove the bottle and carefully cut around the sides of the pan to loosen the cake. Lift out the pan's center tube with the cake on it. Cut under the cake and around the center tube to release cake.
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8
Top with a dollop of whip cream and sprinkles, if desired.
