I tossed the sprinkles around in the flour mixture so they’re stay afloat in the batter. I used “jimmy” style sprinkles over the little beads. I’m not sure how the tiny beads would work, but you could give them a try.Click HERE to print the recipeConfetti Angel Food CakeIngredients1 3/4 cups sugar (process 2 minutes to make super fine)1/4 teaspoon salt1 cup cake flour, sifted12 egg whites (room temperature)1/3 cup warm water1 teaspoon vanilla extract1 1/2 teaspoons cream of tartar2-3 Tablespoons sprinklesDirectionsPreheat oven to 350 degrees F.In a food processor process the sugar about 2 minutes until it is superfine. Mix half of the sugar with the salt the cake flour, setting the remaining sugar aside.In a large bowl, combine egg whites, water, extract, and cream of tartar. Using a hand mixer or stand mixer, whip the egg mixture until foamy. Slowly sift the reserved sugar, beating continuously at medium/high speed. Whip until medium peaks form. The egg whites should make peaks that may droop slightly after a few moments.Sprinkle some of the flour mixture in to dust the top of the egg mixture. Using a spatula fold in very gently. Fold in the remaining flour mixture with sprinkles in 2-3 parts, folding well each time.Carefully spoon mixture into an ungreased angel food cake pan. Bake for 35 minutes then test for doneness with a wooden skewer or toothpick. (The skewer should come out dry).Cool upside down on cooling rack for at least an hour before removing from pan. My mom always propped the pan on top of a bottle.