Mini Angel Food Cakes
Angel food cake was a new food adventure for my toddler and me. I have always wanted to try it since it’s a lighter dessert that can be topped with whipped cream and berries. A perfect New Year’s resolution dessert to keep in rotation when craving something sweet. We recently visited family and wanted to bring dessert, but knew dietary restriction prevented me from making an over the top confection. I considered baking a large angel food cake, but with only four adults it would be excessive. These mini cakes checked off all the boxes, a two bite sweet ending to a meal without destroying anyone’s calorie intake. Making the cake wasn’t too difficult and to say my son loved the sifting part of the process would be an understatement. Even though not all the cake flour made it into the bowl, it was fun to see the pure joy and wonderment on his face.
Here are some tips from my experience:
- I don’t normally use the plastic guard that came with my stand mixer, but I didn’t want to risk my toddler missing the bowl completely and it worked great!
- I did not use muffin liners, but sprayed the muffin cups. If I used the liners there was a high probability that the cake would not come off the liners clean.
- Once the angle food cakes were removed from the oven they deflated a bit, so i would over fill the muffin cups more than a traditional cupcake or muffin batter.
Recipe Source: The Kitchn
- 1/2 Cup - Confectioners Sugar
- 2/3 Cup - Cake Flour, sifted
- 1/4 Teaspoon - Salt
- 8 Egg Whites (room temperatures)
- 1/4 Cup - Water
- 1 Teaspoon - Vanilla Extract
- 1/4 Teaspoon - Cream of Tartar
- 1/2 Cup - Granulated Sugar
- Heat oven to 325 degrees and lightly spray a muffin in with cooking spray
- In a medium bowl whisk together the confectioner's sugar, cake flour and salt. Set aside
- In the bowl of a stand mixer, with whisk attachment, mix the eggs white, water, vanilla extract and cream of tarter on low. Once the mixture becomes foamy, turn the speed to medium and begin to add the sugar 1 tablespoon at a time. Add all the sugar within a 4 minute time period
- Once all the sugar is added, increase the mixer to high for 3-5 minutes until the mixture forms medium peaks. Don't beat until the mixture is extremely glossy. Just modestly glossy, but the very tips of the peaks formed should flop over just a bit
- Add the flour in two installments. Sift the dry ingredients through a fine mesh strainer by tapping the side with a spoon. For them in carefully. Repeat with the second half of flour. Do not over mix and deflate the egg white mixture
- Spoon the batter into the muffin pan cups. Over fill the cups, as the batter will puff up, but then deflate once removed from the oven
- Bake for 20 minutes or until the tops are slightly golden brown. Let cool completely before removing from the pan
- Add a dollop of whip cream and a few berries and ENJOY!
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 6 year old and enjoying a good cup of coffee.