Small Batch + Single Serve Angel Food Cake
Why do angel food cake recipes always require using a bunt pan and only come in servings of 8 or more? This perfect spring/summer dessert needs to be enjoyed more often than at large family gatherings. If you have ever wondered the same thing, this post is for you. Small batch and single serve angel food cake is here and don’t worry, I have adjusted the recipe so you can also make 4 or 6 servings in the event you have a few guests coming over.
I love angel food cake for its airy fluffy texture. It’s also the perfect complement to whipped cream and berries. My little kitchen helper and I decided to try making these mini-individual cakes and enjoyed the results so much that we will definitely be making this recipe again over summer break. The key to this recipe is greasing the ramekins and coating them with sugar. This allows the cake batter to rise in the classic angel food cake fashion. As a bonus, there is this amazing slightly crunchy sugar exterior that you get to enjoy with each bite. The second key technique is turning the ramekins on their side to cool. Typically when a large angel food cake is baked it’s turned upside down so the light airy crumb doesn’t fall flat due to gravity, so turning it upside down counteracts that from happening. Obviously we can’t turn the ramekins upside down, so placing them on their side will help them not fall. Serve with whipped cream and berries and enjoy the beautiful weather this spring and summer.
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- 1/4 Cup - Confectioners Sugar
- 1/4 Cup - Cake Flour
- 1/8 Teaspoon - Salt
- 2 Egg Whites
- 2 Tablespoons - Sugar (extra to coat ramekins)
- 1/4 Teaspoon - Cream of Tarter
- Heat oven to 350° degrees. Spray two 6 ounce ramekins with baking spray, then sprinkle a generous pinch of sugar. Roll the sugar around the interior of the ramekin until the entire surface is covered
- In a small bowl, mix the confectioners sugar, cake flour and salt. Set aside
- In a medium size bowl, add the egg white, sugar and cream of tarter. With a hand mixer, mix on high, until meringue becomes glossy (a few minutes)
- Then fold the dry mixture into the egg white mixture. Once combined, evenly fill each ramekin 3/4 full
- Bake at 350° for 20 minutes or until slightly golden brown onto (I baked for 22 minutes) Once out of the oven, turn the ramekins onto their sides so the cake can cool, stabilize and not collapse. Served once they are cooled, but I don't blame you if you want to eat them warm
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.