Mini Angel Food Cake

By ahree

Ingredients

• 3/4 cup of cake flour sifted
• 3/4 cups, plus 2 tbsp of sugar
• 8 egg whites (equivalent to 1 cups)
• 1 tsp of vanilla extract
• 1/2 tsp cream of tartar
• A pinch of salt

Details

Adapted from blissfullydelicious.wordpress.com

Preparation

Step 1

I decided to use the recipe for a regular size angel food cake, but only made 3/4 of the recipe to be used in (4) 2×4-inch size pans and the batter came up to about 3/4 of the mini pans. This recipe below actually had measurements that was flexible enough for me scale down. I skipped the lemon juice and opted to use vanilla extract instead. I reduced the baking time to approximately 27 min and they were cooked just perfect. (I set my timer at 30 min, but I started checking around 20 min).

Preheat oven to 325 degrees, with rack in lower third. Sift flour, 1/2 cup sugar, and salt into a medium bowl; set aside.

Beat egg whites on medium-low speed in the bowl of an electric mixer fitted with the whisk until foamy, about 2 minutes. Mix in cream of tartar and vanilla. Raise speed to medium-high; beat until medium- stiff peaks form. Reduce speed to medium-low; add remaining 1 cup sugar in a steady stream. Beat until stiff (but not dry) peaks form; transfer to a large bowl.

Sift one-third flour mixture over egg-white mixture; gently fold in with a rubber spatula. Repeat to incorporate remaining flour mixture. Gently spoon batter into angel food cake molds so each is 2/3 full.

Bake until cakes are pale golden and tops spring back when lightly pressed, approximately 25-30 minutes, start checking at 20 min. Let cool in molds on wire racks for a minimum of 30 minutes.

Invert molds, and sharply rap them on a towel-covered work surface; gently release cakes from molds.

Yield: 4 mini cakes