Mini Angel Food Cake
Fluffy. Elegant. Delicious. My Mini Angel Food Cake recipe takes classic Angel Food Cake to a new stress-free level with only 6 simple ingredients, no stand mixer required, and 10 minutes to prepare. If you’re looking for an elegant sweet treat with a velvety exterior and tender crumb, this recipe is for you. Come with me as I show you how to make stress-free Mini Angel Food Cakes, perfect for any occasion!
To make this recipe, you will need:
- Egg Whites (freshly separated from whole eggs or pure egg whites* from a carton)
- Sugar (granulated* or caster sugar)
- Flour (cake flour* or all-purpose)
- Vanilla extract
- Cream of Tartar
- Salt
*preferred stress-free baking ingredient
Frequently Asked Questions:
1. What is Angel Food Cake?
Angel Food Cake is a traditional American sponge cake made with egg whites, flour, and sugar. While I prefer an Angel Food Cake that is vanilla based, this sponge cake is also classically made with almond extract.
2. Is Angel Food Cake a low-fat dessert?
Yes it is! Angel Food Cake is oil-free and only requires whipped egg whites and sugar to form its base. If you’re looking for a low-calorie dessert option, this recipe is for you.
3. Can I use carton egg whites for this cake?
Yes! In fact, all of the photos of my Angel Food Cake loaves featured in this post are made using good quality carton egg whites. While carton egg whites require an extra few minutes to whip up to stiff peaks, they can easily be used with no decrease in flavour or texture.
4. How can I decorate an angel food cake for a special occasion?
Angel Food Cake can be topped with sweetened whipped cream and fresh berries for an extra special treat. My Mini Angel Food Cakes make the perfect light and delicious summer dessert!
5. Can I make this dessert ahead of time?
Yes! Angel Food Cake is an easy make ahead dessert! To freeze, tightly wrap cooled cake in plastic wrap and place into a sealed air-tight freezer bag. It can remain frozen for 3 months and is stable at room temperature in an air-tight container for at least 1 week.
Let’s make my favourite Mini Angel Food Cakes!
Preheat oven to 325F (300F convection bake). Place 4, small loaf pans onto clean baking pan (note: make sure there is NO oil on surface of pans! I used small (5″x3″) silicone loaf pans. If using other non-stick baking pans, line the bottoms with parchment paper)
In a small bowl, mix together 2/3 cup of sugar and 2/3 cup of flour to aerate and sift. Set aside.
In a large bowl, and with an electric mixer on low speed, beat egg whites with salt and cream of tartar until frothy. Increase speed to medium-high and gradually add 1/3 cup of sugar until mixture resembles stiff peaks. Fold in vanilla extract.
In 3 additions, gently fold flour/sugar mixture into egg white mixture until well incorporated and no flour pockets remain.
Equally distribute spoonfuls of angel food cake mixture into each mini loaf pan. Bake for ~45 minutes or until angel food cakes have risen, spring back when lightly touched, and are gently browned on the surface.
Once removed from the oven, invert cakes and allow them to cool completely upside-down (either on a wire rack or with the sides of the loaf pans resting on cups/containers). Allow to cool completely at room temperature.
Use a knife to loosen sides loaf pans from the sides and invert onto flat surface. Optional: Top with sweetened whipped cream and fresh berries.
Enjoy!
Also check out:
- Strawberry Icebox Cake {Refreshing & Delicious}
- No-fuss Chocolate Cake {PERFECT every time!)
- { Light + Tangy } European Sponge Cake with homemade lemon curd!
Mini Angel Food Cake
Ingredients
- 1 cup Granulated Sugar separated into 2/3c and 1/3c
- 2/3 cup Cake Flour
- 1 cup Egg Whites (from ~8 Eggs) or good quality carton egg whites
- 1/2 tsp Salt
- 1 tsp Cream of Tartar
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 325F (300F convection bake). Place 4, small loaf pans onto clean baking pan (note: make sure there is NO oil on surface of pans! I used small (5"x3") silicone loaf pans. If using other non-stick baking pans, line the bottoms with parchment paper)
- In a small bowl, mix together 2/3 cup of sugar and 2/3 cup of flour to aerate and sift. Set aside.
- In a large bowl, and with an electric mixer on low speed, beat egg whites with salt and cream of tartar until frothy. Increase speed to medium-high and gradually add 1/3 cup of sugar until mixture resembles stiff peaks (note: this step may take a few extra minutes if using carton egg whites). Fold in vanilla extract.
- In 3 additions, gently fold flour/sugar mixture into egg white mixture until well incorporated and no flour pockets remain.
- Equally distribute spoonfuls of angel food cake mixture into each mini loaf pan. Bake for ~45 minutes or until angel food cakes have risen, spring back when lightly touched, and are gently browned on the surface.
- Once removed from the oven, invert cakes and allow them to cool completely upside-down (either on a wire rack or with sides of pans resting on cups/container). Allow to cool completely at room temperature.
- Use knife to loosen sides of loaf pan and invert onto flat surface. Optional: Top with sweetened whipped cream and fresh berries.
- Enjoy!
Video
Notes
- If making this dessert in other mini cake pans, evenly distribute the batter amongst pans and adjust baking time accordingly (when done, cakes should have risen and be lightly brown on the surface)
- Vanilla extract can be easily substituted with 1/2 tsp of almond extract
- My Mini Angel Food Cake can be frozen for up to 3 months (to freeze – tightly wrap cooled cake in plastic wrap and place into a sealed air-tight freezer bag)
