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.
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
Sofia’s Tips:
Have you tried this recipe!? I would love to know what you think! Leave a comment below! 
- 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)
Tried this recipe?Let us know how it was!