Mini Angel Food Cake

• porciones: 4 servings
• tiempo activo: 10 minutes
• tiempo total: 55 minutes

Ingredientes

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

Instrucciones

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!