Over the weekend, I made a delectable dinner of barbequed baby back ribs with twice baked potatoes and grilled asparagus. I figured this would be plenty of food, but the boyfriend requested a dessert to accompany the feast. I did not want to make anything heavy considering the menu had enough fat and calories to suffice us for several days, so I opted for mini angel food cakes which I topped with macerated strawberries and a dollop of whipped cream. The recipe for angel food cake was super easy to make and in my opinion tasted much better than the boxed version. Although I am not a huge fan of angel food cake, I found this dessert to really hit the spot on a warm spring day.
Angel Food Cake
Adapted from allrecipes
Makes 14 cupcakes
Ingredients
6 eggs
1/2 cup and 2 tablespoons confectioners’ sugar
1/2 cup all-purpose flour
3/4 teaspoon cream of tartar
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
1/2 cup sugar
Directions
1. Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 3/4 cup. Place in a mixing bowl; let stand at room temperature for 30 minutes.
2. Preheat oven to 350 degrees F and prepare your cupcake pan by lining and/or spraying with non-stick cooking spray (I usually line then give them a quick spray).
3. Meanwhile, sift confectioners’ sugar and flour together three times; set aside.
4. Add cream of tartar, extracts and salt to egg whites; beat on high speed.
5. Gradually add sugar, beating until sugar is dissolved and stiff peaks form.
6. Fold in flour mixture, 1/4 cup at a time.
7. Gently spoon batter into prepared cupcake pan. Cut through batter with a knife to remove air pockets.
8. Bake at 350 degrees F for 15 minutes or until cake springs back when lightly touched.
9. Remove from oven and allow to cool on wire rack.
10. Garnish with macerated strawberries and a dollop of whipped cream…Enjoy!
{ 16 comments… read them below or add one }
Looks good. I recently found out that I like angel food cake so long as it’s homemade. World of a difference.
~ingrid
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I have never made an angel food cake because it seems daunting with the egg whites. But this recipe seems quite approachable with them being mini. Gonna give this a go soon.
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I think Angel Food cake makes a perfect spring dessert. I have not had one in ages!
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light and sweet…just like we need for summer desserts!
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Yes! Allrecipes.com never lets me down. I love angel food cake, and this looks scrumptious!
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Yum! What a cute idea for dinner party dessert!
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I agree with Ingrid… home made angel food is the only way to go.
Excellent photography… as always!
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I always have extra egg whites on hand from ice cream making so I’m definitely going to give this a try!se
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This is interesting! I never thought it would be possible to bake angel food cake in a cupcake pan. I’m not sure how a previous used cupcake pan will work since I know angel food cake doesn’t rise if the pan has grease. I’d love to know your thoughts!
Thanks so much for posting and sharing!
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That looks so light and delicious! The strawberries are perfect for that!
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This looks so fluffy and delicious! I love Angel Food cake!
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Awww, your mini angel food cakes look fabulous!! I think this is the perfect light dessert after a heavy cookout dinner (those ribs sound delish, by the way). YUM!
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This is such a well-balanced dessert, the flavors complement each other so well. My favorite! Thanks for sharing. If you don’t mind, I would love to direct Foodista readers to your blog. Just add your choice of widget to this post and you’re all set!
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these really caught my eye in my reader, they look delicious. and i love light desserts like angel food cakes.
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I have been meaning to make some angel food cake. thanks for lighting a fire under my butt!
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These look divine! Angel food cake + strawberries + whip cream = one tasty dessert. Thanks!
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