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!
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{ 19 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
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.
I think Angel Food cake makes a perfect spring dessert. I have not had one in ages!
light and sweet…just like we need for summer desserts!
Yes! Allrecipes.com never lets me down. I love angel food cake, and this looks scrumptious!
Yum! What a cute idea for dinner party dessert!
I agree with Ingrid… home made angel food is the only way to go.
Excellent photography… as always!
I always have extra egg whites on hand from ice cream making so I’m definitely going to give this a try!se
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!
That looks so light and delicious! The strawberries are perfect for that!
This looks so fluffy and delicious! I love Angel Food cake!
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!
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!
these really caught my eye in my reader, they look delicious. and i love light desserts like angel food cakes.
I have been meaning to make some angel food cake. thanks for lighting a fire under my butt!
These look divine! Angel food cake + strawberries + whip cream = one tasty dessert. Thanks!
Mini angel food cakes. I didn’t even know they made pans for those. How cute. Looks like a perfect dessert for the filling meal.
I’ll be making these this weekend. My sister suggested them as a nice, light, springtime dessert, and I can’t wait!
Tried this, and failed miserably. I think spraying the cucake pans didnt allow the cake to “climb” the pan. Also take my advice, fill the pan a little more than half way, not quite 2/3 full.
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