Mini Angel Food Cakes For Two

MINI ANGEL FOOD CAKES FOR TWO

Mini Angel Food Cakes for Two image

I got this recipe off of the package that contained 2 mini angel food cake pans (4 1/2 X 2" ). I made 1/2 of the recipe for one cake and it turned out perfectly and would serve 2-3 for one cake. I served it with fresh strawberries, ice cream and whipped topping and it was a hit.

Provided by diner524

Categories Dessert

Time 37m

Yield 2 mini angel food cakes, 2-4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup flour
2/3 cup sugar, divided
4 egg whites, at room temperature
1 pinch salt
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 375 degrees F. Sift flour with 1/3 cup sugar 3 times.
In a large bowl, beat egg whites and salt with electric mixer until foamy; add cream of tartar and beat until soft peaks form. Gradually beat in the remaining 1/3 cup of sugar and beat until stiff peaks form; fold in vanilla. In two additions, gently fold in flour mixture until just combined. Divide batter between the two pans; place on sheet pan.
Bake 20 to 22 minutes or until browned and toothpick inserted comes out clean. Invert pans on cooling grid to cool. Loosen cakes from pans with spatuals; remove from pans.

Nutrition Facts : Calories 410.2, Fat 0.4, SaturatedFat 0.1, Sodium 188.7, Carbohydrate 91.4, Fiber 0.8, Sugar 67.2, Protein 10.4

MINI-PAN ANGEL FOOD CAKE

Mini-Pan Angel Food Cake image

Make and share this Mini-Pan Angel Food Cake recipe from Food.com.

Provided by piranhabriana

Categories Dessert

Time 30m

Yield 6 mini-cakes

Number Of Ingredients 7

Ingredients

8 egg whites
1 cup cake flour
1 1/4 cups sugar
1 teaspoon cream of tartar
1 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon salt

Steps:

Preheat oven to 325. In a large bowl beat egg whites till foamy, add the cream of tartar and salt, then beat till soft peaks form.
Add the vanilla and almond extracts, gradually add the sugar beating till mix is stiff. Sift flour over batter and gently fold it inches
Fill each ungreased mini-pan to 2/3 full. Bake 20 minutes or until crust looks deep golden brown and cracks feel dry. Do not underbake!
Immediately invert pan onto two glass bottles, letting cakes cool completely before removing from pan. Loosen sides with nylon or plastic spatulas to prevent scratching.
Top with chocolate frosting or whipped cream as desired. Add sliced fruits like strawberries, raspberries, or kiwi!

Nutrition Facts : Calories 272.1, Fat 0.3, Sodium 170.8, Carbohydrate 60.3, Fiber 0.4, Sugar 42.2, Protein 6.7

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