MINI CHOCOLATE LOAF CAKES
This easy-to-make mini chocolate loaves get their richness from Dutch process cocoa and a touch of sour cream.
Provided by Food Network Kitchen
Time 1h30m
Yield 8 mini loaves
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter the insides of an 8-cup mini loaf baking pan.
- Put the butter, cocoa, coffee and milk in a small microwave-safe bowl. Cover and microwave until the butter melts, about 3 minutes. Whisk to combine and set aside.
- Whisk the flour, granulated sugar, baking soda, cinnamon, baking powder and salt in a large bowl. Whisk the sour cream, vanilla and eggs until blended in a small bowl. Whisk the hot cocoa mixture into the flour mixture and then stir in the sour cream mixture until just combined. Divide the batter equally among the loaf cups.
- Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the loaves in the pan on a wire rack for 10 minutes and then remove from the pan and cool completely on a rack. Dust the tops of the loaves with confectioners? sugar.
MINI-PAN ANGEL FOOD CAKE
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
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
MINI ANGEL FOOD CAKES FOR TWO
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
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 VANILLA TEA CAKES
This was the recipe included with my Williams-Sonoma mini tea cake pan. I haven't tried it yet, but wanted to post it on Zaar because I will inevitably lose the hard copy before I have a chance to make these :-) The recipe seems quite involved but the result looks beautiful and impressive!
Provided by Crystal
Categories Low Protein
Time 40m
Yield 60 tea cakes, 20 serving(s)
Number Of Ingredients 14
Steps:
- Cakes:.
- Have all the ingredients at room temperature. Position a rack in the lower third of the oven and preheat to 350°F Grease the wells of the mini tea cake pan and dust with flour. Tap out excess.
- To make the cakes, over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer beat the butter on medium speed until creamy and smooth, about 30 seconds.
- Add the granulated sugar and beat until light and fluffy, about 5 minutes, occasionally stopping to scrape down the sides of the bowl.
- add the eggs a little at a time, beating well after each addition. Beat in vanilla, about 1 minute.
- Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
- Spoon 2 teaspoons of the batter into each well of the prepared pan. Tap the pan on the counter top to eliminate any air bubbles.
- Bake just until cakes are no longer sticky on top, 8 to 10 minutes. Transfer the pan to a wire rack and let the cakes cool in the pan for 1 to 2 minutes. Invert the pan onto the rack and lift off the pan. Let the cakes cool completely, about 30 minutes.
- Meanwhile, wash and dry the pan, grease and flour the wells, and repeat with the remaining batter.
- If desired, using a serrated knife, cut the cakes horizontally. Spoon 1/4 teaspoons of jam on the bottom half of each cake, then cover with the top half.
- Glaze:.
- To make the glaze, in a large bowl, whisk together the confectioners' sugar, egg whites, milk and vanilla until smooth, about 1 minute. Whisk in the food coloring, one small drop at a time, until the desired color is reached.
- Slowly drizzle the glaze over each cake, allowing it to completely cover the top and sides before glazing the next cake. Tap the wire rack on the counter top to remove excess glaze.
- Let the glaze dry completely, about 1 hour, before serving.
- Variations:.
- Lemon - make the cake batter as directed above, adding 1 1/2 teaspoons lemon extract along with the vanilla. For the glaze, substitute 4 teaspoons lemon extract for the vanilla.
- Almond - Make the cake batter as directed above, adding 3/4 teaspoons almond extract along with the vanilla. For the glaze, substitute 1/2 teaspoons almond extract for the vanilla.
Nutrition Facts : Calories 325.4, Fat 5.6, SaturatedFat 3.3, Cholesterol 34.8, Sodium 68.7, Carbohydrate 66.7, Fiber 0.2, Sugar 57.2, Protein 2.5
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