Prep 15 mins
Cook 22 mins
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.
- 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
- 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.
This recipe interested me because I always use cake flour and powdered sugar plus regular when I make my recipe. So I wanted to see how the texture of this cake compares to mine. I was able to get 3 mini cakes out of this recipe. My mini pans are a two piece angel food and the measure 4x2. I'll come back tomorrow after the taste test and give my rating. Well, sorry to say we did not like this at all. It was dry and tough. I don't know why but when I mixed dry ingredients into whites, it was hard to get them to mix for some reason. Needless to say I'll stick with my Angel Food Cake - Homemade. Sorry for the 1 star, I guess I'm spoiled from the real thing. Made for 1~2~3 Hits ~ September 2010
These have really good flavor! Like the other reviewer I was able to make them gluten free by using equal parts of brown rice flour and potato starch. While they are not like the angel food cake I remember in my pre-gluten free days, they are a pretty close second. DH thought they were great and he doesn't need to be gluten free. This yielded 5-4" x 1" cakes. Will definitely make these again using a finer rice flour. Thanks for posting this Diner! Made for May Pool Party 2010.
Great recipe for small quantities! I have two small butterfly shape cake pans but always had difficulties to scale down recipes to fit this pans. This one was just perfect - equally perfect for making gluten free because the simple mix of fine rice flour and arrowroot starch worked fantastic. DH had his cake with hot cherries and caramel sauce and was perfectly happy :D Thanks for sharing! Made for Sweet Traditions Tag Game November 2009.