Small Batch Recipes For Baked Goods And Desserts

Mini Blueberry Angel Food Cake

This recipe for a Mini Blueberry Angel Food Cake is just that – mini!  We use a 7-inch angel food cake pan to make a perfectly portioned small batch cake.  The cake is a delicately sweet, super light, and topped with a light and fluffy blueberry whipped coconut cream.

Top of mini angel food cake with cut slice

POST UPDATED 3/17/2021

Mini Angel Food Cake From Scratch

I love angel food cake.  Always have.  Its just has been years since I have had one.  Or at least one that didn’t come from the supermarket.  The angel food cakes I remember were only served at Easter, and were topped with a marshmallow fluff frosting, covered in coconut flakes, and adorned with jelly beans.  

This is not that cake.

If you have read my post – Small-Batch Vanilla Cupcakes, you will know I am dabbling in the world of smaller portion dessert recipes.  This Mini Blueberry Angel Food Cake is one of my first mini cake recipes.  And I thought baking a mini angel food cake from scratch would be next to impossible.  Why?

Angel food cakes rely on whipped egg whites to give the cake the monumental lift.  And to make sure the cake has a delicate texture, we use cake flour instead of all-purpose flour.  Cake flour is finer than all-purpose flour and has a lower protein content.  All of these special baking nuances sounded daunting when trying to figure out a small batch of angel food cake batter.

Come to find out it wasn’t that hard.  Thus, making a Mini Angel Food Cake from scratch is just as easy as baking a regular sized cake.

Blueberry angel food cake on a platter

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What Is An Angel Food Cake

There are a few things that make an angel food cake, well, angelic.  And of course, if you want a little history lesson on the cake, Wikipedia is my go-to resource.

  • Egg whites only cake – The cake gets its texture and height from whipped egg whites.  And that is it.  There are no other leaveners (i.e. baking powder) in the cake. 
  • Cake flour + powdered sugar – The lighter cake flour is sifted together with powdered sugar to contribute to the light and airy texture of the cake.  The cornstarch in powdered sugar behaves like a stabilizing agent for the whipped egg whites.
  • Delicately sweet cake – It may seem like there is a lot of sugar going into the cake, but when you compare it to the amount of egg white and flour, the ratio isn’t as high as other cakes. 

Mini Angle Food Cake Pan

The iconic angel food cake is baked in a tube pan – meaning there is a tube in the middle of the pan – which gives you the hole in the middle of the cake.  Translated to – a wonderful vessel for frosting and fruit to fall into! 

For this Mini Angel Food Cake, we use a 7-Inch angel food cake pan.  Angel food cake pans have a removable bottom, which makes getting the cake out of the pan easy.  And the pan has ‘feet’.  The cake should be cooled inverted in the pan (upside down) so it keeps the light and fluffy height.  The feet on the pan make this easy. 

Also, we do not line or grease the pan (don’t do it!).  As the cake bakes it will ‘crawl’ up the sides of the pan = height.  And cooling the cake upside down, it won’t fall out of the pan! 

Blueberry Whipped Topping

Angel food cake is the epitome of Spring desserts.  Probably because of the whole angel food cake with coconut and jelly beans for Easter dessert.  Maybe that’s just me.

However, angel food cake it is a classic Spring and Easter dessert.  The delicate and fluffy cake is a delicious canvas for a variety of flavors, toppings, and frostings.  For this cake, we are utilizing all of the beautiful berries that start to show up in our grocery stores.  And to keep with the lighter theme, the Blueberry Whipped Coconut Cream is the perfect pairing.

Coconut cream from a can of unsweetened coconut milk is combined with ground freeze-dried blueberries and maple syrup.  The result is a light and fluffy whipped cream with a pronounced blueberry flavor.  Perfect!

What You Need To Make A Mini Angel Food Cake

Ingredients

  • Cake Flour – I have only tested this recipe with cake flour.
  • Powdered Sugar
  • Salt
  • Egg Whites – The egg whites need to be at room temperature.  
  • Granulated Sugar
  • Cream of Tartar – This acts as a stabilizer for the egg whites.
  • Vanilla Extract
  • Almond Extract – Optional.  And I recommend not using a heavy hand for almond extract.  It can be a little assertive if too much is used.

Baking Equipment

  • 7-Inch Angel Food Cake PanThis is the one I use.  And do not grease or line the cake pan.
  • Hand Held Mixer – With the whisk attachments.
  • Spatula
Top of blueberry frosted cake

Tips For Making Angel Food Cake

  • Warm egg whites – Egg whites whip up better when they are at room temperature.  
  • Be careful separating the eggs – Egg whites will not beat to peaks if there are any traces of egg yolk in the egg white.  Further, any grease or oil that may be on your bowl or beaters will impact how the egg whites whip up.  I recommend wiping your bowl and beaters with a little lemon juice or vinegar before using, to clean up any residue.
  • Sift the cake flour and powdered sugar – Please do not skip this step.  This aerates and combines the two.  The cake is light and fluffy and we want to make sure the dry ingredients are light and free of clumps.
  • Fold the batter gently –  You don’t want to undo all of your hard work to beat the egg whites to stiff peaks when adding the flour mix.  Use a spatula to fold the dry ingredients into the eggs – this is easier on the batter than whisking.
  • Do not grease or line the cake pan – I cannot stress this enough.  Greasing the pan has the potential to make the cake collapse and fall out of the pan when cooling it upside down.  Part of what makes an angel food cake so tall is that the batter ‘crawls’ up the side of the pan when baking.  Greasing the pan won’t allow this happen.
  • Cool the cake upside down – Hence the feet on the angel food cake pan.  And, cooling upside down prohibits the cake from collapsing on itself.
  • Use a thin knife or offset spatula – Once the cake has cooled, using a smaller sharp utensil will help to separate the cake from the pan.  Delicate cake equals delicate removal from the pan.
  • Top as you wish – Keep in mind the versatile flavor of the angel food cake.  It can carry a variety of flavors, so this is your chance to get creative with your flavors!

Now, if you will excuse me.  I hear angels singing and telling me to eat more of this lovely cake!

More Mini Cake Recipes

Slice of angel food cake on a plate

Mini Angel Food Cake

This delightful Mini Angel Food Cake is just that – mini!  We use a 7-inch angel food cake pan to make a perfectly portioned small batch cake.  The cake is a delicately sweet, super light, and topped with a light and fluffy blueberry whipped coconut cream!   
Prep10 mins
Cook25 mins
Total35 mins
Course: Dessert
Cuisine: American
Servings: 1 7-Inch Angel Food Cake
Author: Erin | Butter and Bliss

Ingredients

Angel Food Cake

  • 3/4 cup cake flour
  • 3/4 cup confectioner’s (powdered) sugar
  • 1/4 teaspoon salt
  • 5 large egg whites, room temperature
  • 5 tablespoons granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Blueberry Whipped Coconut Cream (optional)

Instructions

  • Preheat the oven to 350F degrees and adjust the oven rack to the middle position.  Use a 7-inch angel food cake pando not grease or line it.
  • In a small bowl, sift together the cake flour, powdered sugar, and salt.  
  • Beat the egg whites I recommend wiping the bowl and beaters with lemon juice or vinegar to clean off any potential grease or oil – so the egg whites whip. In a medium bowl, add the egg whites, granulated sugar, cream of tartar, and the extracts. Using one of the whisk attachments, whisk the ingredients until just mixed. Then, using a hand held mixer, attach the whisk attachment you used, and beat the egg whites on high speed until medium peaks form. The egg whites should be white and glossy, and when you lift the beaters, the peaks should stand on their own with a soft curl at the tip. 
  • Using a rubber spatula, gently fold 1/3 of the flour mixture into the egg whites.  Fold the mixture gently, as you do not want to deflate the egg whites.  Repeat with the remaining flour, two more times.  You want to make sure the flour is fully incorporated into the egg whites, and there are no lumps.
  • Pour the batter into the un-greased and un-lined angel food cake pan and using the rubber spatula, gently smooth out the top.
  • Bake for 22-25 minutes, or until slightly golden brown.  The top should no longer be sticky.  
  • Invert the cake to sit on the ‘feet’ of the angel food cake pan.  Let the cake cool inverted in the pan for at least 1 hour.  Then, using a very thin paring knife (or offset spatula), run the knife along the edges of the cake – don’t forget around the tube in the middle! – and remove the cake from the pan.  Place the cake top-side up, and allow to cool completely on a wire rack.   
  • Top with Blueberry Whipped Cream and fresh fruit!

Notes

  • Room temp egg whites – Egg whites whip up better when they are at room temperature.  
  • Be careful separating the eggs – Egg whites will not beat to peaks if there are any traces of egg yolk in the egg white.  Further, any grease or oil that may be on your bowl or beaters will impact how the egg whites whip up.  I recommend wiping your bowl and beaters with a little lemon juice or vinegar before using, to clean up any residue.
  • Sift the cake flour and powdered sugar – This aerates and combines the two.  The cake is light and fluffy and we want to make sure the dry ingredients are light and free of clumps.
  • Fold the batter gently –  You don’t want to undo all of your hard work to beat the egg whites to stiff peaks when adding the flour mix.  Use a spatula to fold the dry ingredients into the eggs – this is easier on the batter than whisking.
  • Use an angel food cake pan – The height of the pan gives you the classic angel food cake.  And, the feet on the pan are instrumental to cool the cake upside down.  
  • Do not grease or line the cake pan – Greasing the pan has the potential to make the cake collapse and fall out of the pan when cooling it upside down.  Part of what makes an angel food cake so tall is that the batter ‘crawls’ up the side of the pan when baking.  Greasing the pan won’t allow this happen.
  • Cool the cake upside down – Hence the feet on the angel food cake pan.  And, cooling upside down prohibits the cake from collapsing on itself.
  • Use a thin knife or offset spatula to remove the cake from the pan – Once the cake has cooled, using a smaller sharp utensil will help to separate the cake from the pan.  Delicate cake equals delicate removal from the pan.
 
Keywords Angel Food Cake, Blueberry, Mini Cake, Small Batch, Whipped Coconut Cream
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