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!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Dessert
Cuisine: American
Keyword: Angel Food Cake, Blueberry, Mini Cake, Small Batch, Whipped Coconut Cream
Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Use a 7-inch angel food cake pan - do not grease or line it.
In a small bowl, sift together the cake flour, powdered sugar, and salt.
¾ cup cake flour, ¾ cup powdered sugar, ¼ teaspoon 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.
5 large egg whites, room temperature, 5 tablespoons granulated sugar, ½ teaspoon cream of tartar, 1 teaspoon vanilla extract, ¼ teaspoon almond extract
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 to 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 whipped cream and fresh fruit!
Blueberry Whipped Coconut Cream
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.