Mini Angel Food Cake

A slice of fluffy angel food cake with fresh berries and whipped cream on a plate.

5 from 5 reviews

This mini angel food cake is traditionally made with cake flour, powdered sugar, and whipped egg whites to deliver a cottony-soft crumb and delicate sweetness. Baked in a 7-inch pan, then finished with whipped cream and fresh berries.

Prep Time20

Cook Time26

Cool1

Total Time1 46

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 153kcal

Author: Erin Cernich

Equipment

Ingredients

½ cup cake flour
6 tablespoons powdered sugar
¼ teaspoon salt
6 large egg whites, room temperature
½ cup granulated sugar
¾ teaspoon cream of tartar
1 teaspoon vanilla extract
¼ teaspoon almond extract

Instructions

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Use a 7-inch angel food cake pan with a removable bottom - do not grease or line it.
So the egg whites whip properly, wipe the bowl and hand mixer whisk attachments with lemon juice or vinegar to clean off any potential grease or oil.
In a small bowl, sift together the cake flour, powdered sugar, and salt.
1/2 cup cake flour, 6 tablespoons powdered sugar, ¼ teaspoon salt
Beat the egg whites - In a medium bowl (my bowl was 2.5 quarts), add the egg whites. On medium-low speed, mix the whites until foamy - about 1 minute. Sprinkle the cream of tartar over the top and mix on medium-high until the whites turn pillowy - about 1 minute. While the mixer is running, add the granulated sugar gradually, about 2 tablespoons at a time. Then add the extracts and continue to beat the egg whites until medium (also called firm) peaks form. They should be white, glossy, and when you lift the beaters, the peaks should stand on their own with a soft curl at the tip. This will take about another 1 to 2 minutes.
6 large egg whites, room temperature, 1/2 cup granulated sugar, 3/4 teaspoon cream of tartar, 1 teaspoon vanilla extract, ¼ teaspoon almond extract
In 3 increments, the dry ingredients will be sifted again, through the mesh strainer, over the egg whites. After each addition, use a rubber spatula to gently fold the dry ingredients into the whites. Do not rush this - you don't want to deflate the egg whites.
Pour the batter into the ungreased and unlined pan. Use the spatula to gently smooth out the top. Then, take a dinner knife and gently run it through the batter to remove any air pockets.
Bake for 26 to 30 minutes, or until the cake is lightly golden, a toothpick inserted in the middle comes out clean, and the top will be springy.
Invert the cake to sit on the center tube of the angel food cake pan. Let it cool inverted for at least 1 hour. Then, using a very thin paring knife or offset spatula, run along the edges of the cake, including the tube in the middle. Lift the cake out on the removable bottom. Run the knife along the bottom to fully release the cake. Place the cake on the wire rack to finish cooling.
Use a serrated knife to cut the cake so it doesn't squish when slicing. Top with whipped cream and fresh fruit before serving.

Notes

Serving Size - The 7-inch cake will yield 6 to 8 slices. The recipe can be doubled and made in a 10-inch angel food cake pan and baked for about 40 to 45 minutes.
Egg Whites - Use fresh, not carton eggs. And, the eggs separate more easily when they are cold. But the egg whites MUST be at room temperature to whip properly. Separate the whites into the clean mixing bowl and let them come to room temperature (about 20 to 30 minutes).
Whites Not Whipping - If there are any traces of egg yolks in the whites, they won't whip. Also, if there is any residual oil/grease in the mixing bowl or on the mixing beaters. Be careful when separating the eggs and wipe down the bowl and beaters first.
Sift Flour Twice - This will aerate the flour (and powdered sugar), making it easier to fold into the whites, and baking a light and fluffy cake.
Ungreased Cake Pan - 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 to happen.
Storage - Cover the cake and store at room temperature for up to 2 days, or covered and refrigerated for up to 5 days.
Freezing - Wrap the cake tightly in plastic wrap and keep at room temperature overnight. Then, slide it into a freezer bag and freeze for up to 3 months. Thaw in the refrigerator and bring to room temp to serve.
Whipped Topping - I used my blueberry dairy-free whipped cream in the photos. Vanilla whipped cream and strawberry whipped cream would also be delicious.

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