Angel Food Cakes

Enjoy traditional angel food cake topped with mouthwatering strawberries by serving these heavenly petite cakes at your next tea. 

Angel Food Cakes

2015-09-25 02:01:35

Yield: 12 cakes • Preparation: 15 minutes • Bake: 40 minutes

Write a review

Save Recipe

Print

Ingredients

1. 1½ cups superfine sugar, divided
2. 1 cup sifted cake flour
3. 11 large egg whites*, at room temperature
4. 1 teaspoon cream of tartar
5. ¼ teaspoon coarse salt
6. ½ teaspoon ground cinnamon
7. 1 vanilla bean, seeds scraped and reserved
8. 1½ cups confectioners’ sugar
9. 12 medium strawberries, hulled and thinly sliced.
10. 12 small raspberries

Instructions

1. Preheat oven to 325 ̊.
2. Spray a 12-well removable-bottom square baking pan with nonstick baking spray with flour. Set aside.
3. In a small bowl, whisk together ¾ cup sugar and cake flour.
4. In a medium bowl, beat egg whites at medium speed with an electric mixer until frothy. Add cream of tartar and salt. Beat until combined. With mixer running, slowly add remaining ¾ cup sugar, and continue beating until soft peaks form. Add cinnamon and reserved vanilla seeds, beating until just combined.
5. Sift flour-sugar mixture over egg whites in 4 separate additions, gently folding in after each.
6. Divide batter evenly among prepared wells of pan. Smooth tops with a spatula. Gently tap pan on counter once or twice to release any air bubbles.
7. Bake until golden brown around edges, 30 or 40 minutes. Let cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
8. Coat each cake evenly with confectioners’ sugar.
9. Just before serving, top each cake with sliced strawberries and a raspberry.

TeaTime Magazine https://teatimemagazine.com/

From TeaTime January/February 2012