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
Ingredients
- 1½ cups superfine sugar, divided
- 1 cup sifted cake flour
- 11 large egg whites*, at room temperature
- 1 teaspoon cream of tartar
- ¼ teaspoon coarse salt
- ½ teaspoon ground cinnamon
- 1 vanilla bean, seeds scraped and reserved
- 1½ cups confectioners’ sugar
- 12 medium strawberries, hulled and thinly sliced.
- 12 small raspberries
Instructions
- Preheat oven to 325 ̊.
- Spray a 12-well removable-bottom square baking pan with nonstick baking spray with flour. Set aside.
- In a small bowl, whisk together ¾ cup sugar and cake flour.
- 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.
- Sift flour-sugar mixture over egg whites in 4 separate additions, gently folding in after each.
- 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.
- 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.
- Coat each cake evenly with confectioners’ sugar.
- Just before serving, top each cake with sliced strawberries and a raspberry.
TeaTime Magazine https://teatimemagazine.com/
From TeaTime January/February 2012