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Mini Angel Food Cakes

January 24, 2016

This is one of my go-to recipes for using up extra egg whites (the other is chocolate meringues). The recipe uses three egg whites and makes two cakes. The cakes freeze well too. And, actually, so do egg whites. If I don’t have three leftover egg whites at once, I freeze them and make the cakes later when I have enough. You need 2 mini tube pans (2-cup size) for this recipe, as well as something to hold the cakes up while they cool (see note at the bottom).


6 Tbsp cake flour (1.5 oz)

1/2 cup sugar (3.5 oz)

pinch salt

3 egg whites, room temperature

1/2 tsp cream of tartar

1/4 tsp vanilla extract

Mix the flour, half the sugar, and the salt in a small bowl. In a large bowl, whip the egg whites and cream of tartar with an electric mixer on medium-low until foamy (about 1 min). Turn the mixer to medium-high and mix another minute, or until it forms soft, billowy mounds. Slowly add the remaining sugar and whip until the whites are glossy and form soft peaks (1 to 3 min). Add the vanilla and whisk it in by hand. Sift half the flour mixture over the egg whites and gently fold it in with a large spatula. Repeat with the rest of the flour. Divide the batter between two mini tube pans.

Bake at 325 degrees F for 30-35 min, until a toothpick inserted in the cake comes out dry. Invert the pans over an upside-down kitchen funnel to cool completely (about an hour). Run a knife around the cake to loosen it and remove it from the pan.

Note: If you don’t have 2 kitchen funnels to cool the cakes, the recipe suggests using a beer bottle with a chopstick in it. That didn’t work so well for me, but plastic squeeze bottles with pointy lids worked fine.

(Recipe from America’s Test Kitchen’s Cooking for Two: 2010)


From → Cakes

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