Mini Angel Food Cake
Be the first to rate it
A light, airy angel food cake made from three egg whites in a small baking dish.
Ingredients
- 6 Tbsp granulated sugar divided
- 4 Tbsp all-purpose flour
- ½ Tbsp cornstarch
- ⅛ tsp salt
- 3 large egg whites room temperature
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
Equipment
- hand mixer
- mixing bowl
- fine sieve
Directions
- Heat the oven to 325°F with a rack in the middle. Do not grease the 5-by-5-inch or 5-by-7-inch baking dish.
- Mix 3 tablespoons of the sugar with the flour, cornstarch, and salt.
- Beat the egg whites and cream of tartar on medium-low for about 1 minute, until foamy. Turn the mixer to medium-high and slowly add the other 3 tablespoons of sugar, beating 3 to 4 minutes more, until soft peaks form.
- Beat in the vanilla. Sift the flour mixture over the egg whites and fold it in gently so they stay airy.
- Spread the batter in the ungreased dish and set it on a baking sheet. Bake for 25 to 27 minutes, until a toothpick in the center comes out clean.
- Right away, turn the dish upside down on a rack and let the cake cool that way for about 2 hours. Run a thin knife around the edges to release it.
Notes
The pan must stay ungreased, and the cake must cool upside down so it doesn’t sink.
Nutrition
Serving: 61g | Calories: 123kcal | Carbohydrates: 26g | Protein: 4.5g | Fat: 0.1g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 130mg | Potassium: 104mg | Fiber: 0.2g | Sugar: 19g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 3.8mg | Iron: 0.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; egg whites counted as raw egg white (one large white 33 g). Brands and portions vary, so use it only as an approximation.