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Mini Angel Food Cake

Course Dessert
Cuisine American
Keyword egg white recipe, light dessert, small angel food cake, small batch cake
Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings 4 servings
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

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.