Angel food cake was a new food adventure for my toddler and me. I have always wanted to try it since it’s a lighter dessert that can be topped with whipped cream and berries. A perfect New Year’s resolution dessert to keep in rotation when craving something sweet. We recently visited family and wanted to bring dessert, but knew dietary restriction prevented me from making an over the top confection. I considered baking a large angel food cake, but with only four adults it would be excessive. These mini cakes checked off all the boxes, a two bite sweet ending to a meal without destroying anyone’s calorie intake. Making the cake wasn’t too difficult and to say my son loved the sifting part of the process would be an understatement. Even though not all the cake flour made it into the bowl, it was fun to see the pure joy and wonderment on his face.
Here are some tips from my experience:
- I don’t normally use the plastic guard that came with my stand mixer, but I didn’t want to risk my toddler missing the bowl completely and it worked great!
- I did not use muffin liners, but sprayed the muffin cups. If I used the liners there was a high probability that the cake would not come off the liners clean.
- Once the angle food cakes were removed from the oven they deflated a bit, so i would over fill the muffin cups more than a traditional cupcake or muffin batter.
Recipe Source: The Kitchn
Products Used:
Make and Taste 