Why do angel food cake recipes always require using a bunt pan and only come in servings of 8 or more? This perfect spring/summer dessert needs to be enjoyed more often than at large family gatherings. If you have ever wondered the same thing, this post is for you. Small batch and single serve angel food cake is here and don’t worry, I have adjusted the recipe so you can also make 4 or 6 servings in the event you have a few guests coming over.
I love angel food cake for its airy fluffy texture. It’s also the perfect complement to whipped cream and berries. My little kitchen helper and I decided to try making these mini-individual cakes and enjoyed the results so much that we will definitely be making this recipe again over summer break.
The key to this recipe is greasing the ramekins and coating them with sugar. This allows the cake batter to rise in the classic angel food cake fashion. As a bonus, there is this amazing slightly crunchy sugar exterior that you get to enjoy with each bite. The second key technique is turning the ramekins on their side to cool. Typically when a large angel food cake is baked it’s turned upside down so the light airy crumb doesn’t fall flat due to gravity, so turning it upside down counteracts that from happening. Obviously we can’t turn the ramekins upside down, so placing them on their side will help them not fall. Serve with whipped cream and berries and enjoy the beautiful weather this spring and summer.
Cook Time 16-18 minutes
Ingredients (to make 4) reference above for making 2 or 6 servings
1/2 Cup- Confectioners Sugar
1/2 Cup Cake Flour
1/4 tsp Salt
4 Eggs Whites
4 TBL White Sugar
1/2 tsp Cream of Tarter
- Preheat oven to 350 degrees
- Prep the 6oz ramekins. Spray with cooking baking spray, then add 1 tablespoon of sugar into the first ramekin. Slowly roll the sugar around and coat the entire ramekins. As you are rolling the sugar have the extra fall into the next ramekin. Repeat the process and set aside the sugar coated ramekins. I bake mine on a 1/4 baking sheet so I place all my ramekins onto the sheet ready to go.
- In a medium bowl combine the Confectioners Sugar, Cake Flour and Salt, set aside
- In another medium bowl add the egg whites, white sugar and cream of tarter (for an extra touch you could alway add an 1/8 tsp vanilla). Attach the whisk attachment to the hand mixer, whisk on high for 3 minutes or until you have soft peeks.
- Add in your dry ingredients and fold them in not to deflate the egg white mixture.
- Pour mixture into the ramekins. Fill almost to top. (reference image above)
- Bake for 16-18 until golden brown top.
- As soon as you pull them from the oven use an oven mit and tongs to transfer them to a cooling rack. Place the ramekins on their sides so they don’t collapse. Allow to cool completely, then enjoy with berries and whip cream.
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