Small Batch + Single Serve Angel Food Cake

Small Batch Single Serve Angel Food Cake

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.

Small Batch Single Serve Angel Food Cake
Small Batch Single Serve Angel Food Cake
Small Batch Single Serve Angel Food Cake
small batch Single Serve AngelFoodCake

Recipe
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

Steps:

  • 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.

Products Used

White 6 oz Ramekins
Glass bowls
Hand mixer
GIR Mini Spatula in Red
Measuring Cups
Measuring Spoons

(This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links)

20 thoughts on “Small Batch + Single Serve Angel Food Cake

  1. I am hesitant about spraying the ramekins with cooking spray because you never use oil in an angel food cake. Are you sure it will rise when spraying the ramekins?

    Like

    1. Hi! Thank you for asking. The ramekins need to be sprayed in order for the sugar to stick to the interior part of the ramekins. It’s the sugar that will ensure that they will rise. You can see the picture of the sugared ramekins in the first set of images, bottom right corner. They are so delicious, enjoy!

      Like

  2. Hi, I want to reduce the amount of sugar in the 6 serving recipe..how much can I reduce without affecting the fluffiness of the cake?

    Like

    1. Thank you for your comment. I have not tried this in cupcake form. You would need to treat the cupcake pan in the same manner with the sugar, then you might run into a problem when cooling. They need to be turned on their side so the cake doesn’t fall. It might be tricky with a cupcake pan. If you do try and are successful let me know!! Enjoy, Nicole

      Like

      1. I made the serving size 4 recipe in a small loaf pan & I even changed the recipe making my own cake flour with GLUTEN FREE flour! It turned out soooooo gooood! omg! Thank you so much! 🙂 If I try cupcakes, I’ll come back and post about it.

        Like

  3. Do you think you can frost these a little bit without them crumbling? I’m looking for a milk free cake for my one year old’s birthday to make for her little cake because she has a milk protein sensitivity. These seem like a nice easy enough solution, I’ve made plenty of homemade cakes for my other kids but never angel food but I also will be making a dairy free frosting for it just to have a this layer of color.

    Like

    1. Hi! Thank you for your message. If you can pipe the frosting on, I don’t see why it wouldn’t work. Once the cake has cooled it should take on the piped frosting pretty well. Best of luck and Happy Birthday to your little one!

      Like

  4. If I wanted to bake this in a regular sized loaf pan do you think the 6 servings would be enough? Or would I need 8? I see someone commented about using a smaller load pan and using the 4 recipe.

    Thanks!

    Like

    1. Sorry for the delay. I have not made the recipe using a loaf pan, but I was impressed that a reader was able to get good results. If she was successful with a 4 serving recipe I don’t see why a 6 serving won’t work.

      Like

    1. Hi Ashley, I have never frozen the angel food cake after baking. I assumption is that you can’t, considering they are best once they are cooled. I’m not sure if freezing would affect the texture and have them deflate. Happy Baking

      Like

    1. Hi! The sugars are not 1:1. The confectioners sugar has a bit of cornstarch in it. You could take regular sugar 7/8 cup and 1 tablespoon of cornstarch and blend in a mixer to break it down.

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: