Mini Angel Food Cakes for Two
Indulge in the ethereal delight of "Mini Angel Food Cakes for Two," a perfectly portioned dessert designed for intimate moments or a cozy treat to share. These light, airy cakes are made with simple, wholesome ingredients like fluffy egg whites, a touch of vanilla, and just a hint of powdered sugar for sweetness. Expertly crafted in individual ramekins, they bake to golden perfection in under 20 minutes, offering a delicate texture that feels as though it's melting in your mouth. Perfect for a romantic evening or celebratory occasion, these mini angel food cakes are easy to customize — serve them with fresh berries, a drizzle of honey, or a dusting of powdered sugar for an elegant finish. With their small serving size and effortless preparation, this recipe brings the decadence of angel food cake to a more personal scale without compromising on flavor or charm.
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Recipe Information
Ingredients
- 2 tablespoons All-purpose flour
- 2 tablespoons Powdered sugar
- 2 large Egg whites
- 3 tablespoons Granulated sugar
- 0.25 teaspoon Cream of tartar
- 0.25 teaspoon Vanilla extract
- 0.125 teaspoon Salt
- as needed Nonstick cooking spray
Instructions
Preheat your oven to 350°F (175°C) and lightly grease two ramekins with nonstick cooking spray.
In a small bowl, sift together the all-purpose flour and powdered sugar twice to ensure a light, airy texture. Set aside.
In a medium mixing bowl, add the egg whites, cream of tartar, and salt. Use a hand mixer on medium speed to beat the mixture until soft peaks form, about 2–3 minutes.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the mixture on medium-high speed. Beat until stiff, glossy peaks form, approximately 2–3 minutes more.
Gently fold in the vanilla extract using a spatula.
Sift 1/3 of the dry ingredient mixture over the whipped egg whites and fold gently to incorporate. Repeat in two more additions, being careful not to deflate the batter.
Divide the batter evenly between the prepared ramekins. Smooth the tops with a spatula.
Place the ramekins on a baking sheet and bake in the preheated oven for 18–20 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cakes to cool completely in the ramekins. Once cool, run a knife around the edges to loosen and gently remove the cakes.
Serve plain, or with fresh berries and a dusting of powdered sugar for extra flair.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.1 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 406 mg | 18% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 52.8 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 250 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
