Mini Angel Food Fruit Cake |
Prep time: 2 hours
Cook time: 20 mins
Total time: 2 hours 20 mins
- 1½ cups egg whites (~10 eggs)
- ½ cup confectioners’ sugar
- ½ cup all-purpose flour (cake flour works best)
- ¾ tsp cream of tartar
- ¾ tsp vanilla extract
- Pinch of salt
- ⅓ cup granulated sugar
- Pour egg whites from carton to measuring cup, and add to mixer bowl (or separate eggs and save yolks for later use). Let stand at room temperature for 30 minutes.
- Preheat oven to 350 degrees F.
- Blend confectioners’ sugar and flour together with a whisk.
- Add cream of tartar, vanilla and salt to egg whites and beat on high speed (8 on KitchenAid with flat paddle).
- Add sugar a little at a time while beating until sugar is dissolved.
- Once stiff peaks form, fold in flour mixture ¼ cup at a time (lowest speed on KitchenAid mixer).
- Gently spoon into two ungreased 4-inch ramekins.
- Bake for 15-20 minutes, until tops are golden brown and bounce back when you touch them with your finger like a sponge.
- Remove from the oven and cool 1 hour before removing.
- Use a knife to loosen the cakes from the ramekins.
- Slice each cake in half to get four pieces.
- Layer with whipping cream and fresh fruit.
Makes 1 4-inch angel food cake (4 layers)
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/mini-angel-food-fruit-cake/
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