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Candies, Cakes, and Cookies: Mini Angel Food Cakes

An airy, angel food cake is the perfect dessert after a rich wedding feast. Since the cake is sweet, unsweetened whipped cream -- maybe with seasonal berries on the side -- works best as the accompaniment.

  • yield: Makes 1 dozen

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Ingredients

  • 1 1/4 cups cake flour (not self-rising), sifted
  • 1 1/2 cups sugar
  • Pinch of salt
  • 1 3/4 cups egg whites (about 1 dozen large eggs)
  • 1 1/2 teaspoons pure vanilla extract
  • 1 teaspoon cream of tartar

Directions

  1. Step 1

    Preheat oven to 350 degrees with a rack in the lower third. Sift together flour, 1/2 cup sugar, and salt into a medium bowl, and set aside.

  2. Step 2

    In a mixer fitted with the whisk, beat egg whites on medium-low until foamy, about 2 minutes. Beat in vanilla and cream of tartar until combined. Raise speed to medium-high, and beat until medium-stiff peaks form. Add remaining 1 cup sugar in a slow, steady stream, and continue beating until stiff (but not dry) peaks form.

  3. Step 3

    Sift 1/3 of reserved flour mixture over egg whites, and gently fold in with a rubber spatula until combined. Repeat twice with remaining flour mixture.

  4. Step 4

    Gently spoon batter into a large pastry bag without a coupler or tip. Pipe about 1 cup batter into each of 12 individual nonstick angel food cake molds.

  5. Step 5

    Bake, rotating molds halfway through, until tops of cakes are just golden brown and springy to the touch, about 15 minutes.

  6. Step 6

    Transfer angel food cake molds to a wire rack, and let cool completely, about 30 minutes. To unmold the cakes, invert molds and sharply rap them on a towel placed on a hard surface; carefully shake cakes out of molds onto work surface.

Source
Martha Stewart Weddings, Winter 2001

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Reviews (1)

  • 30 Jun, 2011

    Hello - How far in advance can these be made? I am thinking of making them for a dinner at church for about 600 people and will not be able to make them all at once.