Mini Angel Food Cakes
Though it's not often served at weddings, angel food cake never disappoints. Guests will be delighted by these individual versions of the heavenly confection; each one is glazed and then topped with a single sugared flower (an edible rose, viola, or primrose), making them elegant enough to present either in lieu of a classic wedding cake or as part of a dessert buffet. Cake stands dusted with pale pink sanding sugar give them the stature they deserve.
- Yield: Makes 1 dozen
Photography: Dana Gallagher
Source: Martha Stewart Weddings, Summer 2004
- 1 1/4 cups cake flour, not self-rising
- 1 1/2 cups sugar
- Pinch of salt
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1 1/2 teaspoon pure vanilla extract
- Poured Fondant Glaze
Preheat oven to 350 degrees, with rack in lower third. Sift flour, 1/2 cup sugar, and salt into a medium bowl; set aside.
Beat egg whites on medium-low speed in the bowl of an electric mixer fitted with the whisk until foamy, about 2 minutes. Mix in cream of tartar and vanilla. Raise speed to medium-high; beat until medium-stiff peaks form. Reduce speed to medium-low; add remaining 1 cup sugar in a steady stream. Beat until stiff (but not dry) peaks form; transfer to a large bowl.
Sift one-third flour mixture over egg-white mixture; gently fold in with a rubber spatula. Repeat to incorporate remaining flour mixture. Gently spoon batter into a large pastry bag without a tip. Pipe batter into 1-cup angel food cake molds so each is 2/3 full.
Bake, rotating molds halfway through, until cakes are pale golden and tops spring back when lightly pressed, 15 minutes. Let cool in molds on wire racks 30 minutes.
Invert molds, and sharply rap them on a towel-covered work surface; gently release cakes from molds. Spoon poured fondant glaze over top of each cake, letting it drip down sides.