• 13 Ratings

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.

Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Reviews

13 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 7
  • 1 star values: 0