Light and fluffy mini angel food cakes with homemade strawberry syrup and creamy whipped cream, sounds good, right? It is. These two cakes are amazing. You have to try these right now. Seriously, drop everything and make these.
Ingredients: Angel Food Cake (adapted slightly from here)
1 and 1/2 cups egg whites (10-12 large), room temperature (make sure to separate when cold!)
1 and 1/2 cups sugar, divided
1 cup sifted cake flour
1 tsp cream of tartar
1/4 tsp salt
2 and 1/2 teaspoons vanilla extract
4 cups sliced and hulled strawberries (about 1 pound)
1/4 cup granulated sugar
1/4 cup water
1 cup whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Recipe: Mini Angel Food Cakes
Preheat oven to 325F.
In a small bowl, whisk together 3/4 cup sugar and the cake flour. Set aside.
Beat egg whites until frothy, then add cream of tartar and salt.
Beat until fully incorporated. Then begin to add the remaining 3/4 cup of sugar 1-2 tablespoons at a time. When sugar has been added, beat egg whites to soft peaks. Soft peaks are when the egg whites stand up then droop when you lift the whisks up.
Don’t be afraid to slow down the mixer and check a few times as you get close. Do not beat all the way to stiff peaks.
Once you have soft peaks, add the vanilla and beat for a few seconds to evenly distribute.
Sift the flour/sugar mixture over the egg whites in 6-8 addition and gently fold it in after each addition. It is better to take your time and do it gently than to rush and deflate the egg whites.
Spoon batter into two ungreased mini tube pans with a removeable bottoms. Smooth the top with a spatula and tap the pan on the counter once or twice to ensure that there are no large bubbles lurking beneath the surface.
Bake for 30-35 minutes or until the tops spring back when touched.
.Allow to cool completely or overnight on a wire rack.
Gently run a thin knife around the sides, then around the bottom, of the pan to release the cake when you are ready to serve it.
Combine all the ingredients in a small pot over medium heat.
Bring to a boil for a few minutes then cook over medium heat for about 30 minutes.
Serve warm or cold over the angel food cake.
Freeze a small bowl and mixers for 15 minutes.
Beat all the ingredients until soft peaks form.