MINI ANGEL FOOD CAKE PANS RECIPE RECIPES

Steps:

• Preheat oven to 375 degrees F. Sift flour with 1/3 cup sugar 3 times.
• In a large bowl, beat egg whites and salt with electric mixer until foamy; add cream of tartar and beat until soft peaks form. Gradually beat in the remaining 1/3 cup of sugar and beat until stiff peaks form; fold in vanilla. In two additions, gently fold in flour mixture until just combined. Divide batter between the two pans; place on sheet pan.
• Bake 20 to 22 minutes or until browned and toothpick inserted comes out clean. Invert pans on cooling grid to cool. Loosen cakes from pans with spatuals; remove from pans.

Steps:

• Preheat oven to 350ºF. Sift cake flour and powdered sugar into a bowl. Add sea salt and 1/2 cup of granulated sugar and set aside.Place egg whites in metal stand mixer bowl. Sprinkle over cream of tartar. Fit mixer with the whisk attachment and whip on medium speed for 30 to 60 seconds or until frothy. With the mixer running, gradually add remaining 1/4 cup of sugar. Increase speed to high and whip until egg whites form medium-soft peaks, about 3 to 5 minutes. Fold in vanilla and almond extracts. Unlatch bowl from mixer base.Sprinkle half of flour mixture over top of beaten egg whites. Gently incorporate with a large rubber spatula using a folding motion so as not to deflate the egg whites. When flour is mostly incorporated, sprinkle over the remaining flour and fold again, thoroughly scraping the sides and bottom of the bowl until just incorporated and no dry ingredients remain.Transfer batter to a gallon-sized zip-top bag and seal. Cut off about 1/2 inch of the corner of the bag to form a make-shift piping bag. Pipe batter into ungreased mini angel food cake molds, filling each cavity about 2/3 of the way full. (If making a full-size angel food cake, simply pour the batter into the ungreased pan, no piping bag necessary). Smooth tops with a small spatula.Bake for 18 to 20 minutes (30 to 35 minutes for a full size cake) until the tops are evenly golden brown and a toothpick or skewer inserted in the middle comes out clean.Carefully invert pan, using pint glasses to support the upside-down pan as needed. Let cool for one hour before gently loosening edges of cakes with a thin metal spatula and removing from pan.To make whipped cream, place chilled whipping cream into the metal bowl of stand mixer fitted with the whisk attachment (you can even chill the metal bowl to make the cream more sturdy when whipped). Sprinkle sugar over cream and then whip on medium-high speed until cream forms medium-stiff peaks. Top cakes with a dollop of whipped cream and fresh fruit, as desired.