MINI CAKE PAN RECIPES RECIPES

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MINI-PAN ANGEL FOOD CAKE RECIPE - FOOD.COM



Mini-Pan Angel Food Cake Recipe - Food.com image

Make and share this Mini-Pan Angel Food Cake recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 mini-cakes

Number Of Ingredients 7

8 egg whites
1 cup cake flour
1 1/4 cups sugar
1 teaspoon cream of tartar
1 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon salt

Steps:

  • Preheat oven to 325. In a large bowl beat egg whites till foamy, add the cream of tartar and salt, then beat till soft peaks form.
  • Add the vanilla and almond extracts, gradually add the sugar beating till mix is stiff. Sift flour over batter and gently fold it inches
  • Fill each ungreased mini-pan to 2/3 full. Bake 20 minutes or until crust looks deep golden brown and cracks feel dry. Do not underbake!
  • Immediately invert pan onto two glass bottles, letting cakes cool completely before removing from pan. Loosen sides with nylon or plastic spatulas to prevent scratching.
  • Top with chocolate frosting or whipped cream as desired. Add sliced fruits like strawberries, raspberries, or kiwi!

Nutrition Facts : Calories 272.1, FatContent 0.3, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 170.8, CarbohydrateContent 60.3, FiberContent 0.4, SugarContent 42.2, ProteinContent 6.7

MINI-PAN ANGEL FOOD CAKE RECIPE - FOOD.COM



Mini-Pan Angel Food Cake Recipe - Food.com image

Make and share this Mini-Pan Angel Food Cake recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 mini-cakes

Number Of Ingredients 7

8 egg whites
1 cup cake flour
1 1/4 cups sugar
1 teaspoon cream of tartar
1 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon salt

Steps:

  • Preheat oven to 325. In a large bowl beat egg whites till foamy, add the cream of tartar and salt, then beat till soft peaks form.
  • Add the vanilla and almond extracts, gradually add the sugar beating till mix is stiff. Sift flour over batter and gently fold it inches
  • Fill each ungreased mini-pan to 2/3 full. Bake 20 minutes or until crust looks deep golden brown and cracks feel dry. Do not underbake!
  • Immediately invert pan onto two glass bottles, letting cakes cool completely before removing from pan. Loosen sides with nylon or plastic spatulas to prevent scratching.
  • Top with chocolate frosting or whipped cream as desired. Add sliced fruits like strawberries, raspberries, or kiwi!

Nutrition Facts : Calories 272.1, FatContent 0.3, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 170.8, CarbohydrateContent 60.3, FiberContent 0.4, SugarContent 42.2, ProteinContent 6.7

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