There’s something extra-special about individual desserts, and these mini angel food cakes look (and taste) heavenly.
Ingredients:
- 1/3 cup (2 oz./60 g) all-purpose flour
- 1/4 cup (3/4 oz./20 g) Dutch process cocoa powder
- 3/4 cup (6 oz./185 g) sugar
- 6 egg whites
- 1/2 tsp. cream of tartar
- 1/4 tsp. kosher salt
- 1 tsp. vanilla extract
- Whipped cream, sliced strawberries and shaved chocolate for serving
Directions:
Preheat an oven to 325°F (165°C).
In a bowl, sift together the flour, cocoa powder and 1/4 cup (2 oz./60 g) of the sugar. Sift the flour, cocoa powder and sugar together again into a second bowl. Repeat the sifting twice more, transferring it from bowl to bowl. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on low speed until they start to foam, about 1 minute. Add the cream of tartar, salt and vanilla, increase the speed to medium and beat until soft peaks form, about 2 minutes. With the mixer running on medium speed, slowly add the remaining 1/2 cup (4 oz./125 g) sugar. Increase the speed to high and beat until stiff peaks form, about 2 minutes.
Remove the bowl from the mixer and sprinkle the flour mixture over the egg white mixture. Gently fold in with a rubber spatula, taking care not to overmix.
Transfer the batter to a pastry bag fitted with a large plain tip and pipe the batter into a 6-well mini angel food cake pan, filling each well about three-fourths full. Gently tap the pan on the counter a few times to remove any air pockets. Bake until the cakes are set and spring back lightly when touched, about 15 minutes.
Invert the pan onto the necks of 2 wine bottles set over a wire rack and let cool upside down for about 20 minutes. Run a paring knife around the edges of the wells to release the cakes, then turn the cakes out onto the rack. Let cool on the rack for about 10 minutes more. Top the cakes with whipped cream, strawberries and shaved chocolate and serve immediately. Serves 6.