Bake for 12-15 mins until cooked through, or a skewer inserted into the middle of the cakes comes out clean. To make the fondant icing, sift the sugar into a bowl and mix with 1½-3 tbsp water until you have a thick, droppable icing. If you own my cookbook Sweet & Simple: Desserts for Two, you’ll recognize this as the angel food cake with jam. Small angel food cake for two! Send Text Message. Put the sugar and eggs in a large heatproof bowl over a pan of just simmering water, making sure the bottom of the bowl doesn’t touch the water. Use this to divide the tin into three sections crosswise, each about 8cm wide. The cake won't rise as high, but it will still taste great! Set aside. The cream of tartar is optional; leave it out if you don’t have it. All rights reserved. If your loaf pan is non-stick, it won’t work! Angel food cake is made with egg whites and no butter, which makes it low in cholesterol and virtually fat-free. Angel Food Cake Recipes Angel Food Cake Recipes. Email. We've collected our best renditions to add to your dessert repertoire. To the bowl of a mini stand mixer, add the egg whites, vanilla, cream of tartar (if using) and salt. Get the Cooks Professional Espresso Maker for just £39.99, Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. February 13, 2011 Skip gallery slides. You must use a regular pan, not a non-stick pan. Angel food cake for one or two in my house! Stack a sheet of baking parchment over a sheet of foil, then fold in half so the parchment is facing out. Leave to set slightly, then slice the cake into six even rectangles. Top with the raspberry sponge, then spread with the remaining buttercream and top with the lemon sponge. This mini angel food cake is made in a standard 9″ bread loaf pan, and it has a few non-negotiable steps. Leave one bowl of batter plain, then fold a drop each of pink food colouring and raspberry extract into the second bowl, and a drop each of yellow food colouring and lemon extract into the third bowl. Butter a 25 x 20cm baking tin, and line the base with baking parchment. Share on Twitter. Once the cake is cool, run a knife around the edges of the pan and gently let the cake fall onto a cutting board on its side. Small batch mini angel food cake for one or two people. To make the buttercream, beat the butter, sugar, vanilla and milk together for 5 mins with an electric whisk until pale and creamy. The cake needs to stick and climb up the sides of the pan in order to reach its full height potential. For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with cupcake liners, and lightly coat with cooking … In this case, I made several batches of my small cheesecake recipe made in a loaf pan for a recent book signing I did in Dallas, and so I had leftover egg whites. You can always find these categories on my recipe index page, just in case you need to bookmark that. Continue to beat on HIGH speed until soft, floppy peaks form, about 4 minutes. Nancy brightens up a cold winter's day with a gorgeous angel food cake. Print. Transfer the pink icing to a piping bag. © 2020 Discovery or its subsidiaries and affiliates. Save Pin. Made in a loaf pan! Treat guests to this colourful angel cake with decorative fondant icing. Facebook Tweet. Create a Recipe Makeover . Sign up for the Recipe of the Day Newsletter Privacy Policy. Spread the plain fondant icing over the top of the lemon sponge, making sure it doesn't drip down the sides. But not just any angel food cake: a mini angel food cake made in a loaf pan, doused with freshly (barely-sweetened) whipped cream and fresh raspberries. Side note:  If you’re interested in living la vida small batch desserts, I have separate every single recipe on this site into recipes that use egg whites and recipes that use only egg yolks. Good Food Deal You’re looking at two slices of my all-time favorite and death-bed dessert: angel food cake. Christina Lane is the author of 3 cookbooks all about cooking and baking for two. It will go down well with a cuppa for afternoon tea. If not, the cake might sink or deflate. We've collected our best renditions to add to your dessert repertoire. Be the first to rate this recipe! Trisha makes an airy Angel Food Cake and tops it with a Grapefruit Compote. To assemble the cake, put the plain sponge on a board and spread with half the buttercream. Small angel food cake made in a bread loaf pan that uses just 7 egg whites. Melt the butter, remove from the heat and set aside. Mini angel food cake in a loaf pan for two! It falls under the foam cake category, meaning it’s composed of flour, flavoring, eggs and sugar without any chemical leavening agents like baking powder. She has scaled down hundreds of recipes into smaller servings so you can enjoy your favorite dishes without the leftovers! Once the cake comes out of the oven, immediately turn it upside down and invert it over two cans (see photos). Angel food is perhaps the most fluffy, soft and delicate cake of all. You must cool this cake upside down, as shown below. Add a fifth of the mixture to the melted butter and mix to combine. Proper folding technique is down the middle and around the sides. Pour the butter mixture into the egg mixture, and carefully fold in along with the flour. Do not line or grease the pan in any way. Spread two slices with jam and stick it in a kid’s lunch box for a fun dessert. New! Small batch angel food cake to the rescue for Spring desserts and Mother's Day dessert. Preheat the oven to 325, and have a 9" bread loaf pan ready. Whenever I acquire the magical number of seven leftover egg whites, then I make this small batch angel food cake. Next, add 1/3 of the dry ingredients and fold them into the egg whites using a rubber spatula gently. 1 of 8. https://www.tasteofhome.com/collection/our-best-angel-food-cake-recipes *If you don't have cream of tartar, leave it out. Beat on medium speed until foamy, about 30 seconds. Single Serve Angel Food Cake. Do not, I repeat DO NOT grease the pan. In the cookbook, I sliced this cake horiztonally into 3 sections (it’s best to use an electric carving knife for this), spread it with jam, and then stacked it back together, tightly wrapped it with plastic wrap and left in the fridge for 6 hours.

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