Wednesday, July 11, 2018

Mini Angel Food Cake {baked in a loaf pan}

Angel Food Cake in a loaf pan

Angel food cake is one of my all time favorites, especially during the summer when it's
served with lemon curd or whipped cream and fresh berries!
Such a light and refreshing dessert.

Last year I made a homemade angel food cake for the first time ever and I couldn't
believe how much better it tasted than a box mix! Since then I've never gone back!
Sometimes a regular size cake is just too much when it's just my husband and I, so
when I discovered a recipe for angel food cake in a loaf pan I was so happy!

This recipe will be on repeat all summer!

Angel Food Cake in a loaf pan

Angel Food Cake in a loaf pan

Angel Food Cake in a loaf pan

Mini Angel Food Cake {baked in a loaf pan}

3/4 granulated sugar, divided
1/2 cup all-purpose flour
1 T cornstarch
7 large egg whites
2 tsp. vanilla extract
3/4 tsp. cream of tartar
1/4 tsp. salt

Preheat oven to 325 degrees. Have a 9 inch bread loaf pan ready - make sure that
it is NOT a non-stick pan.

In a small bowl whisk together 1/4 cup of the sugar, flour and cornstarch. Set aside.

In the bowl of a stand mixer, using the whisk attachment, mix egg whites, vanilla,
cream of tartar and salt. Beat on medium speed until foamy, about 30 seconds.
Slowly add the remaining 1/2 cup sugar, one tablespoon at a time while the mixer
is running. Increase speed to high and beat until soft peaks form, about 4 minutes.

Add 1/3 of the dry ingredients and gently fold them into the egg whites using a rubber
spatula. Repeat with the remaining flour in two increments. Make sure no lumps of
flour remain. This process should take about 5 minutes.

Pour batter into loaf pan and place the loaf pan on a baking sheet. Bake for 38-42
minutes. The cake is done when the top is no longer sticky to the touch.

Once the cake comes out of the oven, immediately turn it upside down and invert it
over two cans. The cake needs to cool upside down so that it doesn't deflate. Let it
cool for at least an hour.

Once cake is cool, run a knife around the edges of the pan and gently let the cake
fall on it's side onto a cutting board. Use a serrated knife to slice the cake into even

Serve with lemon curd, whipped cream and fresh berries.


Recipe from Dessert for Two.

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