The mini angel cakes are incredibly soft donuts with a delicate taste. Few ingredients: flour, sugar, and egg whites, no dairy, making them perfect for those who are intolerant. For breakfast with a cup of milk, for a snack with tea or hot chocolate, plain or glazed, the mini angel cakes are irresistibly delicious. If you are a fan of angel cake (the American donut) or chiffon cakes, you know that for this type of cake you need a special mold with feet and a removable bottom that should not be buttered and floured. And you also know that after baking, the cake must be cooled upside down. But for the mini angel cakes the dedicated mold does not have a removable bottom or feet, so, I must honestly tell you, it takes some effort to detach them. A small challenge: calm and patience are the secrets to succeeding quickly and well.
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- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Portions: 6 mini angel cakes
- Cooking methods: Electric oven, Oven, Stove
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 5 egg whites
- 2/3 cup powdered sugar
- 2/3 cup flour
- 2/3 cup granulated sugar
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 cup frozen berries
- 2 tablespoons brown sugar
- 1/2 lemon (juice)
- 1 pomegranate
Tools
- 1 Kitchen Aid Artisan Mixer
- 1 Spatula
- 1 Sieve
- 1 Mini angel cake pan
- 1 Cooling rack
- 1 Pan
Steps
Keep the egg whites at room temperature for thirty minutes before using them. In a bowl, sift the flour with the powdered sugar. In the mixer bowl, beat the egg whites until foamy. Slowly add the granulated sugar, cream of tartar, and vanilla extract. Slightly increase the speed and work until you get a soft mixture. Gently fold in the flour with the powdered sugar, being careful not to deflate the egg whites. Pour the batter into the mini angel cake pan and bake at 350°F preheated for 18/22 minutes. When the cakes are ready, take them out of the oven, run a spatula around the edge of each cake, and gently remove them from the mold. Cool them upside down on a cooling rack.
In a pan, cook the berries with the brown sugar and lemon juice for a few minutes. When the sauce is ready, let it cool before using it to decorate and serve the mini angel cakes. Add a few pomegranate seeds to the serving plates as decoration.
Notes
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