Mini Angel Food Cakes
Though it’s not often served at weddings, angel food cake never disappoints. Guests will be delighted by these individual versions of the heavenly confection; each one is glazed and then topped with a single sugared flower (an edible rose, viola, or primrose), making them elegant enough to present either in lieu of a classic wedding cake or as part of a dessert buffet. Cake stands dusted with pale pink sanding sugar give them the stature they deserve.
Ingredients
- 1 1/4 cups cake flour, not self-rising
- 1 1/2 cups sugar
- Pinch of salt
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1 1/2 teaspoon pure vanilla extract
- Poured Fondant Glaze
Directions
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Preheat oven to 350 degrees, with rack in lower third. Sift flour, 1/2 cup sugar, and salt into a medium bowl; set aside.
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Beat egg whites on medium-low speed in the bowl of an electric mixer fitted with the whisk until foamy, about 2 minutes. Mix in cream of tartar and vanilla. Raise speed to medium-high; beat until medium- stiff peaks form. Reduce speed to medium-low; add remaining 1 cup sugar in a steady stream. Beat until stiff (but not dry) peaks form; transfer to a large bowl.
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Sift one-third flour mixture over egg-white mixture; gently fold in with a rubber spatula. Repeat to incorporate remaining flour mixture. Gently spoon batter into a large pastry bag without a tip. Pipe batter into 1-cup angel food cake molds so each is 2/3 full.
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Bake, rotating molds halfway through, until cakes are pale golden and tops spring back when lightly pressed, 15 minutes. Let cool in molds on wire racks 30 minutes.
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Invert molds, and sharply rap them on a towel-covered work surface; gently release cakes from molds. Spoon poured fondant glaze over top of each cake, letting it drip down sides.
Photo Credit : Ian Darch
(Source: zazzle.com)
