Angel Food Cake! This airy cake is so easy to make and they’re like a cross between marshmallow and meringue cake, it’s so soft and fluffy.

All of the deliciousness of a full sized cake, perfectly sized for two.

This cake comes out so light and fluffy, and is quite close to a classic angel food cake. But it uses just 3 eggs, and you don't have to waste the yolks! Please note that the prep time is hands-on time only. The cake does need ample cooling time before it is served.

Light & Airy Mini Angel Food Cake are prepared in small loaf pans using whipped egg whites and without cream of tartar. There is technique required in preparing this angel food cake recipe from scratch, but I will walk you through the process to ensure your success. Serve with fresh berries and whipped cream.

Ingredients: 3/4 cup sifted cake flour 1/3 cup sifted powdered sugar 1/2 teaspoon fine sea salt 3/4 cup granulated sugar, divided 1 cup (9 ounces) egg whites (from 7 to 8 large eggs), at cool room temperature 1 teaspoon cream of tartar 1 teaspoon vanilla extract 1/2 teaspoon almond extract For Topping 1 cup heavy

I got this recipe off of the package that contained 2 mini angel food cake pans (4 1/2 X 2" ). I made 1/2 of the recipe for one cake and it turned out perfectly and would serve 2-3 for one cake. I served it with fresh strawberries, ice cream and whipped topping and it was a hit.

Why do angel food cake recipes always require using a bunt pan and only come in servings of 8 or more? This perfect spring/summer dessert needs to be enjoyed more often than at large family gatherings. If you have ever wondered the same thing, this post is for you. Small batch and single serve angel…

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