In my opinion, Angel Food Cake is one of the best things in the whole wide world. Today, I’m going to supply you with a quaint little recipe for Angel Food Cake Cupcakes. These are the best thing ever.
Personally, I’m not big on sweets. I love to bake, more than I like to eat it. Of course, I’ll try most things I’ll bake, but I normally don’t continue to eat it.
There are a few exceptions to this rule: cookies, and Angel Food Cake.
I really wanted to follow a spring theme with baking for this season, and I thought the Angel Cake Cupcakes would be perfect. I chose to top mine off with whipped cream to serve as frosting, and decorate with sprinkles. If you choose to color your whipped cream, I suggest using pastel shades, as that kinda goes along with spring.
This recipe belongs to the lovely Mary Berry, but it’s Lemon Angel Cake. I chose to cut out the lemon. You can bake this in a regular Angel Cake Tube pan, or put it into cupcakes like I chose to. Also, it works best if you weigh the ingredients-your cake will come out fluffier.
Preheat your oven to 350ºF/180ºC/Gas Mark 4 and place the oven shelf on the bottom third of the oven.
Sift together the flour, and 100g (3.5 oz) of the 300g of sugar. Set this aside.
In the bowl of a stand mixer, if you are choosing to use one, whisk the egg whites on a very high speed until frothy. Add the vanilla extract, cream of tartar and salt. Continue beating until soft peaks form. (You can check this with this whisk-if you place the whisk in the mixture, and pull up mini “slopes” should form. Soft peaks mean that they fall over).
At a slightly slower speed, but still quite vigorous, add the rest of the separate sugar. You can do this at about a few tablespoons at a time. Whisk until slightly stiff peaks. (The peaks should mostly be able to hold their own weight, but at the very top, they ever so slightly tip over).
Almost Stiff Peaks
It Looks Like Hair Mousse
In three parts, gently fold in the flour mixture. Be careful as you don’t want to knock out all that lovely air that you just created.
Pour your batter into an UN-GREASED angel cake tin, or your lined cupcake cases. After you distribute your batter, lightly run a butter knife through the cake batter. You do this to remove giant air pockets-you don’t want gaping holes in your cake. This step is optional if you are making cupcakes.
Bake for 45-50 if making a cake, or 20-25 minutes (22 minutes is perfect for me). Or until your cake is golden, and a skewer comes out clean when inserted into your cake.
If making a cake: Immediately remove cake from oven when it is done, and let the cake cool upside down. Do this by inverted the cake tin on a glass coke bottle/wine bottle, or if your angel cake tin has legs, just simply invert your cake. Leave to cool until completely cool to touch (about an hour). Then, if cake has not fallen out of the tin, run a butterknife, gently, around the outer and inner edges of the tin. Hopefully, your tin has a removable base, and it will make this process a lot easier. Next, take a cranked/offset palette knife, and ease the cake from the removable base (if you have one). Place cake on desired serving spot.
If making cupcakes: Cool on wire rack, until completely cool to touch.
Decorate cake/cupcakes once cooled with whatever you prefer. I chose whipped cream to serve as frosting, and rainbow sprinkles to add as a touch of color. I dyed my whipped cream pastel shades-if you choose to dye your whipped cream, use gel paste food coloring. Gels don’t change the consistency of your frosting, whereas the liquids do.
***Note: If you are looking for a cake recipe were every cupcake comes out perfect, and uniform, I do not suggest using angel cake. Angel Cake has a mind of it’s own, and they will not all be uniform. But!!!! Do not fear for that is what frosting is for! ;)
So there you go! Angel Cake Cupcakes! I hope you enjoy making these as much as I did.
Thanks so much for reading!
Angel Cake Cupcakes
Angel Cake. In my opinion, Angel Food Cake is one of the best things in the whole wide world.