One of our favorite recipes for special occasions is strawberry angel food delight. Mini angel food cakes put a fun spin on this classic dessert with fresh strawberries and whipped cream.
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It’s time for our first Pinterest challenge this year, and we are so excited to share our favorite recipes for Valentine’s Day. This group really knows how to cook and bake, so I’m sure you will find loads of recipes you’ll want to try.
If this is your first time to join us for a Pinterest challenge, this is how it works. Our host Cindy over at County Road 407, selects a photo for us to recreate, and each participant puts their own spin on the photo. The exception this month is that we’re in the kitchen whipping up recipes instead of decorating.
If you’re stopping by from my sweet friend Julie of My Wee Abode, welcome to Thistle Key Lane. Julie’s black forest trifle looks so delicious!
All the links for everyone participating in our Pinterest challenge is at the end of my post. To see last year’s PC click on Neutral Valentine’s Day Cloche Vignette.
Angel food cake is usually the first dessert the Mister will request when Valentine’s Day or his birthday rolls around. He also loves it with buttercream icing, but this time we’re skipping those extra calories.
I think you’ll enjoy creating and serving this easy strawberry angel food delight recipe. Mini cakes make such a pretty presentation and perfect for parties or small get togethers.
Just thinking about the sweet strawberry juices and whipped cream soaking into the angel food cake is making me hungry. Oh it’s so good!
Strawberry Angel Food Delight Recipe
Mini Angel Food Cakes
- 5 egg whites (room temperature)
- 1/2 cup powdered sugar
- 1/2 cup flour
- 1/2 cup granulated sugar
- 1 tsp cream of tartar
- 1 tsp pure vanilla extract
- Separate eggs and allow egg whites to come to room temperature in a large stainless mixing bowl for about 30 minutes.
- Preheat oven to 350 F. Make sure all utensils bowls and angel food cake pan is clean and free of any oils or grease. Do not grease angel food pan.
- Sift flour and powdered sugar together in a bowl and set aside.
- Using the whip attachment on your stand or hand mixer, whip the egg whites at medium speed until frothy.
- Slowly add granulated sugar, cream of tartar and vanilla to the frothy egg whites.
- Fold in the flour and sugar mixture in stages. Be sure to scrape the bottom of the bowl to make sure there are no dry ingredients left.
- Pour or spoon batter into your mini angel food cake pan. Drag a plastic knife, spatula or wooden skewer through the batter to remove any air bubbles.
- Bake for 18 to 22 minutes.
- Cake should be slightly brown and spring back to a light touch when done.
- Invert cake and allow to cool completely before removing cakes from the pan. I’m using four ramekins to elevate the pan.
- Use a plastic knife or wooden skewer around the edge and center of each cake to release.
- Garnish with whipped cream and strawberry topping below.
Recipe is based on the Nordic recipe enclosed with the pan.
Strawberry Topping
- 2 cups fresh strawberries cut into small pieces
- 2 tbs granulated sugar
- 1 tbs orange liquor (optional)
- While the mini angel food cakes are baking, cut strawberries into small pieces and place in a small bowl.
- Sprinkle sugar over strawberries and stir. This will help them to release their juices.
- Optional step: Add 1 or 2 tablespoons of orange liquor to the strawberries for an extra boost of flavor. My favorite orange liquor is Cointreau, but you can also use Grand Marnier.
- Cover and chill in the fridge until ready to serve.
- Will keep up to three days in the fridge.
Recipe Notes
I suggest using a stainless or glass mixing bowl when making angel food cake. Plastic and ceramic bowls can have traces of oil which will interfere with the rising process.
If you don’t have a cooling rack, use ramekins to elevate you cake pan during the cooling period. See photo above.
Something you should know about when removing the mini cakes from the pan is to be patient. It’s a bit of a challenge getting the cakes out in one piece, because they tend to stick on the bottom. I suggest using plastic knife to help loosen and lift the cakes out.
Pay close attention to step number 7 above. Some of my cakes had bubbles, because I forgot to drag a knife through the batter. Live and learn, right?!
If your cakes don’t look perfect, don’t worry, whipped cream and strawberries will hide all kinds of imperfections.
STRAWBERRY ANGEL FOOD DELIGHT RECIPE - MINI ANGEL FOOD CAKES
Ingredients
- 5 egg whites room temperature
- 1/2 cup powdered sugar
- 1/2 cup flour
- 1/2 cup granulated sugar
- 1 tsp cream of tartar
- 1 tsp pure vanilla extract
Instructions
- Separate eggs and allow egg whites to come to room temperature in a large stainless mixing bowl for about 30 minutes.
- Preheat oven to 350 F. Make sure all utensils bowls and angel food cake pan is clean and free of any oils or grease. Do not grease angel food pan.
- Sift flour and powdered sugar together in a bowl and set aside.
- Using the whip attachment on your stand or hand mixer, whip the egg whites at medium speed until frothy.
- Slowly add granulated sugar, cream of tartar and vanilla to the frothy egg whites.
- Fold in the flour and sugar mixture in stages. Be sure to scrape the bottom of the bowl to make sure there are no dry ingredients left.
- Pour or spoon batter into your mini angel food cake pan. Drag a plastic knife, spatula or wooden skewer through the batter to remove any air bubbles.
- Bake for 18 to 22 minutes.
- Cake should be slightly brown and spring back to a light touch when done.
- Invert cake and allow to cool completely before removing cakes from the pan. I'm using four ramekins to elevate the pan.
- Use a plastic knife or wooden skewer around the edge and center of each cake to release.
- Garnish with whipped cream and strawberry topping below.
STRAWBERRY TOPPING
Ingredients
- 2 cups fresh strawberries cut into small pieces
- 2 tbs granulated sugar
- 1 tbs orange liquor optional
Instructions
- While the mini angel food cakes are baking, cut strawberries into small pieces and place in a small bowl.
- Sprinkle sugar over strawberries and stir. This will help them to release their juices.
- Optional step: Add 1 or 2 tablespoons of orange liquor to the strawberries for an extra boost of flavor. My favorite orange liquor is Cointreau, but you can also use Grand Marnier.
- Cover and chill in the fridge until ready to serve.
- Will keep up to three days in the fridge.
For more mini dessert ideas click on Mini Pound Cake Recipe and Mini Rum Cake Recipe.
Shop Supplies
Be sure to follow Thistle Key Lane on Pinterest, where the boards are up to date with recipe ideas that you can use right now!
Now I’m sending you over to My Family Thyme. Lynne’s chocolate covered rice cakes look pretty yummy to me! Thank you so much for stopping by today. Time to settle in with your favorite beverage and enjoy visiting all the Pinterest challenge links below.
Cheers!
Our Pinterest Challenge Continues…