Are you craving a light and fluffy angel food cake, but don't want to make a large batch? Look no further! Introducing the mini angel food cake made in a loaf pan, designed to satisfy your sweet tooth without the excess servings.
Image: Mini Angel Food Cake in a Loaf Pan. Small angel food cake for one or two people made in a bread loaf pan that makes 8 slices.
Imagine indulging in two slices of this heavenly dessert: a mini angel food cake made in a loaf pan, topped with freshly whipped cream and ripe raspberries. It's the ultimate treat that will leave you craving more.
Angel food cake has always held a special place in my heart, even the store-bought variety. But now, I've discovered the joy of making a mini version in a loaf pan. No need to worry about separating a dozen eggs like with traditional recipes. If you're a fan of angel food cake, you'll definitely want to try my mini angel food cupcakes as well.
The inspiration for this mini angel food cake came from having leftover egg whites from my small cheesecake recipe, which I made for a recent book signing event in Dallas. It's always exciting when these remnants lead to new and delicious creations.
When I have the magical number of seven leftover egg whites, I seize the opportunity to make this delightful small batch angel food cake. And for those who love collecting recipes based on their egg content, I've categorized them into "recipes that use egg whites" and "recipes that use only egg yolks" on my recipe index page.
This mini angel food cake is baked in a standard 9" bread loaf pan and features a few essential steps that you shouldn't skip.
Rules for this mini angel food cake:
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Use a regular pan, not a non-stick pan. The cake needs to stick and climb up the sides of the pan to reach its full height potential. Resist the urge to grease the pan. Don't worry; the cake will easily come out when you're ready to serve by gently running a knife around the edges.
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Beat the egg whites to soft, floppy peaks. Avoid overbeating them; you want them just right.
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Cream of tartar is optional. If you have it, adding a pinch will make the cake rise higher, although it may result in some cracks. Don't worry; those cracks only add to its charm.
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Remember to cool the cake upside down. This prevents it from sinking or deflating.
Now that you know the secrets to making the perfect mini angel food cake, let's talk about some delicious ways to serve it:
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Whipped cream, microwave lemon curd, and fresh berries. Top each slice with a dollop of whipped cream, a spoonful of tangy lemon curd, and some juicy berries for a delightful combination of flavors.
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Jam-filled slices for a fun surprise. Spread two slices with your favorite jam and pack them in a lunch box for a delightful treat that kids will love.
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Turn leftovers into breakfast. Dip any remaining cake pieces in custard and cook them as French toast for a unique and tasty morning meal.
If you're a fan of my cookbook, Sweet & Simple: Desserts for Two, you might recognize this angel food cake with jam. In the book, I slice the cake horizontally into three sections, spread it with jam, stack it back together, and refrigerate it tightly wrapped for six hours. It's a delightful variation that's worth trying.
So, if you're ready to indulge in a heavenly dessert made just for two, grab your loaf pan and get baking. The mini angel food cake awaits, promising a delightful experience for your taste buds. Enjoy!
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