You’re looking at two slices of my all-time favorite and death-bed dessert: angel food cake. But not just any angel food cake: a mini angel food cake made in a loaf pan, doused with freshly (barely-sweetened) whipped cream and fresh raspberries. I’ve always loved angel food cake, even the store-bought variety. The boxed mix isn’t too bad either because you can’t deny the convenience of not having to separate one dozen eggs. You might also like my angel food cupcakes.
In this case, I made several batches of my small cheesecake recipe made in a loaf pan for a recent book signing I did in Dallas, and so I had leftover egg whites. I also made many batches of my small-batch sugar cookies, too! Whenever I acquire the magical number of seven leftover egg whites, then I make this small batch angel food cake. Side note: If you’re interested in living la vida small batch desserts, I have separate every single recipe on this site into recipes that use egg whites and recipes that use only egg yolks. You can always find these categories on my recipe index page, just in case you need to bookmark that.
This mini angel food cake is made in a standard 9" bread loaf pan, and it has a few non-negotiable steps.
Rules for this mini angel food cake:
Things to serve with this small batch angel food cake:
If you own my cookbook Sweet & Simple: Desserts for Two, you’ll recognize this as the angel food cake with jam. In the cookbook, I sliced this cake horiztonally into 3 sections (it’s best to use an electric carving knife for this), spread it with jam, and then stacked it back together, tightly wrapped it with plastic wrap and left in the fridge for 6 hours.
SaveSave *If you don’t have cream of tartar, leave it out. The cake won’t rise as high, but it will still taste great! SaveSave SaveSave
