Spring has officially sprung, y’all! ??? Hallelujah! ?? The days of snow and cold, dreary weather are (almost ??) behind us, and we are all about it! ??
Spring is one of the prettiest times of the year. All the greenery begins to brighten up again, flowers start to bloom, pastel shades of literally everything start to line the aisles of every grocery store and craft shop…oh don’t act surprised that we went there. Of course we did!? ? This is a baking and craft blog, what do you expect? ??♀️ Candy, baking supplies, craft materials are ALWAYS on our mind. Anyways, you guys get the idea. The sun is finally shining, people! ? In other words…winter hibernation period is over!
Easter isn’t too far away either, and we are all about it! For some reason, a lighter dessert has always been our go-to option for this holiday celebration. Be it the weather, or summer right around the corner…who knows why…but something light and sweet has been on our mind.
Inspiration behind today’s featured post comes from our family’s deep love of Angel Food cake. ??? Isn’t it the best!? It’s light, full of sweet flavor, and can be topped any way you want…with powdered sugar, the classic choice of Cool Whip, a richer whipped cream, all the fresh fruit you can get your hands on…heck, we even dabble in a scoop of Blue Bell vanilla bean ice cream ? if we really want to get crazy.
Angel Food cake is easily purchased pre-made at your local grocery store or bakery, but are you aware of how easy it is to make at home? Seriously! It’s not only easy, it’s sooo much better homemade, warm, right out of the oven. ?
We decided to turn our homemade classic version into a smaller, personalized treat via a mini bundt cake pan! Voila! Mini Angel Food Bundt Cakes for the win!
Serve these at your upcoming Easter brunch, lunch or dinner and everyone will remember you for it…trust us! They. Are. Perfect!
We repeat…they are simple to make. No, really…they only take about 20 minutes or so to prep, and bake 18 to 20 minutes in the oven. Plus, look how cute they are!?
We used the Nordic Ware Heritage Mini Bundt Cake pan, but feel free to use whatever design you prefer. That’s part of the fun…there are so many options out there! 🙂
We decided to go wild ? and top ours with mini Hershey’s milk chocolate Easter egg candies and powdered sugar. You do you!
That’s right, y’all…spread your bad-ass babe wings, you have homemade Angel Food cake to make!???
What You Need
12 large egg whites
1 and 1/4 cup cake flour
1 and 1/4 cup powdered sugar
1/2 cup granulated sugar
1 tsp vanilla extract
1 and 1/2 tsp cream of tartar
1/4 tsp salt
Hershey’s Easter Milk Chocolate Egg Candies (optional), for topping
Extra powdered sugar (optional), for topping
Step by Step
1. Preheat oven to 350 degrees.
2. Spray your mini bundt cake pan vigorously with Baker’s Joy or Non-stick baking spray. Sprinkle with extra flour if preferred. Set aside.
3. Combine cake flour and powdered sugar in a medium bowl, whisk together. Set aside.
4. With a whisk attachment, whisk the egg whites, vanilla, salt and cream of tartar on high in a stand mixer for 4-5 minutes until high peaks form.
5. Add granulated sugar slowly to the stand mixer, and mix until combined.
6. Turn off mixer and switch to a paddle attachment.
7. On low speed, slowly add in the flour and powdered sugar mixture, and mix until just combined.
8. Fill each mini bundt pan cavity to the top with batter.
9. Bake for 18 to 20 minutes, or until golden brown.
10. Let mini bundt cakes cool in the pan for about 20 minutes.
11. Remove from pan carefully and let cool completely on a wire cooling rack.
12. Serve topped with a sprinkle of powdered sugar and berries, whipped cream, Cool Whip, or whatever topping you wish! 🙂
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Preheat oven to 350 degrees. Spray your mini bundt cake pan vigorously with Baker's Joy or Non-stick baking spray. Sprinkle with extra flour if preferred. Set aside. Combine cake flour and powdered sugar in a medium bowl, whisk together. Set aside. With a whisk attachment, whisk the egg whites, vanilla, salt and cream of tartar on high in a stand mixer for 4-5 minutes until high peaks form. Add granulated sugar slowly to the stand mixer, and mix until combined. Turn off mixer and switch to a paddle attachment. On low speed, slowly add in the flour and powdered sugar mixture, and mix until just combined. Fill each mini bundt pan cavity to the top with batter. Bake for 18 to 20 minutes, or until golden brown. Let mini bundt cakes cool in the pan for about 20 minutes. Remove from pan carefully and let cool completely on a wire cooling rack. Serve topped with a sprinkle of powdered sugar and berries, whipped cream, Cool Whip, or whatever topping you wish! 🙂 1. Be sure to spoon and level your flour. Too much flour will make the cakes a bit too heavy.
2. Depending how full you fill your cavities, you can get about 10-12 mini cakes out of this. This is approximate, depending on the shape of your bundt cake pan. Using the above pan, I am able to bake 12 mini cakes.
3. If you prefer, feel free to make a full sized cake. Bake 30 - 35 minutes (or until golden brown). 🙂Mini Angel Food Bundt Cakes
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Ingredients
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