Have you ever seen anything that screamed 'SUMMER" more than these? Sweet and easy, light and perfectly wonderful - my family loves these much more than a traditional shortcake.
A perfect mini angel food bundt cake, topped with a cloud of sweetened whipped cream, dazzling with sliced fresh strawberries, and drizzled with fresh and sweet strawberry sauce. Pretty, petite and perfect!
If you prefer, you can bake these up as Angel Food Cupcakes, but I love any chance I get to use my Nordic Ware Bundlette & Heritage cake pans. Unlike a traditional Angel Food Cake that needs to be baked on an angel food or tube pan with a removable bottom, with no greasing allowed, these sweet little cakes bake up perfectly in these premium non-stick pans with only a light spray of Baker's Joy non-stick baking spray. You can literally just pop these out of the pan after they have cooled for ten minutes. So easy!
Homemade sweetened whipped cream is perfect on these, but if you're in a hurry, Cool Whip or Reddi Whip work just fine too. Some days it just about getting things done as quickly and easily as you can!
And sweet and red strawberries are now in season here, but you could also use fresh raspberries, blackberries, blueberries, or a combination of your favorite fresh berries on these cute little cakes.
Perfect for Memorial Day, the fourth of July, or any time you need a sweet little treat that will make everyone happy.
Go ahead...you know you want to taste one of these!
Angel Food Baby Cakes:
1-1/2 cups egg whites (about 12 large or 10 extra large eggs, room temperature)
1-1/4 cup (140g) cake flour (sifted, spooned & leveled if not using grams)
1-1/4 cup powdered sugar
1-1/2 teaspoon cream of tartar
1/8 teaspoon salt
½ cup super fine sugar
1 teaspoon pure Vanilla Extract
1/8 teaspoon pure Almond Extract
1 cup heavy cream
2 tablespoons granulated sugar
1/2 teaspoon pure Vanilla Extract
Strawberries: As many as you prefer! You can also substitute fresh raspberries, blackberries or blueberries, or combine your favorite fresh berries.
Nordic Ware Bundlette/Muffin Pans
(I use and recommend both the Commercial & Heritage premium non-stick pans)
Fine mesh stainless steel strainer
Baker’s Joy Non-Stick Baking Spray
HOW I MAKE THESE:
YIELD: 10 mini-bundt cakes
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