Mini Kiwi Lime Angel Food Cakes

It seems Angel Food  cake has been around forever. I remember my mother making it from ‘scratch’, having those wonderful farm fresh eggs at her fingertips. It seemed she had no problem at all to bake this very tall, feather light cake even if she was using a wood burning stove  and had no control over an exact oven temperature.

Of course today, all we have to do is buy a ready made mix, add some water and there you have it, one big lovely angel food cake.

Brion has always loved this kind of cake, so when I noticed this little recipe on the  ninjakitchen.com website, I decided to make a few mini cakes. Of course, these little morsels were gone in no time!

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Mini Kiwi Lime Angel Food Cakes

Angel Food cake with fresh fruit what could be more 'guilt free'.

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Course

dessert

Servings

MetricUS Imperial

Ingredients

Angel Food Cake

• 1/2 cup cake or all-purpose flour
• 6 Tbsp sugar, divided
• 6 egg whites OR 3/4 cup egg white substitute
• 1/2 tsp vanilla
• pinch salt
• 1/2 tsp cream of tartar
• 1 tsp lime zest (optional)
• 1 tsp lime juice

Lime Glaze

• 3 Tbsp powdered sugar
• 3 tsp lime juice

Course dessert Servings MetricUS Imperial Ingredients Angel Food Cake 1/2 cup cake or all-purpose flour 6 Tbsp sugar, divided 6 egg whites OR 3/4 cup egg white substitute 1/2 tsp vanilla pinch salt 1/2 tsp cream of tartar 1 tsp lime zest (optional) 1 tsp lime juice Lime Glaze 3 Tbsp powdered sugar 3 tsp lime juice

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 325 F. In a small bowl, combine flour with 2 Tbsp sugar. With an electric mixer on high, beat egg whites, vanilla, salt & cream of tartar until soft peaks form. Add 1 tsp lime zest & 1 tsp lime juice. Gradually add remaining 4 Tbsp sugar. Beat on high until mixture is fully incorporated, glossy & stiff peaks are formed. Fold in by hand flour/sugar mixture in thirds until fully combined, keeping batter as voluminous as possible.
2. Fill a 12 cup silicone mini muffin pan( or non-stick mini muffin pan) with batter. In a shallow baking pan (larger than the mini muffin pan), place a wire rack. Pour water in & set muffin tin over water on rack. Bake for 15 minutes or until cakes rise & a toothpick inserted in centers comes out clean. Remove from oven & let cool.
3. Stir together remaining lime zest, 3 tsp lime juice & powdered sugar to make glaze. Drizzle on cakes & top with kiwi wedges.

Recipe Notes

• I think these little minis would be great with any topping you favor. Next time I make them I might try a caramel topping on them.