Light and airy cupcakes topped with fresh vanilla whipped cream and berries. A perfect summer treat!
Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
Preheat oven to 350ºF. Line cupcake tin with cupcake wrappers.
Meanwhile, sift confectioners sugar and flour together 3 times; set aside.
Add cream of tartar, extract and salt to egg whites; beat on high speed. Gradually add white sugar, beating until sugar is dissolved and stiff peaks form. Using a spatula, fold in flour mixture, 1/4 cup at a time.
Spoon 1/4 cup batter into each cupcake liners. Bake 18-20 minutes, or until cake springs back when lightly touched.
Let cool completely before frosting and adding desired toppings.
I topped these with fresh whipped cream (1 pint heavy whipping cream, 2 tablespoons granulated sugar, and 1 teaspoon vanilla in the mixer until whipped) and fresh berries.
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I loved this for the most part, although it didn’t quite have the texture and sweetness I was hoping for (yes, I baked it correctly). I think this is just mostly because I was raised on my grandma’s angel food cake, so naturally I have a bias. The recipe was pretty easy, I ended up with pretty much the right amount of servings (33), and I honestly can’t imagine an easier way to make angel food!
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Serves: 24 Level: Intermediate
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Desserts
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Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Intermediate
by Amy McCauley in
Desserts
Prep: Cook:
Serves: 12 Level: Easy
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KellyB on 6.2.2012
I am curious as to where the vanilla is as part of this recipe? I see it listed in the ingredients but not in the instructions?