Mini Lemon Angel Food Cakes with Lemon Blueberry Compote

Tomorrow is a big day!

It’s going to be Autumn’s first time having a friend over. In fact, she is going to sleep over so it’s going to be a very special time for the girls.

It’s my friend Nichole’s birthday so we are going to have her daughter over so her fiance can take her out for a fun night. In fact her fiance and I planned this as a fun surprise for her. Plus, the girls would just have a blast. They are addicted to each other.

I am planning on prepping some cookie dough tonight so the girls can make some cookies in the afternoon for an activity and a special treat to enjoy after dinner- pizzas that they get to create!

I have been on a baking kick lately and recently whipped up these mini angel food cakes, among a bunch of other stuff that I can’t wait to share.

Angel food cake is one of my favorites to make as I love to whip those egg whites like crazy. It’s just so fun. Plus, so pretty. I think those peaks are pretty.

Since angel food cake only has a few ingredients, with the primary ingredient being the eggs, I focus on having great quality ingredients to have a great tasting dessert. In general, I try to get organic foods but if that is not possible (or affordable) I focus on getting something is fresh and all around good for the environment and for us.

 

I have been hooked on Nellie’s Free Range Eggs since doing our first Whole30 last year. We were eating so many eggs that I wanted to eat eggs that were go for us and for the chickens. I figured that that was the least I could do! I switched to Free Range since Cage Free just isn’t enough. Chickens that are cage free are just cage free eggs, they are still jam packed into factories. Nellie’s chickens have access to the outdoors so they can sit, lay, play, and peck in grass. And they can even give themselves dusts baths as well. Besides that they are also Certified Humane. I love how much they love their chickens!

The proper care and diet creates a great product that tastes and looks great. I really notice a difference in my eggs that I enjoy for breakfasts, fritatas that I eat for lunch, and the desserts I enjoy at the end of the day.

Overall, I love that angel food cake isn’t sooo bad for your since it uses egg whites, making it fat free, and not a crazy amount of sugar. yay!

I normally would have just made 1 big angel food cake but I can’t find my 3 pans. Yes, I have 3 angel food cake pans. Don’t ask… But since we are in a state of flux since we have moved in Feb I don’t know where they are in the unpacked boxes. I couldn’t deal with buying yet another angel food cake pan so I figured I could at least justify the expense of a new pan if it made mini ones. I hopped over to my trusty Amazon and picked out a Wilton one that makes 4 at a time and it arrived just a day later. (Prime = best thing ever!)

These mini angel food cakes are so cute, but are so good too. I love the lemon added to the cake. It just gives it a bit of flare, which goes so well with blueberries. yum!

If you feel that you want to just make 1 large cake, then triple all of the ingredients (1 Cup cake flour, 1/2 teaspoon salt, 12 eggs, 1 teaspoon cream of tartar, 1 1/4 Cup sugar, and zest of 3 lemons), follow the came process, except that you want to divide the flour into 3-4 batches when adding it into the beaten egg whites, and bake for 35-40 total. Super simple.

Grab some eggs and make yourself some adorable mini angel food cakes!

Mini Lemon Angel Food Cakes with Lemon Blueberry Compote

Makes 4 mini angel food cakes

Ingredients

For the cake

• 1/3 Cup cake flour (spooned and leveled)
• a pinch of salt
• 4 large egg whites, room temperature
• 1/3 teaspoon cream of tartar
• 1/3 Cup and 1 Tablespoon sugar
• zest of 1 large lemon (save the lemon for the compote)

For the lemon blueberry compote

• 1 pint blueberries
• juice of 1 lemon
• 2-3 tablespoons

• serve with whipped cream

Process

1. Preheat oven to 350 degrees.
2. Place flour and salt in a sieve, sift into bowl, and set aside.
3. Using a stand mixer or a hand mixer, beat the egg whites on medium-high until foamy, about 1 minute. Add the cream of tartar and continue to beat until soft peaks form.
4. Gradually adding sugar and lemon zest while beating the egg whites; beat until stiff peaks form, about 2 minutes.
5. Using the sieve again, sift the flour mixture over egg-white mixture. Incorporate the flour by using a rubber spatula to fold in the mixture by scooping up some the egg whites along the side of the bowl and gently folding them over the center, repeating until the flour is all incorporated. The key is to do this very gently and not deflate the beat egg whites.
6. Evenly spoon the batter into the ungreased cavities in the angel food cake pan. Remove large air bubbles by gently mixing the batter with a small knife. Wipe down the edges to remove excess batter to prevent burning.
7. Bake until the cakes are golden and spring back when lightly pressed, about 22-26 minutes. Flip upside down and place on wire baking rack. Let cool for 1 hour prior to removing the cakes from the pan.
8. While the cakes are cooling, make the compote by combining all of the ingredients and cooking on low until the berries burst, about 10 minutes.
9. When the cakes are cool, remove from the pan by running a knife around the outer edge of the pan and remove the cake and tube from the frame work. Then run you knife along the between the bottom of the cake and the pan, at the point you can gently pull the cake off the tube part. If there is resistance, then run a knife around the tube as well. Serve with the warm compote and some whipped cream.

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Thanks to Nellie’s Free Range Eggs for sponsoring this post. All opinions are my own.