Microwave Mini Angel Food Cake Recipes

LEMON BLACKBERRY CHEESECAKE PARFAIT

Steps:

• For the lemon curd: Combine the granulated sugar, butter, lemon zest and juice and egg in a large microwave-safe bowl (the mixture will bubble and triple in volume during cooking). Microwave on high in 1-minute intervals, stopping to remove the bowl and stir well after each interval. Continue until the curd thickens enough to coat the back of a spoon, about 6 minutes. Strain into a clean bowl, cover the surface with plastic wrap and cool in the refrigerator (the curd will continue to thicken as it cools).
• For the lemon cheesecake layer: Combine the cream cheese, cream, confectioner's sugar, lemon zest and juice and extract in a large bowl and beat with an electric mixer until it holds stiff peaks. If the cream cheese isn't very soft, you may have to whip for up to 5 minutes to get the lumps out. Refrigerate until ready to use.
• For the parfait: Divide half of the cake among six 2-cup mason jars or glasses (1/2 cup of cake per jar). Top with about half of the cream cheese mixture (about 1/4 cup) followed by all of the lemon curd. Divide the remaining cake, followed by the cream cheese mixture, among the jars. Top with the blackberries. Eat immediately or refrigerate up to 4 hours.

3-2-1 MICROWAVE MUG CAKE

Steps:

• Pour both dry cake mixes into a gallon-size Ziploc bag.
• Zip it up tight and begin to shake it well to make sure cake mixes are combined thoroughly.
• To prepare: In a microwave-safe mug (you do not need to grease the mug), combine 3 tablespoons of the combined cake mixes with 2 tablespoons of water.
• Stir well until completely combined. Batter will get foamy as you stir.
• Then microwave for one minute. Top with frosting, if desired.

MICROWAVE MINI ANGEL FOOD CAKE

Steps:

• Put cake mix, water, and vanilla in a microwave-safe mug and stir until well combined.
• Microwave on high for 1 minute.

ANGEL FOOD CAKE

Steps:

• Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
• In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
• In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See photo and video above for a visual. Add the vanilla extract, then beat just until incorporated.
• In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don't add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.
• Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the bottom of the tube pan is right-side up, see photo and video above.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
• If desired, dust with confectioners' sugar. Slice the cake with a sharp serrated knife. Regular knives can easily squish the cake. Serve with whipped cream and fresh berries.
• Store leftovers in the refrigerator for up to 5 days.

1 MINUTE CAKE

Steps:

• Mix all dry ingredients. Add milk, vanilla extract and oil and until well blended. Spray a 10 to 12 ounce microwave-safe cup with cooking spray. Pour the batter into the cup.
• Microwave at full power for 1 minute. Depending upon the strength of your microwave and shape of your cup or container, you may need to cook the cake longer in 15 second increments until done.
• Microwave?!?! I can see some eyes rolling!
• Don't worry. As long as you don't overcook, it won't turn rubbery. Since it contains no eggs, you don't have to worry about salmonella with the short cooking time. Also, the cake will puff up so don't fill a very small container. It needs some room to rise.
• It's not a fancy cake but when you eat it warm with whipped cream, ice cream or a chocolate glaze, it tastes pretty good. It's great for when you're craving for something sweet but don't want the temptation of an entire cake in your house. Plus, it's super fast to make.
• This recipe is pretty versatile.
• -You can change the flavor of the cake by adding drops of various extracts: almond, mint, etc.
• -You can add chocolate chips, dollops of jam, mini candy bar, peanut butter cup, shredded coconut etc.
• -If you don't like chocolate and want to make a white cake, you can omit the cocoa and add an extra tsp of flour (to make up for some of the lost dry measurement), and candied ginger, various spices, citrus extracts or anything you like.
• -You can substitute the milk with different liquids.

CAKE MIX MUG CAKE

Steps:

• In a gallon sized ziplock bag, combine the two boxes of cake mix. Shake the bag to mix thoroughly.
• Use either a microwave safe paper cup or a microwavable mug. If using a mug, lightly coat the inside with non-stick spray. The spray makes clean-up easier.
• Into the mug, add 3 tablespoons cake mix and 2 tablespoons water. Add 1-2 tablespoons of add-ins, such as a handful of chocolate chips. Stir to combine.
• Microwave the cake batter on high for 1 minute.
• If using frosting, allow your cake in a mug to cool for a few minutes before adding frosting.

ANGEL FOOD CAKE IN A MUG

Steps:

• Add 3 tbsp of angel food cake mix into a large mug
• Add 2 tbsp. water. Stir well until combined, will froth up a bit
• Microwave for 1 minute. Enjoy

ANGEL FOOD CAKE (IN THE MICROWAVE) RECIPE

Steps:

• Mix water with cake mix. Pour in to Tupperwave with cone. Let sit 5 minutes. Cook on high for 5 minutes. Let cool and invert. Note: Angel Food Cake with two packages does not work. (eg. Coop Brand) Serve with whipped cream. Also tastes yummy with fruit salsa. Put whipping cream in the Whip n Prep. Add sugar, if you like.