Mini Angel Food Cakes With Marshmallow Frosting Recipes

MINI-PAN ANGEL FOOD CAKE

Steps:

• Preheat oven to 325. In a large bowl beat egg whites till foamy, add the cream of tartar and salt, then beat till soft peaks form.
• Add the vanilla and almond extracts, gradually add the sugar beating till mix is stiff. Sift flour over batter and gently fold it inches
• Fill each ungreased mini-pan to 2/3 full. Bake 20 minutes or until crust looks deep golden brown and cracks feel dry. Do not underbake!
• Immediately invert pan onto two glass bottles, letting cakes cool completely before removing from pan. Loosen sides with nylon or plastic spatulas to prevent scratching.
• Top with chocolate frosting or whipped cream as desired. Add sliced fruits like strawberries, raspberries, or kiwi!

CHOCOLATE ANGEL FOOD CAKE WITH MARSHMALLOW FROSTING

Steps:

• Make the angel food cake: Set the oven rack in bottom third of oven and preheat the oven to 350F.
• Sift 2/3 cup of the superfine sugar onto a piece of wax paper; set aside.
• Sift the remaining 1/3 cup superfine sugar with the cocoa powder, cake flour and salt; set aside.
• In the large bowl of a standing mixer, beat the egg whites at medium speed until foamy.
• Add the cream of tartar and beat until the foam is white and holds the lines of the beater.
• Increase the speed to medium-high and add the sifted, superfine sugar, 1 tblsp at a time, until completely incorporated.
• Beat for 30 seconds longer until soft peaks form.
• Remove the bowl from the mixer.
• Sift and fold the dry ingredients into the beaten whites, folding them in with a rubber spatula.
• Pour the batter into a 10-cup angel food cake pan or bundt pan and gently smooth the top without deflating the mixture.
• Bang the pan once (not too hard) on the counter to release any large air pockets.
• Bake for about 35 minutes, or until a tester comes out clean.
• Invert the cake pan over a narrow-necked bottle.
• Let the cake cool completely in the pan, about 1 hour.
• Run a thin knife between the cake and sides and center tube of the pan to loosen (you may need to jiggle the pan to completely release the cake).
• Invert the cake onto a serving platter.
• Make the marshmallow frosting: Put the egg whites in the large bowl of a standing mixer.
• In a small saucepan, stir together the granulated sugar and 1/3 cup of water.
• Bring to a boil over medium-high heat.
• When the sugar syrup comes to a boil, begin beating the egg whites (with clean beaters!) at medium-high speed.
• When they become foamy, add the cream of tartar and beat at medium speed until stiff peaks form.
• Insert a candy thermometer into the sugar syrup (be sure the bulb is completely submerged).
• Cook until the syrup reaches 242F.
• Remove from the heat.
• With the mixer still on, beat the sugar syrup into the egg whites in a slow stream until completely incorporated.
• Increase the speed to high and beat for 5 minutes, scraping down the sides of the bowl once with a rubber spatula.
• Add the vanilla and beat for 1 more minute.
• The frosting will still be a little warm.
• Frost the cake: Spread a thin layer of frosting all over the cake, including the inside of the center opening, to glue down the crumbs.
• Then coat the cake all over with the remaining frosting.
• Decorate the top of the cake with the chocolate shavings.
• To serve: Gently slice the cake with a serrated knife or an angel food comb.

MARSHMALLOW ICING

Steps:

• Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat.
• Stir in marshmallows and vanilla. Beat until they melt.