Mini angel food cake made in a loaf pan for fewer servings! Small angel food cake for two!
You're looking at two slices of my all-time favorite and death-bed dessert: angel food cake. But not just any angel food cake: a mini angel food cake made in a loaf pan, doused with freshly (barely-sweetened) whipped cream and fresh raspberries.
I've always loved angel food cake, even the store-bought variety. The boxed mix isn't too bad either because you can't deny the convenience of not having to separate one dozen eggs. You might also like my angel food cupcakes.
In this case, I made several batches of my small cheesecake recipe made in a loaf pan for a recent book signing I did in Dallas, and so I had leftover egg whites. I also made many batches of my small-batch sugar cookies, too!
Whenever I acquire the magical number of seven leftover egg whites, then I make this small batch angel food cake.
Side note: If you're interested in living la vida small batch desserts, I have separate every single recipe on this site into recipes that use egg whites and recipes that use only egg yolks. You can always find these categories on my recipe index page, just in case you need to bookmark that.
This mini angel food cake is made in a standard 9" bread loaf pan, and it has a few non-negotiable steps.
Rules for this mini angel food cake:
- You must use a regular pan, not a non-stick pan. The cake needs to stick and climb up the sides of the pan in order to reach its full height potential. Do not, I repeat DO NOT grease the pan. If your loaf pan is non-stick, it won't work! Use a metal, plain loaf pan. I promise the cake will come un-stuck later when you're ready to serve with a simple knife run around the edges.
- You must beat the egg whites to soft, floppy peaks, and not any further.
- The cream of tartar is optional; leave it out if you don't have it. When I use it, my mini angel food cake rises higher but then it also cracks (which is totally fine, too).
- You must cool this cake upside down, as shown below. If not, the cake might sink or deflate.
Things to serve with this small batch angel food cake:
- Serve slices with whipped cream, my microwave lemon curd and fresh berries.
- Spread two slices with jam and stick it in a kid's lunch box for a fun dessert.
- Dip leftover pieces in custard and cook like French toast for breakfast!
If you own my cookbook Sweet & Simple: Desserts for Two, you'll recognize this as the angel food cake with jam. In the cookbook, I sliced this cake horiztonally into 3 sections (it's best to use an electric carving knife for this), spread it with jam, and then stacked it back together, tightly wrapped it with plastic wrap and left in the fridge for 6 hours.
Small batch mini angel food cake for one or two people. Made in a loaf pan! *If you don't have cream of tartar, leave it out. The cake won't rise as high, but it will still taste great! Mini Angel Food Cake in a Loaf Pan
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 126Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 115mgCarbohydrates: 26gFiber: 0gSugar: 19gProtein: 4g 
Kyla says
Hi! I’m confused by the recipe! It’s says 3/4 sugar divided use. Then it says use 1/4 sugar for the cake. What about the other 1/2 cup of sugar? I re read a few times but maybe I missed it. Thanks!
Christina Lane says
In step 3, it says to slowly beat while adding the remaining 1/2 cup of sugar.
Monique says
I only have a glass/Pyrex loaf tin. Will that still work?
Lynne says
Oh, Yum!
We used to be able to get Angel Food loaf cakes at the local market, but they stopped carrying them a long time ago.
Our favorite way to eat slices of this is to put them in the toaster, then lightly butter. A special treat as a breakfast.
Kelly says
I took a couple of chances on this one, as I don't have a NON-nonstick loaf pan and used powdered egg whites reconstituted with water. I just wrapped my loaf pan with foil and baked it that way, and it turned out great! The foil made for easy cleanup, too.
Paula says
Thank you so much for this mini version! I did a tiramisu and I needed something to do with all the egg whites and this was just perfect, and so easy to make!
D says
I made this low carb by using 1/2 cup almond flour and truvia in place of sugar. Cornstarch is 7 carbs per tablespoon, and the almond flour is 8 carbs per 1/2 cup. So total loaf sized cake is 15 carbs total. Waiting for it to cook now to see if it comes out ok! I am so desperate for sweets that even if its a brick, i will savor every morsel. LOL
Marti Phillips says
Oh-oh. I forgot the salt. It's already baking. We shall see... batter was lovely looking tho. Baked nice...looks good. Tasted terrific. Even without the salt! Will be making this again! Thanks.
Ann says
In your rules of Angel food cake you should add the the eggs must NOT be beaten in a plastic bowl ! ! ! I found this out the hard way when my eggs would not come to a peak.