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
Kayle (The Cooking Actress) says
I loooove angel food cake but a full size is always too much!! this is PERFECT!
Teresa Truong says
Hi! Can I make this recipe with egg whites from a carton?
Christina Lane says
No, sorry, they don't whip properly :(
Sandra Friesen says
Agree:( Made this tonight to finish some strawberry rhubarb compote. Cake baked and tasted great, but it didn’t have height yours does. The carton whites don’t get the same “lift”. Oh well still super yummy and love the size.
Stacey says
Can you make this with almond flour so that it's gluten free or does it really need the gluten?
Christina Lane says
Hi Stacey,
I haven't tried it with almond flour, I'm sorry! Did you google a gluten-free angel food cake? This recipe has such little flour, I'm thinking it actually might work! Let me know if you try it :)
Deborah says
Did you try it gluten free? Did it turn out ok?
Vinny says
I just baked this with King Arthur's measure for measure GF flour. I haven't tasted it yet but I got a beautiful consistency and rise!
Beth says
Christina,
Angel Food cakes often use cake flour. If I have it, does it enhance the cake?
T3 says
The addition of corn starch to the flour is how you make your own cake flour. I generally sift them together a couple of times and store airtight. So I’d say, if you’re using premade cake flour, skip the corn starch.
Ri says
I have just made the cake, i followed the recipe step by step. My cake looks exactly like yours in the photos. The problem is that i can smell the egg whites and that it is too rubbery
Christina Lane says
Ugh, I'm sorry, Ri. This is SO odd. I don't know why. It makes me think it's egg quality? Did you use vanilla or almond extract at all? I know 2 teaspoons doesn't sound like a lot, but it really does impact the flavor.
Rachel W says
I have made this cake with excellent results using Cup 4 Cup gluten free flour.
Christina Lane says
Thanks so much for letting us all know, Rachel! Wow! I'm so happy I can make it GF for my friends! :)
Tina B. says
Can this recipe be converted to the mini angel food pans?
Christina Lane says
I'm not sure, Tina. I'm sorry that I haven't tested it that way. If you try it and it works, let us all know :)
annisa sekar andini says
hi, im not sure about the eggs. are 7 eggs equal 1 cup?
Diane says
Wow! An easy small batch angel food cake. Followed recipe exactly as written and the loaf/cake came out perfectly.
Perfect for a summer dessert!
Elizabeth Waksmunski says
Is the nutritional information correct? 873 calories per serving? Perhaps 873 for the entire loaf?
Janice says
Can I use disposable aluminum loaf pans?
Christina Lane says
I think so....I haven't tried it, though. Angel food cake needs to climb the sides of a pan. Don't spray the pans with nonstick spray.
Kat Lee says
I just made this angel food cake and it came out perfectly. Absolutely delicious! Thank you - will definitely make this again!