Oh hey blog world, I’ve missed you!! Life has been pretty busy lately… Mom and Dad are visiting (hooray!), we spent a couple of weeks exploring the French Riviera, and I’ve been planning a (30th!) birthday bash for my other (better) half. But more on those things later – today I have a recipe to share , for mini angel food cakes. YUM.

INGREDIENTS

50 g cake flour (T45 in France)
60 g sugar
4 egg whites
1 teaspoon lemon juice
pinch salt
45 g sugar
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract

DIRECTIONS

Preheat the oven to 190°C (375°F). Sift together the cake flour and 60 g of sugar, and set aside.

In the bowl of an electric mixer, combine the egg whites, lemon juice, and salt. Using the whisk attachment, beat on high speed until foamy. With the mixer running, slowly add the 45 g of sugar, and beat until glossy stiff peaks form. Add the vanilla and almond extract, and mix to incorporate.

Using a spatula, fold the dry ingredients into the whipped egg white mixture.

Divide the batter between four 4″ bundt pans. Do not grease them, or the egg whites will collapse! Once the batter is in the pans, use a knife to stir it around to release any air trapped in the batter. (You might even want to tap each pan on the counter a few times… As you can see, there were still a few air bubbles trapped in my little cakes!)

Bake for ~18 minutes, until golden on top, and the cake springs back when touched.

Place the tins upside down on a wire rack to cool completely. Then carefully remove, using the tip of a knife to pry the cake away from the sides of a pan.

I served the cakes with diced strawberries tossed in a little sugar and cointreau, and some vanilla whipped cream – YUM!

Enjoy, and happy weekend!