In this post: Mini Angel Food Bundt Cakes that are a beautiful and fat-free dessert. This recipe is easy and fast. Cakes are baked in a Nordic Ware Heritage Bundtlette Cake Pan.
I’m so glad you are here because what I’m sharing today is a rare occurrence! A healthy, fat-free dessert. Not only are these Mini Angel Food Bundt Cakes healthy, but they are very pretty as well. One more thing too…they are super easy. First things first though…let’s start with the baking pan. I got some cool new kitchen things for Christmas from my daughter. She gave me this Nordic Ware Heritage Bundlette Pan. (I’m assuming that a bundlette is a mini bundt cake!) Anyway, I couldn’t wait to use it and it turned out to be perfect for this recipe.
Mini Angel Food Bundt Cakes from Scratch
I had never made an angel food cake from scratch before and honestly, I will never make the box version again. These mini angel food bundt cakes are fresh and have the perfect amount of sweetness. I really wondered how it could rise without any leavening, but it did. My version below is the combination of several different recipes I found online. Most of the recipes called for all-purpose flour but I opted for the cake flour, which is finer and makes a very tender cake. Every recipe I found said to fold in the dry ingredients with a spatula. I decided to try my paddle attachment on low, and it worked like a charm.
Mini Angel Food Bundt Cakes
- 1 1/4 cup cake flour
- 1 1/4 cup Powdered Sugar
- 1 1/2 cup egg whites at room temp.
- 1 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup granulated sugar
- Preheat oven to 350 degrees F.
- Separate 12 large eggs and place whites in the bowl of a standing mixer or large mixing bowl.
- Let stand at room temp. for 30 minutes.
- In a separate bowl, carefully whisk together cake flour and powdered sugar. Set aside.
- Add cream of tartar, salt and vanilla to egg whites.
- With a whisk attachment, beat egg white mixture on high for 4 minutes or until stiff peaks form.
- Gradually add granulated sugar and combine.
- Switch to paddle attachment with mixer on low (or use a spatula by hand) and add flour/powdered sugar mixture to egg white mixture 1/2 cup at a time.
- Fill mini bundt wells to the rim. Bake 15-20 minutes until light golden brown.
- Cool in pan for 10 minutes. Remove cakes and cool completely.
- Serve with Cool Whip or a dusting of powdered sugar.
I prepared my bundt pan with Baker's Joy.
I got 10 mini bundt cakes from this recipe.
If using a normal size bundt pan, bake 30 minutes or until golden brown and cake springs back when touched.
When I took these out of the oven they were, of course, upside down in the pan. It wasn’t until I flipped the pan over that I saw how perfect they all were. Right then and there I fell in love with my bundtlette pan! I garnished my mini angel food bundt cakes with Cool Whip Free, fresh blueberries and mint. You can skip the blueberries and mint, but definitely serve the Cool Whip because it adds just the right taste.
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Here are handy links to mini bundt cake pans:
Until next time…