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Individual Spiced Angel Food Cake

As I have been getting into the holiday spirit quite a bit this year already – cookies, cakes, eggnog – I decided that for this round of SHF I would do something light that I wouldn’t feel guilty about eating. Angel food cake was the obvious choice – you can’t get a heck of a lot lighter and still be eating something that counts as food.

But spiced angel food cake? I had never heard of such a thing. I think I’ve seen chocolate ones, but I’ve certainly never eaten one. I had never actually made an angel food cake before, either. I figured that since I have made meringues and various other whipped egg white dishes that it couldn’t be too difficult. And I was right.

I made an individual Spiced Angel Food cake. I baked it in a leftover aluminium tin, as I had seen on a cooking show once. What the tin held before, I have no idea. Maybe beans. Maybe tinned peaches. I’m sure it wasn’t angel food cake, though. I had also originally thought to glaze the cake, but decided that layers were more attractive. I mixed cinnamon, cloves and powdered sugar into a bit of whipped cream for the filling. If you are watching those holiday calories, however, you might want to try a low-cal whipped topping instead.

Here’s the recipe. It makes a little more than one tin worth, but I say just pile it in.

Individual Spiced Angel Food Cake

1 egg white
1/8 teaspoon vanilla extract
pinch of salt
1 tablespoon and 3/4 teaspoon cake flour
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1 tablespoon and 2-3/4 teaspoons white sugar

Preheat oven to 350F. Find a tin about 3 inches in diameter and three inches high. Any aluminum tin will work, even a cut-in-half soda can (which I have used before).
Sift together flour and spices
Whip egg white with electric mixer until frothy.
Add vanilla and pinch of salt and beat until soft peaks form. Add in sugar and beat to stiff peaks.
Fold in sifted cake flour and spice mixture gradually. When combined, pour into ungreased tin. Bake for 20-25 minutes, until cake springs back when touched.
Cool upside down on a wire rack.
If desired, before eating, slice and layer with Cool Whip or whipped cream. Add cinnamon and ground cloves to taste before layering.

And if you’re cooking for more, use this recipe:
1 cup cake flour
1 1/2 cups white sugar
12 egg whites
1 1/2 teaspoons vanilla extract
2 teaspoons cinnamon and 1/2 teaspoon nutmeg
1/2 teaspoon salt

Follow directions as above, but bake for 45-50 minutes in ungreased tube pan.

You may want to increase the nutmeg content of the full size cake, depending on your tastes. I would also recommend replacing the vanilla with almond extract and adding a teaspoon or so of cardamom in place of the other spices as a variation.

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14 Comments
  • Sam
    December 10, 2004

    ooh that looks sinfully delicious and gloriously messy!

  • Zarah Maria
    December 11, 2004

    Hang on, am trying to collect myself, there’s drool everywhere… ‘kay, I’m cool now!

    Definetly an attractively looking cake Nicole! It sounds so nice and light and I love the idea of baking in tins. Good job for SHF, thanks for participating!

    Zarah

  • Nic
    December 11, 2004

    Delicious and messy are two of my favorite adjectives when it comes to dessert!

  • Cathy
    December 11, 2004

    Oooh your cake looks and sounds so good! What a gorgeous photo too. I love that it’s just a single serving AND light.

    Cathy

  • Carolyn
    December 12, 2004

    What an interesting way to cook your cake–just the sort of improvisation that great cooks from all times use–great cake!

  • Some person
    December 12, 2004

    Looks really good. I have never been able to make an angel food cake come out right. Maybe I should try again!

  • Nic
    December 12, 2004

    Thanks everyone for the compliments.
    Christine – I hope you try your hand again at making angel food cake. As long as you have an electric mixer (hand or stand), I’m sure it’ll come out great. Just remember: egg whites are your friends!

  • Anonymous
    December 13, 2004

    Nicole, that’s wonderful! What a delicious-sounding recipe and a gorgeous picture, too! And yes, egg whites ARE your friends, I agree!

    Thanks so much for sharing this recipe with us and for participating in this month’s edition of Sugar High Fridays!

    Jennifer – http://www.domesticgoddess.ca

  • sharon
    April 14, 2008

    I had the most amazing mini angel food cake at a restaurant this weekend and have been trying to think of how I could scale a recipe down to a single portion…this is perfect and looks delicious. thanks!

  • Janaki
    August 9, 2009

    OH MY GOD. This looks amazing! I’d been craving a nice homemade angel food cake with strawberries and was contemplating making one. Found your “Perfect Angel Food Cake” recipe and through that, found this one…and like someone else above said, the drooling just won’t stop. 🙂

    Heading to my kitchen now, and also adding a link to your blog for my future reference. Hi, nice to meet you. 😀

  • maridee
    April 2, 2013

    I have to admit my first time with angle food cake ended quite badly…ever see the movie stitch at the end when he takes out that huge cake that’s shaped like the oven sadly that was me it over flowed had he wire indent on top smelled like burnt angle food cake for about a week…been perty echy on trying it again, but I did and it was this rec. It was wonderful absolutely amazing thank you sooo much(:…just amazing and it really is mouth drooling baking sent amazing aromas throughout the house really thank you sooooo much

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