EZ Bake Angel Food Cakes
November 13, 2017
"This easy as pie recipe doesn't sound possible, but he makes it sound so good! From Try This at Home. MICROWAVE COOKING!"
- Optional Serving ideas: sliced fresh berries, ice cream, or chocolate sauce
- Serving Size: 1 (36.3 g)
- Calories 85.8
- Total Fat - 2.2 g
- Saturated Fat - 0.7 g
- Cholesterol - 78.1 mg
- Sodium - 30 mg
- Total Carbohydrate - 13.4 g
- Dietary Fiber - 0.8 g
- Sugars - 7.9 g
- Protein - 3.6 g
- Calcium - 14.4 mg
- Iron - 0.6 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Lightly butter the insides of the paper cups. With a sharp pointy knife, poke five or six slits evenly into the sides of the cups.
In your mixer bowl, whip the eggs with the whisk attachment, on medium speed until they are foamy. Increase the speed to medium-high and add the sugar in a slow steady stream. Continue whipping until the eggs have tripled in volume, about 6-8 minutes.
Remove the bowl and sift the flour (using a fine mesh strainer) over the top of the eggs. Using a large rubber spatula, gently fold in the flour until it is just incorporated in the eggs.
Fill each paper cup 2/3 full of batter Place the cups in the microwave and cook on High for 30 seconds, or until the cakes are set.
Cool in the cups for 5 minutes, then peel away the paper.
Serve the cakes upright on nice dessert plates. Garnish with the sliced berries, ice cream, or chocolate sauce. Yum!
Tips & Variations
- 8 12 ounce paper coffee cups (like Starbucks tall)