Ingredients:

  • 1 cup cake flour (120g)
  • 1 cup superfine sugar (200g)
  • 1/2 tsp cream of tartar (2g)
  • 4 large egg whites (120ml)
  • 1 tsp vanilla extract (5ml)
  • 1/4 tsp salt (1.5g)

Instructions:

  1. Sift the cake flour, salt, and half of the superfine sugar together three times to aerate the flour.
  2. Preheat the oven to 350°F (175°C). Ensure mini angel food cake pans are completely clean and ungreased.
  3. Beat egg whites and cream of tartar on medium speed until foamy.
  4. Increase speed to high and slowly add the remaining sugar, beating until stiff, glossy peaks form.
  5. Gently beat in the vanilla extract.
  6. Spoon the flour mixture into the meringue in three batches, folding gently in a figure-eight motion with a rubber spatula until just combined.
  7. Spoon the batter into the ungreased mini pans and run a knife through the center to pop large air bubbles.
  8. Bake for 18–22 minutes until the tops spring back when lightly touched.
  9. Immediately flip the pans upside down on a wire rack and cool completely for 30 minutes before releasing the cakes.