This personal-sized angel food cake is so light and fluffy and the perfect size for one person. You can use it to make a single portion of strawberry shortcake. Or get creative and top with any combination of fruit topping, yogurt, pudding, whipped cream or chocolate syrup. Enjoy!
- 1 1/2 tablespoons all-purpose flour
- 2 teaspoons powdered sugar *
- Pinch salt
- 1 1/2 tablespoons granulated sugar
- 1 egg white (room temperature)
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon vanilla extract
- Preheat oven to 350°F.
- Sift 1 1/2 tablespoons flour with 2 teaspoons powdered sugar into a small bowl. Stir in the pinch of salt and 1 tablespoon of sugar. Set aside.
- Place egg white in another small bowl. Sprinkle with 1/8 teaspoon cream of tartar. Whisk until frothy (I use a hand mixer with one whisk attachment).
- Once the egg whites are frothy, slowly add in the remaining 1/2 tablespoon sugar and continue whisking. Beat until the egg white reaches medium peaks.
- Sprinkle half of the flour mixture over the egg whites and use a spatula to gently fold in. Once mostly folded in, sprinkle the other half of the flour mixture over the top and fold in just until mixed. Be careful not to mix to vigorously to avoid mixing all the air out.
- Gently scrape into an ungreased 8 oz ramekin or custard cup. You can also use a miniature loaf pan. Bake for 15 to 18 minutes until lightly golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and cool. Angel food cake needs to be cooled hanging upside down. I placed two loaf pans on either side an rested the edge of the ramekin on them.
- Allow to cool for an hour. Then run a knife around the edge of the cake and remove from the ramekin.
*If you don't have powdered sugar, just use granulated sugar. The texture isn't quite as fluffy but it still turns out well.
Make sure you don't grease your loaf pan or ramekin and that you clean off any residual grease. Angel food cake needs to cling to the sides of the pan in order to rise properly so grease on your baking dish will keep it from rising.
If you're having any issues getting your egg whites to medium peaks (or aren't sure what medium peaks are) then check out this article.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 154Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 188mgCarbohydrates: 33gFiber: 0gSugar: 24gProtein: 5g
Nutrition information is an estimate only.
If you’re looking to use the egg yolk left over from this recipe, I recommend my Small-Batch Lemon Bars. If you’re looking for another single-serving cake recipe, check out my Eggless Chocolate Cake for One.
What Toppings Go With Angel Food Cake?
You can put any fruit, sauce or other topping, but I specifically enjoy these toppings:
- Berries (blueberries, blackberries, raspberries)
- Chocolate sauce (like this small-batch chocolate sauce)
- Caramel sauce
- Fruit syrup (such as strawberry syrup)
- Whipped cream
If you like this peach pie for one recipe, let me know! Or if you’ve made the recipe let me know how it went. I’d love to hear from you in the comments. Happy baking!