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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is for the mini-pan set that makes 6 little cakes - perfect for strawberry shortcakes! Ingredients:
8 egg whites |
1 cup cake flour |
1 1/4 cups sugar |
1 teaspoon cream of tartar |
1 teaspoon almond extract |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 325. In a large bowl beat egg whites till foamy, add the cream of tartar and salt, then beat till soft peaks form.
2. Add the vanilla and almond extracts, gradually add the sugar beating till mix is stiff. Sift flour over batter and gently fold it inches
3. Fill each ungreased mini-pan to 2/3 full. Bake 20 minutes or until crust looks deep golden brown and cracks feel dry. Do not underbake!
4. Immediately invert pan onto two glass bottles, letting cakes cool completely before removing from pan. Loosen sides with nylon or plastic spatulas to prevent scratching.
5. Top with chocolate frosting or whipped cream as desired. Add sliced fruits like strawberries, raspberries, or kiwi!
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