Mini Strawberry Angel Cakes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6


  • Klarbrunn Strawberry Guava Sparkling Water for serving
  • ¾ cup Cake Flour sifted
  • ¼ cup Powdered Sugar
  • ½ tsp. Fine Sea Salt
  • ¾ cup Granulated Cane Sugar
  • 8 large Egg Whites about 1 cup egg whites
  • 1 tsp. Cream of Tartar
  • 1 tsp. Vanilla Extract
  • ½ tsp. Almond Extract
  • 1 cup Heavy Whipping Cream
  • ¼ cup Granulated Cane Sugar
  • 1 cup Fresh Strawberries thinly sliced or quartered


  • Preheat oven to 350F.
  • In the bowl of a stand mixer, combine the egg whites, cream of tartar, and salt. Using the whisk attachment, beat until stiff peaks.
  • In a separate bowl, combine the cake flour, powdered sugar, and granulated sugar.
  • Sift the flour mixture into the egg whites bowl one third of the amount at a time. Use a spatula to fold in each time but being careful not to deflate the egg whites.
  • Fold in the vanilla and almond extract.
  • Transfer the mixture to a piping bag to evenly pipe into 6 mini angel cake molds or 1 regular cake mold.
  • Bake for 18-20 minutes (or 30-35 minutes for regular size), or until tops are lightly golden and a toothpick inserted into the center comes out clean.
  • Invert the pan using glasses to support it being upside down. Let the cake cool inverted for 1 hour.
  •  Use a butter knife or small offset spatula to gently scrape along the edges to remove the cakes from their molds.
  • In the bowl of a stand mixer, combine the heavy whipping cream and sugar. Mix until soft peaks, about 3-4 minutes.
  • Garnish the cakes with the freshly whipped cream and sliced strawberries to enjoy with Klarbrunn Strawberry Guava Sparkling Water for a complimentary refreshment!