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Angel-Cake Miniatures

Angel-Cake Miniatures

M. Blakely

M. Blakely

Ingredients

  • 1 c. cake flour
  • 1 ½ c. sugar
  • 12 eggs
  • 1 ½ tsps cream of tartar
  • whipping cream

  • Cherry Sauce

  • 1 c. sugar
  • 1 ½ tbsps cornstarch
  • 1 lb cherries, sour (red; canned in juice)
  • food coloring (red [Optional])

Instructions

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  • 1
    Preheat oven to 375° F. Separate eggs.
  • 2
    Beat egg whites with cream of tartar & vanilla till eggs form soft peaks, but are still moist & glossy. Beat in 3/4-c. sugar, 2-tbsp. at a time, till meringue holds stiff peaks.
  • 3
    Blend together flour & remaining sugar.
  • 4
    Sprinkle about 1/4 of the flour mixture over meringue & fold in. Repeat with remaining flour mixture, 1/4 ast a time.Whip cream; then fill
  • 5
    Fill ungreased individual tube pans 3/4 full. (If you have leftover batter, pour into a loaf pan to 3/4 level.)
  • 6
    Bake till top of cake springs back when touched lightly (about .).
  • 7
    Cool cakes upside down in inverted pans.
  • 8
    CHERRY SAUCE needs to be served warm so prepare shortly before serving cakes: Mix together sugar & cornstarch in saucepan. Stir in cherries, including juice. Stirring constantly, cook sauce till thick & clear. Reduce heat, continue stirring, & simmer . Stir in a few drops of food coloring if desired when done.
  • 9
    To serve, whip cream & fill center of each cake. Spoon cherry sauce on top at table or pass sauce to guests.

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