I love this light and airy cake, but I tend to think of Angel Food Cake as a summer dessert. However, with cartons of egg whites in the fridge this dessert suddenly seemed very appropriate (even if there is still snow on the ground!).
The cake can be whipped up quickly and you certainly don’t need to get fancy to make this dessert a hit. I also discovered that this recipe works super well for a cupcake version! I added some mini chocolate chips to the cupcakes just for fun and it was a perfect little treat. Topped everything off with vanilla whipped cream and strawberries…is summer here yet?
The same recipe works for both the cake and the cupcakes, it will make about 30 cupcakes.
The cupcakes cooked for about 20 minutes at 350F, while the cake takes about 45 minutes at the same temperature. Happy Baking!
Recipe from Canadian Living: http://www.canadianliving.com/food/chocolate_chip_angel_food_cake.php