Angel Cakes (baked In Gem Pans) Recipe

Angel Cakes (Baked In Gem Pans)

Recipe:

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 small cakes

Ingredients:
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup fine granulated sugar
- 1/2 cup all-purpose flour
- A few drops of almond flavoring
- 12 tablespoons unsalted butter (for greasing the pans)
- Powdered sugar, for dusting

Directions:

1. Preheat your oven to a very moderate temperature.

2. In a large mixing bowl, beat the egg whites until they form stiff peaks.

3. Sprinkle the cream of tartar over the beaten egg whites and continue beating.

4. Slowly sift in the fine granulated sugar, continuing to beat the egg whites until well incorporated.

5. Sift the all-purpose flour into the egg white mixture, folding it in gently.

6. Add a few drops of almond flavoring to the batter and gently fold it in until well combined.

7. Grease the Gem pans with a tablespoon of butter each, making sure to coat the bottom and sides.

8. Pour the batter into the greased Gem pans, filling them about 2/3 full.

9. Place the pans in the preheated oven and bake for approximately 20 minutes or until the cakes turn lightly golden brown and a toothpick inserted into the center comes out clean.

10. Once baked, remove the cakes from the oven and let them cool for a few minutes in the pans.

11. Carefully remove the cakes from the pans and transfer them to a wire rack to cool completely.

12. Before serving, sprinkle powdered sugar over the tops of the Angel Cakes.

Fun Facts and History:

Angel Cakes are a variation of the classic Angel Food Cake. This cake is known for its light and airy texture, achieved by whipping egg whites to stiff peaks and using minimal fat. It is believed that Angel Food Cake originated in the United States during the 19th century and is said to have been named for its heavenly lightness.

Gem pans, also known as popover pans or Yorkshire pudding pans, are shallow, cylindrical pans with individual cups used for baking small pastries and cakes. They are typically made of metal, allowing for even heat distribution, resulting in perfectly baked treats.

One interesting fact about Angel Cakes is that they are often made without any fat or egg yolks, making them a healthier alternative to other cake varieties. The use of cream of tartar in this recipe helps stabilize the egg whites and enhance their volume, resulting in a light and fluffy texture.

Similar Recipe Dishes:

1. Angel Food Cake: This classic cake is made with the same principles as Angel Cakes, using whipped egg whites and minimal fat. It is typically baked in a tube pan and has a distinctive light and fluffy texture.

2. Chiffon Cake: Another light and airy cake, chiffon cakes are made using a combination of egg whites and egg yolks, along with vegetable oil, creating a moist and tender crumb. They are often flavored with citrus zest or extracts.

3. Sponge Cake: Sponge cakes are made by whisking together whole eggs and sugar until light and fluffy, then folding in flour. They have a delicate texture and are often used as a base for layered cakes or served with various fillings and toppings.

Whether you enjoy Angel Cakes as a standalone treat or experiment with different variations, these delicate and flavorful cakes are sure to delight your taste buds.