Mini Lemon Zest Angel Food Cake

You might have noticed, I tend to bake whenever I have some extra ingredients lying in my cupboard or my fridge. This time, I had a small carton of egg whites in my fridge that needs to be consumed before it spoils. Of course, I’d have to use it to bake and an angel food cake is the best recipe to use up a large portion of this carton! I don’t own an angel food cake pan, so I have resorted to making smaller cakes in a muffin pan. This works out just fine and tasted amazing even without the whipped cream and berries. This recipe is great for those who are watching their fat and sugar consumption! The lemon zest provides an extra fragrance and depth of flavor even if you opt for a lower sugar content cake. The hardest part I’d say is avoiding the deflation of the egg white batter when folding in the flour. However, with a bigger spatula and a gentle motion, they will help minimize this deflation and keep the cake fluffy! I hope you give this recipe a try, as this is a healthier option when you have that cake craving!

This recipe yields 12 mini cakes and is ready to eat in 30 minutes!

Things you’ll need…

Dry Ingredients

  • 1/2 cup All Purpose Flour
  • 1/3 cup Granulated Sugar (or 1/4 cup sugar for less sweetness)
  • 1/4 tsp Salt

Wet Ingredients

  • 3/4 cup Egg Whites
  • 1 tsp Pure Vanilla Extract
  • Zest of 1 Small Lemon


  1. Preheat oven to 350F and line muffin pan holes
  2. Sift flour into a medium bowl
  3. In a clean, dry large bowl, whisk egg whites and salt until soft peak forms
  4. Add sugar into egg white mixture a spoonful at a time while beating (to allow sugar to dissolve into the egg whites a little at a time)
  5. Stop mixing the egg white and sugar mixture when stiff peaks form
  6. Sift in half the amount of flour into the wet foamy mixture, then gently fold in the flour using a large rubber spatula in big strokes until incorporated
  7. Sift in the other half of the flour and gently fold until incorporated
  8. Add in vanilla extract and lemon zest, and gently fold again until evenly distributed
  9. Evenly scoop the batter into 12 muffin holes
  10. Bake the cakes for 15-20 minutes in the oven until the tops are golden brown, fluffy, and toothpick inserted in the center comes out clean
  11. Let cakes cool for 5 minutes, then bite into the sweet fluffy goodness!

Please let me know your comments and suggestions about how these moist, lemony, low-fat cakes turned out!



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