Table of Contents
These mini angels look and taste sensational topped with fresh berries of all varieties. Preheat oven to 350F. In large mixing bowl, whip egg whites, cream of tartar and salt with electric mixer at high speed until foamy. With mixer running, gradually add sugar. Continue whipping until whites are glossy and stiff.
Pour batter into ungreased 7 in. angel food pan. Gently cut through center of batter all the way around the pan with a metal spatula to remove any trapped air bubbles. Bake 25-30 minutes or until golden brown and top springs back when touched with finger.
Gently transfer batter to ungreased pan. With spatula or knife, cut through batter gently. Bake on lower oven rack 55-60 minutes or until top is browned and cake tester comes out clean. Invert pan on counter to cool cake thoroughly (about 2 hours) before removing from pan.
Loosen cake from sides and center of pan with narrow spatula or knife; remove from pan. Serve with berries, if using.
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