Last week I was looking for a dessert to go along with a dinner I was taking over to some friends.  Since the meal was a very filling one, I wanted something simple and light for dessert.  These cupcakes seemed like a perfect option, and they were great!  Incredibly quick and easy to make, and tasted just like a traditional angel food cake – sweet, light and airy.  A garnish of freshly whipped cream and seasonal berries made them truly heavenly!  This recipe yields quite a lot of cupcakes so there are plenty to share with others and keep some for yourself.

  • Yield 24 cupcakes


1 cup cake flour
1 1/2 cups granulated sugar
1/4 tsp. salt
12 large egg whites
1 tsp. vanilla extract
1 1/2 tsp. cream of tartar


  • 01

    Adjust oven racks to the two lowest positions.  Preheat the oven to 375° F.  Line two cupcake pans with paper liners.   In a small mixing bowl, sift together the flour, 3/4 cup of the sugar and the salt; set aside.  In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with the vanilla and cream of tartar on medium-high speed until soft-medium peaks form.  Gradually add the remaining 3/4 cup sugar, continuing to beat until stiff peaks form.  Gently fold in the dry ingredients using a rubber spatula, being careful not to deflate the batter.

  • 02

    Divide the batter evenly between the prepared cupcake liners and bake for 12-15 minutes or until light golden.  Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.  Serve with whipped cream and fresh fruit, if desired.