Mini Angel Food Cakes

• 5 eggs whites
• 1/2 cup powdered sugar
• 1/2 cup flour
• 1/2 cup sugar
• 1 tsp cream of tartar
• 1 tsp vanilla

Separate eggs and let egg whites sit out at room temperature for 30 minutes. Preheat oven to 350°F. Do not grease pan. Make sure bowl and utensils are clean and free of grease.

Sift together flour and powdered sugar and set aside. In mixing bowl with whisk attachment, whip egg whites at medium speed until frothy. Slowly add sugar, cream of tartar, and vanilla. Increase speed slightly and whisk until soft peaks form. Fold in flour-sugar mixture. Pour batter into Mini Angel Food Pan. Drag knife through batter to remove air bubbles. Bake for 18-22 minutes. Cake is done when it bounces back after a light touch. Run a long skewer or plastic spatula along the edge of the cakes to release from pan. Invert cakes onto a cooling rack to cool completely.

Garnish with desired toppings such as a simple glaze, fruit or zest.