Mini Angel Food Cake With Whipped Cream & Berries

• 3/4 cup cake flour sifted
• 1/3 cup powdered sugar sifted
• 1/2 teaspoon fine sea salt
• 3/4 cup granulated sugar divided
• 1 cup egg whites from 7 to 8 large eggs, at cool room temperature
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup heavy whipping cream
• 1/4 cup granulated sugar
• fruit Fresh, or berries, for topping, optional

1. Preheat oven to 350u0b0F.
2. Sift cake flour and powdered sugar into a bowl. Add sea salt and 1/2 cup of granulated sugar and set aside.
3. Place egg whites in metal KitchenAid(R) Stand Mixer bowl. Sprinkle over cream of tartar. Fit Stand Mixer with the whisk attachment and whip on medium speed for 30 to 60 seconds or until frothy. With the Stand Mixer running, gradually add remaining 1/4 cup of sugar. Increase speed to high and whip until egg whites form medium-soft peaks, about 3 to 5 minutes. Unlatch bowl from Stand Mixer base.
4. Sprinkle half of flour mixture over top of beaten egg whites. Gently incorporate with a large rubber spatula using a folding motion so as not to deflate the egg whites. When flour is mostly incorporated, sprinkle over the remaining flour and fold again, thoroughly scraping the sides and bottom of the bowl until just incorporated and no dry ingredients remain.
5. Transfer batter to a gallon-sized zip-top bag and seal. Cut off about 1/2 inch of the corner of the bag to form a make-shift piping bag. Pipe batter into ungreased KitchenAid(R) Professional-Grade Nonstick Angel Food Cake Pan, filling each cavity about 2/3 of the way full. (If making a full-size angel food cake, simply pour the batter into the ungreased pan, no piping bag necessary). Smooth tops with a small spatula.
6. Bake for 18 to 20 minutes (30 to 35 minutes for a full size cake) until the tops are evenly golden brown and a toothpick or skewer inserted in the middle comes out clean.
7. Carefully invert pan, using pint glasses to support the upside-down pan as needed. Let cool for one hour before gently loosening edges of cakes with a thin metal spatula and removing from pan.
8. To make whipped cream, place chilled whipping cream into the metal bowl of a Stand Mixer fitted with the whisk attachment (you can even chill the metal bowl to make the cream more sturdy when whipped). Sprinkle sugar over cream and then whip on medium-high speed until cream forms medium-stiff peaks. Top cakes with a dollop of whipped cream and fresh fruit, as desired.

cake flour, powdered sugar, salt, sugar, egg whites, cream of tartar, vanilla, almond, heavy whipping cream, granulated sugar, fruit fresh

Taken from www.yummly.com/recipe/Mini-Angel-Food-Cake-with-Whipped-Cream-_-Berries-1317993 (may not work)