Mini Angel Food Fruit Cake

Directions

1. 1
   Pour egg whites from carton to measuring cup, and add to mixer bowl (or separate eggs and save yolks for later use).
2. 2
   Let stand at room temperature for 30 minutes.
3. 3
   Preheat oven to 350 degrees F.
4. 4
   Blend confectioners’ sugar and flour together with a whisk.
5. 5
   Add cream of tartar, vanilla and salt to egg whites and beat on high speed (8 on Kitchen
6. 6
   Aid with flat paddle).
7. 7
   Add sugar a little at a time while beating until sugar is dissolved.
8. 8
   Once stiff peaks form, fold in flour mixture ¼ cup at a time (lowest speed on Kitchen
9. 9
   Aid mixer).
10. 10
    Gently spoon into two ungreased 4-inch ramekins.
11. 11
    Bake for 15-20 minutes, until tops are golden brown and bounce back when you touch them with your finger like a sponge.
12. 12
    Remove from the oven and cool 1 hour before removing.
13. 13
    Use a knife to loosen the cakes from the ramekins.
14. 14
    Slice each cake in half to get four pieces.
15. 15
    Layer with whipping cream and fresh fruit.