healthier desserts Archives | butter loves company

Recipe for pillow-soft, snow white, squishy jumbo angel food cupcakes topped with sweet and creamy whipped cream topping and fresh berries.

Up until yesterday, I pretty much figured I would never make angel food cake at home. There has always been something about the snowy white sponge cake that just didn’t seem right to me. There’s no butter in the recipe, so it can’t taste that good, right?

I would see angel food cake at the grocery store and it often looked as if it would taste like Styrofoam. I would see it on every ‘healthy dessert’ list and my brain had permanently labeled it ‘diet cake.’ Diet cake is not something I’m interested in. When I have cake, I want it to count.

Enter: five leftover egg whites in my fridge. What’s a girl to do? I could use them for an egg white omelette, but that seemed too ‘meh’ for me (Sidebar: is meh an acceptable way to describe things?). I could make French macarons, but, then again, they are my baking kryptonite and I wasn’t in the mood for a mental breakdown.

Within an hour, I had decided to make angel food cupcakes and all but fell in love.

I think you’ll swoon over each pillow-soft, ultra spongy bite of these. The cake is as light as air with a definite chewiness and just enough golden brown crispiness on the outside to keep things interesting. Pair these with creamy, vanilla bean speckled whipped cream and berries, and you’ll forget all that ‘diet cake’ talk from earlier… unless you want to use it as an excuse to have two!