Mini Angel Food Cakes with Blackberry Whipped Cream
For the cakes:
6 eggs whites, room temperature (very important)
¾ tsp cream of tartar
½ cup cake flour
3/4 cup sugar (divide into two)
1 tsp vanilla
¼ tsp almond extract
1 tsp green food coloring
For whipped cream:
1 cup heavy cream
⅓ cup powdered sugar
1 cup chopped California Giant blackberries
Preheat oven to 375 degrees
Sift flour and then combine with half of the sugar, set aside.
Beat egg whites and cream of tartar until soft peaks begin to form.
Slowly add the other half of the sugar as you continue to beat and then beat until stiff peaks form.
Slowly add flour and sugar mixture until all combined.
Fold in vanilla, almond extract, and green food coloring.
Grease or line a muffin pan. Spoon mixture so that you fill each muffin hole about ¾ of the way full. Bake for 13-15 minutes or until the tops begin to brown and bounce back slightly when you tap them.
Let cool completely and then remove from the pan.
Beat heavy cream and powdered sugar until stiff peaks form. Fold in chopped blackberries. Pipe whipped cream onto each angel food cake or just spoon a dollop on top and garnish with a fresh blackberry tossed in sugar.