Angel Food Cupcakes with Jam

    55 min

    These delicious treats are perfect for those who are watching their fat intake, but have cravings for cake. It's also a great way of using up any leftover egg whites you may have lying around in the fridge/freezer. A fat-free sponge cake hides a splodge of your favourite jam underneath. These cakes are also freezer friendly.


    5 people made this

    Makes: 12 cupcakes

    • 85g plain flour
    • 1/2 tablespoon cornflour
    • 1/2 teaspoon baking powder
    • 1 small pinch salt
    • 150g caster sugar
    • 175ml egg whites
    • 1/4 teaspoon vanilla extract
    • 1/4 teaspoon almond extract
    • 12 teaspoons jam, preserves, compote or apple sauce

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Line a 12-hole muffin tin with paper cases.
    2. Sieve together plain flour, cornflour, baking powder and salt together FIVE times, then stir in the sugar. Set aside.
    3. Beat egg whites with vanilla and almond extracts until stiff peaks form.
    4. Gently fold the egg whites into the dry ingredients until evenly incorporated.
    5. Drop 1 teaspoon jam into each paper case and divide the batter evenly.
    6. Place into a cold oven. Set the temperature to 160 degrees C / Gas 2 and bake for 30 minutes.
    7. Remove from tin and cool on a wire rack. Enjoy!

    Cook's note

    You can use up to 200g of caster sugar if you like the cakes sweeter.

    See it on my blog

    Check out this recipe on honeyandspice!

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