Instant Pot Mini - Angel Food Cake with Fresh Strawberries

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recipe by Heather Schlueter

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

You can stack two 15-ounce mini springform pans for this recipe, although the cakes will be lighter and fluffier if cooked separately.

Inspired by:

recipe updated May 19, 2020


  • Strawberries icon
    as needed
  • Cake flour icon
    Cake flour
    ½ cup (about 55.2 g)
  • Powdered sugar icon
    Powdered sugar
    ¼ cup (about 30.6 g)
  • Salt icon
    1 pinch (about 0.38 g)
  • Egg white icon
    Egg white
    6 (about 180 g)
  • Cream of tartar icon
    Cream of tartar
    1 tsp (about 3.05 g)
  • Sugar icon
    ¾ cup (about 153 g)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (about 4.4 g)
  • Water icon
    1 cup (about 240 g)
  • Whipped cream icon
    Whipped cream
    as needed


  • kCook icon Instant Pot
  • kCook icon Large mixing bowl
  • kCook icon Rack
  • kCook icon Small bowl
  • kCook icon Springform pan - 8 x 2.5"
  • kCook icon Inner pot

Step preview

  1. Add cake flour, powdered sugar and salt to a clean small bowl
  2. Whisk then set aside
  3. Add egg white to a clean large mixing bowl
  4. Mix until foamy
  5. Add cream of tartar to the large mixing bowl
  6. Mix until soft peaks form - high speed
  7. Add sugar to the large mixing bowl slowly while mixing
  8. Mix until combined - high speed
  9. Add vanilla extract to the large mixing bowl
  10. Mix until combined - high speed
  11. Fold flour mixture into egg mixture gently
  12. Pour batter into 2 springform pans
  13. Cover loosely with foil
  14. Place a clean rack in the inner pot
  15. Add water to the inner pot
  16. Place one springform pan on the rack
  17. Close and lock the lid and turn the steam release handle to Sealing
  18. Pressure cook - Manual, High, 25 min
  19. Release pressure -
  20. Remove the cake with oven mitts, and turn it upside down to cool
  21. Place the other springform pan on the steam rack
  22. Close and lock the lid and turn the steam release handle to Sealing
  23. Pressure cook - Manual, High, 25 min
  24. Let cool on round wire rack - 1 hr
  25. Loosen the sides by running a knife around the inside of each pan
  26. Release the sides of pan and run the knife under the bottom of each cake to release it from the pan bottom
  27. Garnish with whipped cream and strawberries
  28. Serve
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