Brown Sugar Angel Food Cake
Yield
8 servingsPrep
15 minCook
45 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
cake flour
sifted |
|
| 1 | cup |
brown sugar
firmly packed |
*
|
| 1 ½ | cups |
egg whites
from 12-14 eggs |
|
| 1 ½ | teaspoons |
cream of tartar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
brown sugar
firmly packed |
*
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
cake flour
sifted |
|
| 237 | ml |
brown sugar
firmly packed |
*
|
| 355 | ml |
egg whites
from 12-14 eggs |
|
| 7.5 | ml |
cream of tartar
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
brown sugar
firmly packed |
*
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
Preheat oven to 350℉ (180℃).
Have an ungreased 10-inch tube pan at hand.
Combine cake flour and 1 cup brown sugar.
In a large bowl, beat egg whites with cream of tartar and salt until foamy.
Gradually add second cup of brown sugar.
Continue to beat until stiff peaks form.
Add vanilla; blend well.
Divide flour-brown sugar mixture into 4 portions.
Use a large rubber spatula to fold each portion in separately; gently lift meringue up and roll it over onto itself.
Fold JUST until no traces of dry ingredients can be seen.
Gently push batter into pan.
With a long, sharp knife, make 5 or 6 vertical cuts through batter to get rid of large air pockets.
Bake 45 minutes, or until top of cake springs back after it is lightly touched with a finger.
As soon as cake is removed from the oven, IMMEDIATELY invert pan.
If pan does not have legs, place the center tube over the neck of a large, heavy bottle.
Do not remove from pan until cake is COMPLETELY cool.
Takes at least an hour.
Dust with sifted powdered sugar, or frost with a favorite icing.
