Kristyn from pretty kitten’s kitchen is guest posting her final dessert in this summer dessert series. After reading this please do pop over to her site for some more mouth-wateringly tempting sweet and other treats. She has culinary talent…..
Today I’m giving you one of my old favorites, brown sugar angel food cake. (Or, as I like to think of it, angel food cake’s delightful, witty, brunette sister).
It’s precisely what you think it is, which is to say that it’s angel food cake made with brown sugar instead of white sugar. And, at the same time, it’s not at all what you think it is, because even though it looks and acts like regular angel food cake, the taste bears very little resemblance. The caramel notes of brown sugar provide a richness which removes all “diet dessert” thoughts from your mind, and you forget that it has not one gram of fat. (Well, except for the requisite heaping mounds of whipped cream piled on top.) Crown it with fresh, seasonal berries to lend just the right touch of tart and sweet.
Please check out my other dessert in this series.
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Brown Sugar Angel Food Cake! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Brown Sugar Angel Food Cake
- 14 large egg whites room temp.
- 1 1/2 tsp cream of tartar
- 300 g (1 1/2 cup) light-brown sugar
- 125 g (1 1/4 cup) sifted cake flour (not self-rising)
- Pinch of salt
- 1 1/2 tsp vanilla
- Heat oven to fan assisted 160C/ 180C / 350F / gas 4 and have your tube pan at the ready. Sift together sugar, flour, and salt over a square of parchment or waxed paper. Then sift them again. Set aside
- In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites on medium speed until foamy; add cream of tartar and vanilla. Increase speed to high; beat egg whites until tripled in volume, stiff, and glossy. Transfer egg white mixture to a large bowl; fold in flour mixture in three additions.
- Spoon batter into an ungreased 10-inch tube pan with a removable bottom. Run a knife through the batter to pop any air pockets. Bake until cake is golden in color and springs back when gently pressed, about 40 - 45 minutes.
- Invert pan onto a cooling rack or the neck of a bottle and allow cake to cool, at least 1 hour. To remove cake from pan, run a knife around sides and center tube of pan. Release cake from sides, and run a long knife along the bottom of the cake, freeing it from the tube.
- Top with lots of vanilla bean whipped cream and fresh berries.