Brown Sugar Angel Food Cake
Submitted by bettina on July 06, 2005 at 1:39 pm

DESCRIPTION
Brown Sugar Angel Food Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
The subtitle, to the book's title, reads "Every recipe a blue-ribbon winner"...and so far, so good! There is a wealth of good, old-fashioned, all-American baking here...any of their books are great for that sort of thing. I have also made this, with maple sugar, rather than the brown sugar...another yum!

Instead of inverting the cake onto either a *tippy-toppy* bottle, or large funnel, I use a large metal colander, which holds the pan quite securely, and I don't have to worry about it getting knocked over...works great!

Have fun!

Laura

"Delicate brown sugar flavor makes this angel food cake different...

1 1/4 cups sifted cake flour
1 cup brown sugar, firmly packed...(I've used both light, and dark, with equally good results)
(These two get mixed, whisked, sifted together, I usually rub through a sieve, and I add my spices here, also)

1 1/2 cups egg whites (10-12)
1 1/2 tsp cream of tartar
1 tsp salt
1 cup brown sugar, firmly packed
2 tsp vanilla
Confectioners' sugar

Optional spicing...: 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, or mace, 1/4 tsp cardamom...to your own tastes, obviously...

1. Combine cake flour, and brown sugar

2. Beat egg whites, cream of tartar and salt, until foamy. Gradually add the other 1 cup of brown sugar, 1 TBS at a time, beating at high speed until stiff glossy peaks form. Beat in the vanilla.

3. Add flour mixture in 4 parts, folding about 15 strokes after each addition. Spoon batter into ungreased 10' tube pan. Pull metal spaturla through batter once to break large air bubbles.

4. Bake in 350F oven 45 to 50 minutes or until cake tests done. Invert tube pan on funnel or bottle to cool. When completely cooled, remove from pan. Dust with sifted confectioners' sugar.

Makes 12 servings.