Brown-Sugar Angel Food Cake

Print Recipe

14  large egg whites    
1 1/2   cups light-brown sugar   
1 1/2   teaspoons cream of tartar    
1 1/4   cups sifted cake flour (not self-rising) 
Caramel ice cream, for serving   
Hot-Fudge Sauce, for serving  

1. Heat oven to 350*F. In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites and sugar on medium speed until foamy; add cream of tartar. 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 in three additions. 
2. Spoon batter into an unbuttered 10-inch angel-food-cake pan with a removable bottom. Run a knife through batter to pop air pockets. Bake until cake is golden in color and springs back when gently pressed, about 45 minutes. 
3. 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. Serve with ice cream and hot-fudge sauce.  SERVES 10

Hot Fudge Sauce for Brown Sugar Angel Food Cake 
1   cup heavy cream    
12  ounces semisweet chocolate, finely chopped    
1/2   cup light corn syrup
1. In a small saucepan over medium heat, bring cream and corn syrup just to a simmer. Remove from heat. Add chocolate; whisk until melted. Serve immediately. Sauce can be stored in an airtight container in the refrigerator up to 1 week.  MAKES 2 CUPS


Print Recipe