Brown Sugar Angel Food Cake Recipes

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BROWN-SUGAR ANGEL FOOD CAKE

Trade light-brown sugar for white and a standard angel food cake is transformed into an ethereal dessert that's anything but common.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6



Brown-Sugar Angel Food Cake image

Steps:

  • Heat oven to 350 degrees. 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.
  • 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.
  • 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.

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
Hot Fudge Sauce for Brown-Sugar Angel Food Cake, for serving

BROWN SUGAR ANGEL FOOD CAKE

This recipe came from my husband's Great Grandma Folker, a homesteader in Nebraska in the late 1800s.

Provided by Dawnab

Categories     Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 6



Brown Sugar Angel Food Cake image

Steps:

  • Beat egg whites, vanilla, cream of tarter and salt until soft peaks form.
  • Gradually sift 1 cup brown sugar over egg whites and beat again until stiff peaks form.
  • Sift remaining cup of sugar with flour.
  • Fold into egg white mixture.
  • Bake in an ungreased tube pan for 45-50 minutes at 350.

1 1/2 cups egg whites
2 teaspoons vanilla
1 1/2 teaspoons cream of tartar
1 teaspoon salt
2 cups brown sugar
1 1/4 cups sifted cake flour

BROWN SUGAR ANGEL FOOD CAKE

For a new twist on angel food cake, give this recipe a try. It's light and tasty!-Nina Summan, Connersville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 6



Brown Sugar Angel Food Cake image

Steps:

  • Place egg whites in a large bowl, let stand at room temperature for 30 minutes. Sift 1 cup brown sugar and flour together twice; set aside. Sift remaining sugar; set aside., Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Add vanilla. Gradually add reserved sugar, about 2 tablespoons at a time, beating well after each addition; beat until stiff glossy peaks form. Gradually fold in flour mixture, abut 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Bake at 350° for 40-45 minutes or until lightly browned and entire top appears dry. , Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around side of cake and remove to a serving plate.

Nutrition Facts :

1-1/2 cups egg whites (about 10)
2 cups packed brown sugar, divided
1-1/4 cups cake flour
1-1/2 teaspoons cream tartar
1 teaspoon salt
2 teaspoons vanilla extract

CONTEST-WINNING BROWN SUGAR ANGEL FOOD CAKE

Brown sugar makes this moist, tender angel food cake delicious and different. Chunks of chopped toffee give its fluffy frosting some snap. The cake's lovely with a hot cup of coffee.

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 12



Contest-Winning Brown Sugar Angel Food Cake image

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1 cup brown sugar and flour together twice; set aside., Place oven rack in lowest position. Preheat oven to 350°. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining brown sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 25-30 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate., For toffee, line a 13x9-in. baking pan with foil; grease the foil with 1 teaspoon butter. Sprinkle pecans into prepared pan; set aside., In a small heavy saucepan over medium-low heat, bring brown sugar and remaining butter to a boil, stirring constantly. Cover and cook 2 minutes. Cook and stir with a clean spoon until a candy thermometer reads 300° (hard-crack stage). Immediately pour into prepared pan. Sprinkle with chips; spread with a knife when melted. Refrigerate for about 1 hour or until set., Frost cake with whipped topping. Finely chop half of the toffee; press onto cake. Serve with remaining toffee if desired. Store leftover toffee in an airtight container.

Nutrition Facts : Calories 349 calories, Fat 15g fat (9g saturated fat), Cholesterol 15mg cholesterol, Sodium 167mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.

1-1/2 cups large egg whites (about 10)
1-3/4 cups packed brown sugar, divided
1 cup cake flour
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/2 teaspoon salt
TOFFEE/TOPPING:
1 teaspoon plus 1 cup butter, divided
1-1/2 cups chopped pecans
1-1/2 cups packed brown sugar
1 cup semisweet chocolate chips
1 carton (12 ounces) frozen whipped topping, thawed

ANGEL FOOD CAKE WITH BROWN SUGAR CRUMBS AND STRAWBERRIES

Provided by Tyler Florence

Categories     dessert

Time 2h30m

Yield 6 mini cakes

Number Of Ingredients 22



Angel Food Cake with Brown Sugar Crumbs and Strawberries image

Steps:

  • For the angel food cake: Preheat the oven to 350 degrees F. Grease and flour 6 mini Bundt pans.
  • Sift the confectioners' sugar, cake flour and salt onto a sheet of parchment paper. Sift again.
  • Beat the egg whites in a large bowl with an electric mixer on medium speed until frothy. Add the cream of tartar and beat until soft peaks form, about 5 minutes. Gradually beat in the granulated sugar, about 1 tablespoon at a time. Increase the speed to medium-high and continue beating until stiff, shiny peaks form, 12 to 15 minutes. Add the vanilla and beat a few seconds to combine.
  • Sprinkle one-quarter of the flour mixture over the egg white mixture and gently fold with a rubber spatula. Fold in the remaining flour mixture in 3 additions. Transfer the batter to the prepared Bundt pans.
  • Bake until the cakes feel springy and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Invert the pans onto a funnel or the neck of a bottle and let cool completely. Loosen the edges of the cakes with a small knife, tap the sides of the pans against the counter, and unmold.
  • For the strawberry sauce: Add the strawberries, sugar and lemon juice to a small saucepan over medium heat. Cook, stirring, until the strawberries have broken down and the mixture is soupy, about 15 minutes. Transfer to a blender and pulse until smooth. Strain back into the pot. Bring to a boil and stir in the cornstarch, making sure to avoid lumps. Remove from the heat and stir in the butter. Allow to cool, then transfer to a squeeze bottle.
  • For the brown sugar-creme fraiche whipped cream: Whip the cream until firm peaks form using a whisk or electric mixer. Fold in the creme fraiche and brown sugar.
  • For the crumbs: Preheat the oven to 300 degrees F. Line a rimmed baking sheet with parchment.
  • Combine the flour, granulated sugar, light brown sugar, baking powder and salt in a medium bowl. Add the oil and vanilla. Using your hands, mix until no dry spots remain and large clumps form when mixture is pressed together. Break up the mixture into clusters (some small, some large) and spread onto the prepared baking sheet.
  • Bake, stirring occasionally, until the crumble is light golden brown and crunchy, 10 to 12 minutes. (It will get crunchier as it cools.) Let cool completely.
  • Place the cakes on serving plates. Top with strawberry sauce, whipped cream and crumbs.

3/4 cup confectioners' sugar, plus more for dusting
1/2 cup cake flour
1/8 teaspoon salt
6 large egg whites, at room temperature
3/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups halved strawberries
2 tablespoons granulated sugar
Juice from 1/2 lemon
1/2 teaspoon cornstarch
2 tablespoons butter, medium dice
1/2 cup heavy cream
1/2 cup creme fraiche
1 tablespoon light brown sugar
3/4 cup all-purpose flour
1/2 cup granulated sugar
2 tablespoons light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 cup canola oil
1 tablespoon vanilla extract

BROWN SUGAR ANGEL FOOD CAKE WITH CANDIED CITRUS SLICES

This cake needs to be cut with a serrated knife, or pull the cake apart with two forks, back to back. The cake is so light, don't compress it. Candied citrus should be prepared a day before baking the cake

Provided by Kimmie Kooks

Categories     Dessert

Time P2DT2h

Yield 10 serving(s)

Number Of Ingredients 11



Brown Sugar Angel Food Cake With Candied Citrus Slices image

Steps:

  • CAKE:.
  • Preheat oven to 350 degrees, stir together flour and 3/4 cup brown sugar, sift twice.
  • Put egg whites into a bowl of an electric mixer fitted with the wisk attachement. Beat on medium speed until foamy, add cream of tarter and salt. Raise speed to high, and beat until soft peaks form. Sprinkle half the remaining 3/4 cup brown sugar over the egg white mixture, and beat until combined. Sprinkle with remailing brown sugar over egg white mixture, and beat until stif, glossy peaks form.
  • Transfer egg white mixture to a large bowl. Fold in flour mixture in 3 batches, folding in the lemon zest with the last batch.
  • Spoon the batter into an ungreased 10-inch tube pan (not nonstick) with a removable bottom. Run a knofe through the batter to eliminate air pockets. Bake until cake is golden and springs back when lightly touched about 45 minutes.
  • Invert pan onto its legs or over a narrow-neck bottle. Let cool 1 hour. reinvert, and run a knife sides and tube to loosen; remove sides. Run a knofe along bottom of fo cake and remove from tube.
  • Place cake on serving platter. Cut slit in rind of candied citrus slices, then twist slices and place around bottom ifcake. reserve 1 slice for hole in center.
  • Put creme fraiche into a medium bowl. wisk until lightened. Transfer a little more than 1/4 cup into a pastery bag fitted with a large rose tip (such as Ateco No. 123). Decoratively pipe creme fraiche around top edge of cake. Place one citrice slice over the hole in top of the cake and pipe creme fraiche around it. serve remaining creme fraiche on the side.
  • CANDIED CITRUS SLICES:.
  • Cut a round of parchment paper to fit inside medium pot and set parchment paper aside.
  • Bring sugar and 3 cups water to a simmer in pot, stiring until sugar has desolved. When liqued is clear and bubbling, reduce heat to medium-low heat. Add citrus slices,arranging them in a slightly overlapping layer. Cover with the parchment paper round.
  • Place a cake pan on top of the parchment paper to keepslices submerged. Simmer (do not boil) until rinds are almosr translucent, about 40 minutes. Let cool completely in syrup. Candies citrus slices can be stored in syrup up to 1 week.
  • Line a baking sheet with parchment paper and set a wire rack over sheet. Transfer citrus to rack. Let stand until dry and slightly firm, about 8 hours.

Nutrition Facts : Calories 618.7, Fat 17.1, SaturatedFat 10.5, Cholesterol 62.1, Sodium 120, Carbohydrate 112, Fiber 1, Sugar 95.2, Protein 7.7

1 1/4 cups cake flour
1 1/2 cups light brown sugar, packed sifter
14 large egg whites, room temperature
1 1/2 teaspoons cream of tartar
1 pinch salt
2 teaspoons lemon zest
candied citrus slices, see recipe below
16 ounces creme fraiche
3 cups sugar
1 red grapefruit, small thinly sliced into rounds
1 navel orange, thinly sliced into rounds

ANGEL FOOD CAKE I

Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended.

Provided by Syd

Categories     Desserts     Cakes     Angel Food Cake Recipes

Yield 16

Number Of Ingredients 7



Angel Food Cake I image

Steps:

  • Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
  • Sift together flour, sugar, and salt. Repeat five times.
  • Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
  • Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
  • Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

Nutrition Facts : Calories 137.3 calories, Carbohydrate 30.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 3.4 g, Sodium 74.5 mg, Sugar 22.1 g

1 ¼ cups cake flour
1 ¾ cups white sugar
¼ teaspoon salt
1 ½ cups egg whites
1 teaspoon cream of tartar
½ teaspoon vanilla extract
½ teaspoon almond extract

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