Burnt 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

BURNT SUGAR ANGEL FOOD CAKE

Start with a mix, and end with a deliciously different Angel Food. A good friend passed this recipe on to me. I used walnuts, and it sent the taste over the top !

Provided by Chef Dee

Categories     Dessert

Time 45m

Yield 1 10

Number Of Ingredients 7



Burnt Sugar Angel Food Cake image

Steps:

  • Over med. high heat, melt the sugar in a saucepan,stirring constantly.
  • WARNING: The hot sugar will be overheated at this point and will almost explode when you add the water. Be very careful, keeping your face back, and adding the water carefully.
  • Add the water, and boil for 7 min's,remove from heat and set aside.
  • Prepare the cake according to directions on the box, but substitute 1/4 cup of the water with 1/4 cup of the prepared sugar syrup.
  • Fold the toasted pecans into the batter.
  • Without spraying or greasing the pan, pour the cake batter directly into the Angel Food pan.
  • Bake for about 35-40 min's, then remove from pan to cool.
  • For icing, beat the icing sugar,butter, cream and remaining syrup together, sprad over the cake.
  • You can add more icing sugar or cream to make a nice consistency to spread over the cake.

Nutrition Facts : Calories 3801.6, Fat 112.9, SaturatedFat 27.5, Cholesterol 94.4, Sodium 3938.3, Carbohydrate 669.8, Fiber 12, Sugar 447.3, Protein 56.3

1/2 cup white sugar
1/2 cup water
1 (18 ounce) package angel food cake mix
1 cup toasted pecans, chopped
1 cup sifted icing sugar
2 tablespoons soft butter
2 tablespoons cream

BROWN SUGAR ANGEL FOOD CAKES

These angelic individual-size cakes take a walk on the decadent side with a scoop of espresso ice cream and a drizzle of homemade hot fudge.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes eight 5-inch mini cakes

Number Of Ingredients 12



Brown Sugar Angel Food Cakes image

Steps:

  • Preheat the oven to 350 degrees. In the bowl of a stand 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.
  • Transfer batter to a piping bag fitted with a 1/2-inch to 3/4-inch round tip and pipe into ungreased mini angel food cake pans with removable bottoms. Smooth tops with an offset spatula. Run a knife through batter to pop air pockets. Bake until cakes are golden in color and spring back when gently pressed, about 25 minutes.
  • Invert pans over the necks of glass bottles and allow cakes to cool, at least 1 hour. To remove cakes from pans, run a knife around sides and center tube of pans. Release cakes from sides and run a long knife along the bottom of the cakes, freeing them from the tube.
  • Make the hot fudge sauce: Combine all ingredients except the vanilla in a saucepan and cook over medium heat, stirring constantly, until the mixture comes to a full boil. Boil the mixture briskly for 3 minutes, stirring occasionally, then remove from the heat and stir in the vanilla.
  • Serve the cakes with hot fudge sauce and espresso ice cream.

14 large egg whites (1 3/4 cups)
1 1/2 cups light-brown sugar, sifted
1 1/2 teaspoons cream of tartar
1 1/4 cups sifted cake flour (not self-rising)
Espresso ice cream
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1/2 cup light corn syrup
1/4 cup light cream or evaporated milk
1/8 teaspoon coarse kosher salt
1 1/2 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract

BURNT SUGAR CAKE

This is another old recipe I had from Family Circle Magazine, February 1982. This is a delicious cake with a wonderful burnt sugar flavor. The color of the cake is a beautiful deep golden color. The frosting recipe follows the cake recipe.

Provided by Jane from Ohio

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 17



Burnt Sugar Cake image

Steps:

  • Burnt Sugar Syrup:.
  • Heat 1 cup sugar in a large skillet over low heat.
  • until melted and amber colored;.
  • remove from heat.
  • Carefully stir in 1 cup boiling water until sugar is disolved; cool.
  • Pepare burnt sugar syrup, cool.
  • Measure 1/2 for cake.
  • Reserve 3 tablespoons or more for frosting.
  • Sift flour, salt and baking powder onto wax paper.
  • Grease two 9 by 1 1/2 inch layer cake pans.
  • line with wax paper.
  • grease wax paper.
  • Preheat oven to moderate (350 degrees).
  • Beat butter with one cup of the sugar, egg yolks and vanilla in a large bowl.
  • Beat until fluffy.
  • Beat in the 1/2 cup burnt sugar syrup.
  • Stir in flour mixture alternately with the milk.
  • beating after each addition.
  • until batter is smooth.
  • Beat egg whites in a medium size bowl.
  • until foamy.
  • Beat in the remaining 1/4 cup of sugar slowly.
  • until meringne forms soft peaks.
  • Fold meringne into batter until no streaks of white remain.
  • Pour into prepared pans.
  • Bake in preheated moderate (350 degree) oven.
  • for 25 minutes or.
  • until center springs back when lightly touched with fingertip.
  • cool pans on wire rack 5 minutes.
  • Remove from pans.
  • Peel off paper.
  • cool completely.
  • Fill and frost with Burnt Sugar Frosting.
  • Garnish with pecan halves and chopped pecans.
  • Burnt Sugar Frosting:.
  • Mix cream cheese and butter together until well blended.
  • Gradually add confectioners sugar, burnt sugar syrup and vanilla.
  • Frost layers, top and sides with frostin.
  • Garnish top with pecan halves around the rim of cake.
  • Press chopped pecans arounds sides of cake.

Nutrition Facts : Calories 644.5, Fat 31.1, SaturatedFat 17.4, Cholesterol 126.6, Sodium 406.1, Carbohydrate 86.5, Fiber 1, Sugar 57.6, Protein 6.9

3 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 1/4 cups sugar
3 eggs, separated
1 teaspoon vanilla
3/4 cup milk
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
2 -3 tablespoons burnt sugar syrup
1 teaspoon vanilla
pecan halves
1/2-1 cup chopped pecans
1 cup sugar
1 cup boiling water

BURNT SUGAR CAKE I

Caramelized sugar is used as an ingredient in this cake, as well as being used for the glaze.

Provided by tomg

Categories     Desserts     Cakes

Yield 36

Number Of Ingredients 12



Burnt Sugar Cake I image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease three 9 inch round cake pans.
  • In a small saucepan bring 1 cup of the water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup.
  • Sift together the flour with the baking powder and salt.
  • In a large bowl, cream the butter or margarine with 1 1/2 cups of the sugar. Add the eggs one at a time, beating well after each addition.
  • In another bowl, combine milk and sugar/water mixture. Add the vanilla and mix well.
  • Add the sifted dry ingredients alternately with the milk mixture to the creamed butter or margarine mixture. Stir until just combined. Pour batter equally into three greased 9 inch round cake pans.
  • Bake for about 30 minutes at 375 degrees F (190 degrees C). When cool, glaze with burnt sugar syrup.
  • To Make Glaze: In a small saucepan bring 1 cup water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup. Pour over top of cooled cake layers.

Nutrition Facts : Calories 135.5 calories, Carbohydrate 22.3 g, Cholesterol 26.2 mg, Fat 4.5 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 141.3 mg, Sugar 14.3 g

½ cup white sugar
1 cup water
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
¾ cup butter
1 ½ cups white sugar
3 eggs
1 cup milk
1 teaspoon vanilla extract
½ cup white sugar
1 cup water

BURNT SUGAR CAKE (BETTY CROCKER: CIRCA 1956)

This recipe is in response to a request for the Betty Crocker (1950-1960) version of the cake. I have tried to retain the authenticity of the period, hence the repetition of the ingredient amounts throughout the recipe. I hope you enjoy it. Mom used to make this one sometimes too!

Provided by Cindy Lynn

Categories     Dessert

Time 1h25m

Yield 18 serving(s)

Number Of Ingredients 18



Burnt Sugar Cake (Betty Crocker: Circa 1956) image

Steps:

  • Syrup: To make syrup first caramelize the 1/2 cup sugar in a heavy skillet over low heat until clear and medium brown, shaking pan gently to keep from burning.
  • Remove from heat.
  • Add slowly, stirring constantly, 1/2 cup boiling water.
  • Stir over low heat until lumps are dissolved.
  • Measure and add water to make 1 cup liquid.
  • Cool.
  • Cake: Sift together into bowl, 2 1/4 cups sifted Softasilk flour, 1 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt.
  • Add 1/2 cup soft shortening and 2/3 cup cooled caramel-water mixture.
  • Beat 2 minutes.
  • Add remaining 1/3 cup cooled caramel-water mixture, 2 eggs and 1 teaspoon vanilla.
  • Beat 2 more minutes.
  • Pour into greased and floured pans (2 8-inch pans, or 2 9-inch pans, or 1 9 X 13 oblong pan).
  • Makes a small cake.
  • Bake until cake tests done.
  • Cool.
  • Finish with Creamy Burnt Sugar Icing.
  • Preheat 350°F (moderate oven) 8-inch layers 30-35 minutes 9-inch layers 25-30 minutes oblong 9 X 13 35-40 minutes.
  • Creamy Burnt Sugar Icing: First make another caramel sugar-water mixture following directions in recipe above.
  • Caramelize 1/2 cup sugar.
  • Add 1/4 cup boiling water.
  • DO NOT ADD any more water!
  • Melt in saucepan 1/2 cup shortening (part butter).
  • Remove from heat and add 2 1/2 tablespoons Softasilk flour and 1/4 teaspoon salt.
  • Stir in slowly caramel-water mixture.
  • Bring to boil stirring constantly.
  • Boil 1 minute.
  • If mixture curdles, do not be alarmed.
  • Remove from heat.
  • Beat in alternately, 3 cups sifted confectioners' sugar and about 3 tablespoons water.
  • Set saucepan in bowl of cold water.
  • Beat until consistency to spread.
  • Stir in 1/2 teaspoon vanilla.
  • If it becomes too thick to spread, add a little water.

Nutrition Facts : Calories 273.9, Fat 11.9, SaturatedFat 3, Cholesterol 23.5, Sodium 230.3, Carbohydrate 42.4, Sugar 41.9, Protein 0.7

1/2 cup sugar
1/2 cup boiling water
additional water, to make 1 cup liquid (see instructions)
2 1/4 cups Soft Silk flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup soft shortening
2 eggs (1/3-1/2 cup)
1 teaspoon vanilla, if desired
1/2 cup sugar
1/4 cup boiling water
1/2 cup shortening (part butter)
2 1/2 tablespoons Soft Silk flour
1/4 teaspoon salt
3 cups confectioners' sugar, sifted (aka powdered sugar)
3 tablespoons water
1/2 teaspoon vanilla

ANGEL FOOD CAKE

This angel food cake has a completely different texture than the ones made from a mix. My family enjoys it all year long, either plain or topped with berries and whipped cream. -Lucile H. Proctor, Panguitch, Utah

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 9



Angel Food Cake image

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated 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 the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 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.

Nutrition Facts : Calories 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 75mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.

1-1/2 cups egg whites (about 10 large)
1 cup confectioners' sugar
1 cup all-purpose flour
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar
Sweetened whipped cream and mixed fresh berries, optional

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

BURNT SUGAR CAKE II

This is my great grandmother's recipe dated 1938. It is made with caramelized sugar.

Provided by Lynn-Pgh

Categories     Desserts     Cakes

Yield 24

Number Of Ingredients 9



Burnt Sugar Cake II image

Steps:

  • Prepare burnt sugar by placing 1/2 white sugar into a heavy skillet over medium high heat, stirring constantly with a wooden spoon as sugar melts. When it becomes very dark brown, remove from heat, add hot water very slowly and stir until dissolved. Set aside to cool.
  • Preheat oven to 350 degrees F (175 degrees F). Line two 9 inch round baking pans with parchment paper.
  • Sift the flour, baking powder and salt together three times.
  • Cream the butter or margarine with the remaining 1 1/4 cups white sugar until light and fluffy. Add the eggs 1 at a time, beating thoroughly after each. Stir in the vanilla and the burnt sugar syrup mixture.
  • Add the dry ingredients and milk alternately to the creamed mixture. Beat until smooth. Pour batter into the prepared pans.
  • Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Nutrition Facts : Calories 185.2 calories, Carbohydrate 29.1 g, Cholesterol 39 mg, Fat 6.7 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 3.9 g, Sodium 162.2 mg, Sugar 15 g

1 ¾ cups white sugar
⅓ cup hot water
3 cups sifted cake flour
3 teaspoons baking powder
½ teaspoon salt
¾ cup butter
3 eggs
1 teaspoon vanilla extract
⅔ cup milk

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

BURNT SUGAR CAKE

This was a cake Mom made when I was a child. She didn't make it very often, but when she did...oh la la!

Provided by Cindy Lynn

Categories     Dessert

Time 1h

Yield 2 8inch layers

Number Of Ingredients 9



Burnt Sugar Cake image

Steps:

  • Burnt Sugar: Melt 1/2 cup sugar in a heavy pan over low heat stirring constantly until dark brown.
  • Add 1/2 cup boiling water and cook until mixture looks like molasses.
  • Cake: Sift flour, measure, add salt and baking powder and sift together.
  • In a separate bowl, cream shortening.
  • Add sugar gradually and cream well.
  • Add eggs one at a time to creamed mixture, beating thoroughly after each addition.
  • Add sifted dry ingredients alternately with milk.
  • Add burnt sugar and vanilla.
  • Bake in two greased and floured 8-inch round layer cake pans in a moderate oven (350 deg F); 30-35 minutes.
  • Cool and frost with broiled frosting colored with burnt sugar.

Nutrition Facts : Calories 1778.6, Fat 62, SaturatedFat 17.3, Cholesterol 228.6, Sodium 1168, Carbohydrate 283.9, Fiber 3.8, Sugar 169.8, Protein 24.8

2 1/4 cups flour, sifted
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 cup milk
3 tablespoons burnt sugar (see instructions as follows)
1 teaspoon vanilla

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

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Burnt Sugar Angel Food Cake Recipe - Food.com. 1 rating · 45 minutes · Vegetarian · Serves 1 10. Sandra O'Rourke. 32 followers. Baking Recipes. Cake Recipes. Dessert Recipes. Easter Recipes. Burnt Sugar Cake. Sugar Angel. Angel Food Cake. Toasted Pecans. Cupcake Cakes. More information.... Ingredients. Baking & Spices. 1 (18 ounce) package Angel food …
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EASY ANGEL FOOD CAKE IN A BUNDT PAN - DAILYDISHRECIPES.COM
Heat oven to 375 degrees F. In a medium bowl, mix together the powdered sugar and the cake flour. In another bowl beat together the egg whites and cream of tartar on medium speed until foamy. Switch to high speed and continue beating while …
From dailydishrecipes.com


BROWN SUGAR ANGEL FOOD CAKE
Instructions. In the bowl of a stand mixer, beat the egg whites, cream of tartar, vanilla and salt until stiff peaks form. Sift 1 cup of the sugar over the beaten egg whites and beat them again. Sift the remaining brown sugar with the …
From thebestcakerecipes.com


TRADITIONAL ANGEL FOOD CAKE | KING ARTHUR BAKING
A 10" round pan or an angel food loaf pan will fit this recipe well. In a large bowl, whisk together the flour and 3/4 cup of the sugar. Set aside. In a large mixing bowl, combine the egg whites, salt, and extract. Beat until the mixture is just frothy, then sprinkle the cream of tartar on top and continue beating until the mixture forms stiff ...
From kingarthurbaking.com


BURNT SUGAR ANGEL FOOD CAKE RECIPE - WEBETUTORIAL
Burnt sugar angel food cake is the best recipe for foodies. It will take approx 45 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make burnt sugar angel food cake at your home.. Burnt sugar angel food cake may come into the following tags or occasion in which you are looking to create your recipe.
From webetutorial.com


ANGEL FOOD CAKE - SUGAR SPUN RUN
Instructions. Preheat oven to 375F (190C). In a medium sized bowl, whisk together powdered sugar and flour and set aside. In the bowl of a stand mixer (see note ³ for my success tips), combine egg whites, cream of tartar, vanilla and almond extracts and salt. Mix well.
From sugarspunrun.com


KITCHEN KLATTER AND THE BURNT SUGAR CAKE | GRANDMALESAN
Remove from heat and slowly add 1/2 cup boiling water, stirring constantly. Stir until dissolved. Add water to equal 1 cup. 1. Sift dry ingredients together and add the shortening and 2/3 cup burnt sugar syrup. 2. Beat 2 minutes. Add …
From grandmalesan.wordpress.com


BURNT SUGAR CAKE AND FROSTING RECIPE - THE SPRUCE EATS
Gather the ingredients. Adjust rack to lower third of oven; preheat the oven to 350 F. Grease and flour two 9-inch layer cake pans. Line pans with buttered parchment or waxed paper rounds. Sift together flour, baking powder and 1/2 teaspoon of salt; set aside. Cream butter until smooth and creamy.
From thespruceeats.com


LOW-SUGAR ANGEL FOOD CAKE - COOK FOR YOUR LIFE
Directions. Preheat oven to 350 degrees F. Spray cooking spray onto the bottom only of an angel food cake pan. Set aside. With an electric mixer, beat the egg whites with the whisk attachment until they start to become foamy. Add the cream of tartar.
From cookforyourlife.org


BURNT SUGAR ANGEL FOOD ON BAKESPACE.COM
Stir toasted pecans into the batter; pour into a 10-inch tube cake pan. Bake at 375° for 30 to 40 minutes. Cool; remove from pan and top with the icing. Make icing Combine the sifted confectioners' sugar with butter and milk and remaining syrup mixture. Add a little more milk or Powdered sugar to get the desired consistency.
From bakespace.com


ANGEL FOOD CAKE RECIPE {EASY LOW FAT CAKE RECIPE}
Add the salt and cream of tartar, then beat until the eggs hold stiff peaks. Add the remaining sugar, three tablespoons at a time, beating well after each addition. Fold in the flour/sugar mixture about ½ a cup at a time, then fold in the almond flavoring. Spoon the batter into an ungreased angel food cake tube pan.
From thebestcakerecipes.com


THE BEST ANGEL FOOD CAKE (8 INGREDIENTS) | CHEW OUT LOUD
Preheat oven to 375F. Sift cake flour and 3/4 cup sugar into a bowl and set aside. Using stand mixer or electric hand mixer on medium-high speed, beat egg whites, cream of tartar, and salt until it forms soft peaks. Add the other 3/4 cup sugar slowly, and then beat on high until stiff peaks form.
From chewoutloud.com


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