Brown Sugar Angel Food Cake

Course : Cakes
Serves: 16
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 1/4 cups sifted cake flour
1 cup brown sugar -- firmly packed
1 1/2 cups egg whites -- (from 12 to 14)
1 1/2 teaspoons cream of tartar
1 teaspoon salt
1 cup brown sugar -- firmly packed
2 teaspoons vanilla

Preparation / Directions:

Preheat oven to 350 degrees. Have an ungreased 10-inch tube pan at hand. Combine cake flour and 1 cup brown sugar. In a large bowl, beat egg whites with cream of tartar and salt until foamy. Gradually add second cup of brown sugar. Continue to beat until stiff peaks form. Add vanilla; blend well. Divide flour-brown sugar mixture into 4 portions. Use a large rubber spatula to fold each portion in separately; gently lift meringue up and roll it over onto itself. Fold JUST until no traces of dry ingredients can be seen. Gently push batter into pan. With a long, sharp knife, make 5 or 6 vertical cuts through batter to get rid of large air pockets. Bake 45 minutes, or until top of cake springs back after it is lightly touched with a finger. As soon as cake is removed from the oven, IMMEDIATELY invert pan. If pan does not have legs, place the center tube over the neck of a large, heavy bottle. Do not remove from pan until cake is COMPLETELY cool...takes at least an hour. Dust with sifted powdered sugar, or frost with a favorite icing.


Nutritional Information:

113 Calories (kcal); trace Total Fat; (0% calories from fat); 3g Protein; 25g Carbohydrate; 0mg Cholesterol; 178mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Cakes Recipes