Brown Sugar Angel Food Cake Recipe - bhaarat recipe
 |
| Credit: Getty Images/ iStockphoto |
ANGEL FOOD CAKE MADE with brown sugar has a little more character than the pure white variety. It makes a beautiful base for ice cream and fresh fruit—coffee ice cream and fresh figs is my favourite combination.
Ingredients
Serves 8 to 10
For the cake
1 1⁄4 cups cake flour
1 1⁄2 cups packed light brown sugar
1⁄4 teaspoon salt 14 large egg whites
1 teaspoon cream of tartar
2 teaspoons pure vanilla extract
For the glaze
1 cup confectioners’ sugar
1 teaspoon ground cinnamon
2 tablespoons milk
How to make Brown Sugar Angel Food Cake?
1. Preheat the oven to 350°F. Have ready a 9-inch ungreased angel food tube pan with a removable bottom.
2. Combine the flour, 3⁄4 cup brown sugar, and salt in a medium mixing bowl and whisk thoroughly to break up any lumps. Set aside.
3. Place the egg whites in a large mixing bowl and whip them with an electric mixer fitted with a whisk attachment on medium speed until frothy. Add the cream of tartar and continue to beat on medium speed until the egg whites begin to turn white. With the mixer still on medium speed, pour in the remaining 3⁄4 cup brown sugar in a slow, steady stream and whip until the egg whites just hold soft, floppy peaks when the whisk is lifted from the mixture. Stir in the vanilla until just mixed in.
4. Place a small fine-mesh strainer over the bowl of egg whites and strain about 1⁄4 cup of the flour mixture into the egg white mixture. Gently fold in the flour mixture with a rubber spatula. Repeat with the remaining flour mixture in 1⁄4-cup increments until all of it has been folded in. Pour the batter into the tube pan and smooth the top with a rubber spatula. Bake the cake until it is golden brown and the top springs back when you touch it, about 45 minutes.
5. Remove the pan from the oven. If your pan has feet, invert the pan onto a heatproof surface and allow it to cool. If your pan doesn’t have feet, invert 4 heatproof drinking glasses on the counter and rest the inverted pan on top of the glasses to allow air to circulate around the cake while it cools. Let the cake cool in the pan for at least 1 hour or for up to 6 hours.
How to Make the glaze?
1. In a medium bowl, whisk together the confectioners’ sugar, cinnamon, and milk until smooth.
2. To remove the cake from the pan, run a sharp paring knife around the edges, being careful to leave the golden crust intact. Remove the sides of the pan. Invert the cake onto a serving platter. Run the paring knife under the removable bottom of the pan and lift it off the cake. Drizzle the glaze over the cake and let stand for 30 minutes to set before serving.
3. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
Post a Comment