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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.

  • yield: Makes eight 5-inch mini cakes

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Ingredients

For the Cake

  • 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)

For the Hot Fudge Sauce

  • 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

For Serving

  • Espresso ice cream

Cook's Note

The sauce can be stored in the refrigerator for 1 week. To reheat, place the container of sauce in a pan of hot (not boiling) water until the sauce warms and thins to a pouring consistency.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    Serve the cakes with hot fudge sauce and espresso ice cream.

Source
Martha Bakes, March 2011

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Reviews (3)

  • cocolove2 11 Sep, 2013

    THANK YOU for airing this recipe along with your Coconut Cloud Angel Food Cake, and the lime glaze and lemon cream!! I just can't wait to make these cakes. Thank you for making the recipes available on this web site. I enjoy watching Martha's shows very much. She does inspire me to be a better cook and try dishes that I have never made.

  • Panne1 31 Jul, 2012

    Can't make til I get the ezpresso ice cream recipe that looked like it was made w/o an ice cream maker becuse it was in a glass loaf pan. So far I can't find one. Can you help?

  • Mybobba 11 Mar, 2011

    Can this be baked in a regular angel food pan or 9x13. , ??????