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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
Brown Sugar Angel Food Cakes

Source: Martha Bakes, March 2011


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


  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. 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. 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. 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. Serve the cakes with hot fudge sauce and 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.

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. , ??????

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