advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

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.

  • Servings: 10
Brown-Sugar Angel Food Cake

Source: The Martha Stewart Show, February 2006

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

Reviews (2)

  • curmudgea 4 Oct, 2013

    The ballooning that happens with the eggs and brown sugar is really fun to watch, and the cake rose very high and came cleanly out of the pan to look perfect. But, though I'm a brown sugar lover and thought this would be more flavorful than white angel food, I found this cake somewhat spongy, but disappointingly bland and tasteless. I didn't expect the cake to have the lovely airy texture of its white sister, but hoped the brown sugar flavor would balance this out. Vanilla might have helped.

  • RandiLM 27 Feb, 2008

    I really liked this cake. Seemed to have a nicer flavor than one made with white sugar.

Related Topics