Food & Cooking Recipes Dessert & Treats Recipes Brown Sugar Angel Food Cakes 3.1 (35) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 27, 2011 Print Share Share Tweet Pin Email Yield: 8 5-inch mini 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. Ingredients For the Cake 14 large egg whites (1 ¾ cups) 1 ½ cups light-brown sugar, sifted 1 ½ teaspoons cream of tartar 1 ¼ cups sifted cake flour (not self-rising) For Serving Espresso ice cream For the Hot Fudge Sauce ¼ cup unsweetened cocoa powder ½ cup sugar ½ cup light corn syrup ¼ cup light cream or evaporated milk ⅛ teaspoon coarse kosher salt 1 ½ tablespoons unsalted butter ½ teaspoon pure vanilla extract Directions 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. 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. 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. 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. Serve the cakes with hot fudge sauce and espresso ice cream. Cook's Notes 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. Print