Trade light-brown sugar for white and a standard angel food cake is transformed into an ethereal dessert that's anything but common.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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)

35 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 15
  • 2 star values: 8
  • 1 star values: 2
Rating: Unrated
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.
Rating: Unrated
I really liked this cake. Seemed to have a nicer flavor than one made with white sugar.