Brown Sugar Angel Food Cake
Delightfully light and subtly sweet, this Brown Sugar Angel Food Cake is a heavenly twist on a classic dessert. Featuring a unique blend of brown sugar and granulated sugar, this cake boasts a delicate caramel undertone that elevates its airy texture. Made with 12 whipped egg whites, sifted cake flour, and a touch of vanilla and almond extracts, this recipe ensures every bite melts in your mouth. Perfectly golden and irresistibly fluffy, it’s baked to perfection in an ungreased tube pan and cooled upside down for that signature angel food height. Serve it with fresh fruit, a dollop of whipped cream, or on its own for a show-stopping treat that’s as light as a cloud. Ideal for any occasion, this dessert is a must-make for lovers of elegant and timeless cakes.
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Recipe Information
Ingredients
- 12 large Egg whites (room temperature)
- 1 cup Brown sugar, lightly packed
- 1 cup Granulated sugar
- 1 cup Cake flour
- 1.5 teaspoons Cream of tartar
- 1.5 teaspoons Vanilla extract
- 0.5 teaspoons Almond extract (optional)
- 0.5 teaspoons Salt
Instructions
Preheat your oven to 350°F (175°C). Ensure the angel food cake pan (tube pan, ungreased) is ready; do not grease the pan.
In a medium bowl, sift together the cake flour and 1/2 cup of the granulated sugar. Repeat the sifting process 2 more times to ensure the mixture is light and free of clumps. Set aside.
In a large mixing bowl, beat the egg whites on medium speed until frothy. Add the cream of tartar and salt, then increase the speed to medium-high and continue beating until soft peaks form.
Gradually add the brown sugar and the remaining 1/2 cup of granulated sugar, 1 tablespoon at a time, while continuing to beat the egg whites. Beat until stiff, glossy peaks form.
Add the vanilla extract and almond extract (if using) to the egg white mixture, and gently fold in with a spatula.
Sift the flour-sugar mixture over the whipped egg whites in 3 additions, folding gently with a spatula after each addition. Be careful not to deflate the mixture; fold just until no streaks of flour remain.
Pour the batter into the ungreased tube pan, spreading it evenly. Run a knife through the batter to remove large air bubbles.
Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and springs back when lightly touched in the center.
Immediately invert the pan upside down onto a bottle or heatproof funnel to cool completely. This prevents the cake from collapsing as it cools.
Once the cake is fully cooled, run a knife around the edges and the center tube to release it from the pan. Gently remove the cake and place it on a serving plate.
Slice with a serrated knife and serve plain, with fresh fruit, or a dollop of whipped cream. Enjoy!
Nutrition Facts
Calories |
199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 141 mg | 6% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 36.7 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 188 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
