Burnt Sugar Angel Food Cake
Indulge in the unique caramel-kissed flavor of Burnt Sugar Angel Food Cake, a light and airy dessert with a decadent twist. This recipe takes the classic angel food cake to new heights with the addition of a homemade burnt sugar syrup, infusing each bite with deep, toasty caramel notes. Made with just egg whites, cake flour, and a touch of vanilla, this cake achieves its signature cloud-like texture while remaining naturally low in fat. The syrup adds a sophisticated complexity that pairs beautifully with the cake’s delicate sweetness. Serve this show-stopping treat with a drizzle of extra burnt sugar syrup, fresh fruit, or a dusting of powdered sugar for a dessert that’s as beautiful as it is delicious. Perfect for celebrations or as the centerpiece of your next special occasion, this recipe is sure to be a crowd favorite!
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Recipe Information
Ingredients
- 1 cup granulated sugar (for burnt sugar syrup)
- 1 cup water (for burnt sugar syrup)
- 12 large egg whites (room temperature)
- 1 cup granulated sugar (for batter)
- 1 cup cake flour
- 1.5 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Do not grease the tube pan.
To make the burnt sugar syrup, add 1 cup of granulated sugar to a medium saucepan and melt over medium heat, stirring occasionally until it turns into a deep amber caramel.
Carefully pour 1 cup of water into the caramelized sugar (it will bubble up vigorously). Stir until smooth. Remove from heat and let cool completely.
In a large, clean mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, then increase the speed to high.
Gradually add 1 cup of granulated sugar to the egg whites, 1 tablespoon at a time, beating until stiff peaks form.
Reduce the mixer speed to low and add the vanilla extract and 2 tablespoons of the cooled burnt sugar syrup. Gently mix to combine.
Sift the cake flour over the meringue in three additions, folding gently with a spatula after each addition to avoid deflating the batter.
Gently pour the batter into an ungreased 10-inch tube pan. Use a spatula or knife to smooth the top and remove any air bubbles.
Bake for 35-40 minutes until the top is golden brown and a skewer inserted into the cake comes out clean.
Immediately invert the pan onto a bottle or funnel and let the cake cool completely, about 1-2 hours.
Once cooled, run a knife around the edges of the pan to release the cake. Remove from the pan and drizzle with additional burnt sugar syrup or a light dusting of powdered sugar before serving.
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 116 mg | 5% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 40.3 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 198 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.
