Nutty Angel
Elevate your dessert game with the irresistible "Nutty Angel" cake, a heavenly fusion of light, airy angel food cake crowned with a rich, buttery nut glaze. Perfectly crafted using 12 fluffy egg whites and a touch of vanilla for that delicately sweet flavor, this dessert achieves an ethereal texture with the help of cake flour and cream of tartar. The show-stopping glaze, made with golden brown sugar, pecans, and almonds, adds an indulgent crunch that perfectly balances the cake’s cloud-like softness. With its beautiful presentation and crowd-pleasing taste, this recipe is ideal for any special occasion or as a centerpiece for your dessert table. Quick to prepare and destined to impress, the "Nutty Angel" is a must-try for lovers of light, nutty, and elegant desserts!
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Recipe Information
Ingredients
- 12 large eggs egg whites
- 1.5 cups granulated sugar
- 1 cup cake flour
- 1.5 teaspoons cream of tartar
- 1.5 teaspoons vanilla extract
- 0.25 teaspoon salt
- 4 tablespoons unsalted butter
- 0.5 cup brown sugar
- 0.25 cup heavy cream
- 0.5 cup pecans, chopped
- 0.5 cup almonds, sliced
Instructions
Preheat your oven to 350°F (175°C). Ensure your tube pan is clean and ungreased, as grease can prevent the angel food cake from rising properly.
In a large, clean mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy.
Add the cream of tartar and salt to the egg whites, and continue beating. Gradually increase the speed to high and add 1 cup of sugar, 1 tablespoon at a time, ensuring that the sugar dissolves completely between additions.
Beat the egg whites until stiff, glossy peaks form, then gently fold in the vanilla extract.
In a separate bowl, sift together the cake flour and the remaining 1/2 cup of sugar to remove any lumps.
Gently fold the sifted flour mixture into the egg white mixture in three additions. Use a spatula and a light, circular motion to avoid deflating the egg whites.
Pour the batter evenly into the ungreased tube pan. Gently run a knife through the batter to remove air pockets and level the surface.
Bake the cake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, invert the pan onto a bottle or sturdy surface to cool completely upside down. This prevents the cake from collapsing.
While the cake cools, prepare the nutty glaze. In a small saucepan, melt the unsalted butter over medium heat.
Add the brown sugar and heavy cream to the butter, stirring constantly until the mixture begins to bubble. Reduce the heat to low and simmer for 2-3 minutes, stirring occasionally.
Remove the saucepan from the heat and stir in the chopped pecans and sliced almonds. Allow the glaze to cool slightly before using.
Once the cake has cooled completely, carefully run a knife around the edges of the pan and invert the cake onto a serving plate.
Drizzle the nutty glaze generously over the top of the cake, letting it drip down the sides for a beautiful presentation.
Slice the Nutty Angel into portions and enjoy a light, airy dessert with a rich, nutty topping!
Nutrition Facts
Calories |
3435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.2 g | 176% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 1301 mg | 57% | |
| Total Carbohydrate | 499.5 g | 182% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 378.7 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2276 mg | 48% | |
*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.
