How To make Brown Sugar Angel Food Cake
Jolly mdfd30e- 1 1/4 cups Cake flour
sifted
1 cup Brown sugar :
firmly packed
1 1/2 cups Egg whites -- from 12-14 eggs
1 1/2 teaspoons Cream of tartar
1 teaspoon Salt
1 cup Brown sugar -- firmly packed
2 teaspoons Vanilla
Preheat oven to 350 degrees. Have an ungreased 10-inch tube pan at hand. Combine cake flour and 1 cup brown sugar. In a large bowl, beat egg whites with cream of tartar and salt until foamy. Gradually add second cup of brown sugar. Continue to beat until stiff peaks form. Add vanilla; blend well. Divide flour-brown sugar mixture into 4 portions. Use a large rubber spatula to fold each portion in separately; gently lift meringue up and roll it over onto itself. Fold JUST until no traces of dry ingredients can be seen. Gently push batter into pan. With a long, sharp knife, make 5 or 6 vertical cuts through batter to get rid of large air pockets. Bake 45 minutes, or until top of cake springs back after it is lightly touched with a finger. As soon as cake is removed from the oven, IMMEDIATELY invert pan. If pan does not have legs, place the center tube over the neck of a large, heavy bottle. Do not remove from pan until cake is COMPLETELY cool...takes at least an hour. Dust with sifted powdered sugar, or frost with a favorite icing.
Here's an extra-ordinary cake with a delicate difference. Wis/Gramma.
How To make Brown Sugar Angel Food Cake's Videos
????Brown Sugar Angel Food Cake???? #angelfoodcake #brownsugar #fatfree
Fat free and light as air, this cake will set your spirits soaring.
Ingredients:
1¼ cups sifted cake flour (not self rising)
1½ cups light brown sugar (sifted)
14 egg whites (at room temperature)
1½ tsp. cream of tartar
zest of 2 lemons
InstaGram:
Brown Sugar Angel Food Cake, Fudge Sauce
A spongy delightful cake that’s so good it doesn’t need sauce. Maybe ice cream or whipped cream.
Angel Food Cake
Chef Steve is back again, this time showing you how to make a great tasting angel food cake.
Spiced Angel Food Cake with Sour Cream Frosting Recipe
Here’s a light and airy dessert, featuring warm spices and a sweet tangy finish.
Ingredients
2 cups (500mL) GAY LEA - Gold Premium Sour Cream
1 1/2 cups (375mL) icing sugar, sifted
1 cup (250mL) cake-and-pastry flour
1/2 tsp (2mL) ground cinnamon
1/2 tsp (2mL) ground allspice
1/2 tsp (2mL) ground nutmeg
12 egg whites, at room temperature
1 1/2 tsp (7mL) cream of tartar
1 cup (250mL) granulated sugar
1 tbsp (15mL) vanilla extract, divided
1/4 tsp (1mL) salt
1/3 cup (75mL) brown sugar
1 cup (250mL) 35% whipping cream
2 cups (500mL) strawberries
1 cup (250mL) blueberries
Instructions
1.Preheat oven to 375°F (190°C). Grease 10-inch (25 cm) tube pan.
2. In bowl, sift together icing sugar, flour, cinnamon, allspice and nutmeg. Set aside.
3. Using electric mixer, beat egg whites with cream of tartar at medium speed until foamy; gradually beat in granulated sugar, 2 tsp (10 mL) vanilla extract and salt. Beat at high speed until glossy peaks form. Gently fold in flour mixture, 1/2 cup (125 mL) at a time, until well combined, being careful not to deflate the egg whites.
4. Spoon batter into prepared pan. Bake for about 35 minutes or until cake is golden and skewer inserted into centre comes out clean. Turn cake out onto rack; remove pan and let cool completely.
5. In large bowl, whisk together sour cream, brown sugar and remaining vanilla. In separate bowl, beat cream until stiff peaks form; gently fold into sour cream mixture.
6. Cut cake horizontally into three layers. Place bottom layer on serving plate; spread with one-quarter of the frosting. Repeat layers twice, icing sides of cake with remaining frosting. Refrigerate for 1 hour.
7. Arrange strawberries and blueberries over top of cake. Dust with icing sugar.
*Garnish the cake with candied pecans for an extra-sweet crunch.
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Angel Food Cake with Brown Sugar Buttercream & Fresh Fruit Garnish
Light-as-air angel food cake meets creamy brown sugar orange blossom buttercream topped with fresh spring fruits in this fun take on an Easter dessert made with C&H® Light Brown Sugar & C&H® Granulated Sugar Easy Baking Tub.
Recipe:
Angel Food Cake
You know how most angel food cakes you buy from the store taste kinda rubbery? This is NOT that cake. This angel food cake is the lightest, fluffiest, and most cloud-like cake you’ll ever taste. I love having this cake in the summer and topping it with some fresh strawberries and homemade whipped cream. This is sure to be a new favorite recipe!
BLOG POST AND RECIPE ►
BOSCH UNIVERSAL PLUS MIXER ►
HOW TO USE A SCALE ►
ANGEL FOOD CAKE RECIPE ►
12 ounces (340 g) egg whites (fresh or pasteurized)
1 teaspoon cream of tartar
1/4 teaaspoon salt
1 teaspoon vanilla extract
6 ounces (171 g) sugar (first quantity)
6 ounces (171 g) sugar (second quantity)
4 ounces (114 g) cake flour
1 ounce (28 g) cornstarch
STRAWBERRY TOPPING RECIPE ►
2 cups fresh strawberries trimmed and quartered
2 ounces (57 g) sugar
1/2 teaspoon lemon zest
1 tsp lemon juice
STABILIZED WHIPPED CREAM RECIPE ►
8 ounces (228 g) heavy whipping cream, cold
1 ounce (28 g) powdered sugar
1/2 tsp powdered gelatin (I use KNOX brand)
1/2 tsp vanilla extract
1/2 tsp heavy whipping cream
1 Tablespoon cold Water
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