Reviews (2) Add Rating & Review 35 Ratings 5 star values: 5 4 star values: 5 3 star values: 15 2 star values: 8 1 star values: 2 Martha Stewart Member Rating: Unrated 10/04/2013 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. Martha Stewart Member Rating: Unrated 02/27/2008 I really liked this cake. Seemed to have a nicer flavor than one made with white sugar.
Back to Brown-Sugar Angel Food Cake All Reviews for Brown-Sugar Angel Food Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 10 1097_recipe_cake.jpg
Ingredients Ingredient Checklist 14 large egg whites 1 1/2 cups light-brown sugar 1 1/2 teaspoons cream of tartar 1 1/4 cups sifted cake flour (not self-rising) Caramel ice cream Hot Fudge Sauce for Brown-Sugar Angel Food Cake, for serving
Gallery Read the full recipe after the video.
Recipe Summary Servings: 10 1097_recipe_cake.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
1097_recipe_cake.jpg
1097_recipe_cake.jpg
Ingredients
Ingredients
- 14 large egg whites 1 1/2 cups light-brown sugar 1 1/2 teaspoons cream of tartar 1 1/4 cups sifted cake flour (not self-rising) Caramel ice cream Hot Fudge Sauce for Brown-Sugar Angel Food Cake, for serving
Directions
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)
Add Rating & Review 35 Ratings 5 star values: 5 4 star values: 5 3 star values: 15 2 star values: 8 1 star values: 2
Martha Stewart Member Rating: Unrated 10/04/2013 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. Martha Stewart Member Rating: Unrated 02/27/2008 I really liked this cake. Seemed to have a nicer flavor than one made with white sugar.
Reviews (2)
Add Rating & Review 35 Ratings 5 star values: 5 4 star values: 5 3 star values: 15 2 star values: 8 1 star values: 2
Add Rating & Review
35 Ratings 5 star values: 5 4 star values: 5 3 star values: 15 2 star values: 8 1 star values: 2
35 Ratings 5 star values: 5 4 star values: 5 3 star values: 15 2 star values: 8 1 star values: 2
35 Ratings 5 star values: 5 4 star values: 5 3 star values: 15 2 star values: 8 1 star values: 2
5 star values: 5 4 star values: 5 3 star values: 15 2 star values: 8 1 star values: 2
Martha Stewart Member Rating: Unrated 10/04/2013 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. Martha Stewart Member Rating: Unrated 02/27/2008 I really liked this cake. Seemed to have a nicer flavor than one made with white sugar.Martha Stewart Member
Rating: Unrated 10/04/2013
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
Rating: Unrated 02/27/2008
I really liked this cake. Seemed to have a nicer flavor than one made with white sugar.
All Reviews for Brown-Sugar Angel Food Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Brown-Sugar Angel Food Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
