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Read the full recipe after the video.
Recipe Summary
Yield: Makes eight 5-inch mini cakes
mb_1006_brown_sugar_angel_food.jpg
Ingredients
For the Cake
14 large egg whites (1 3/4 cups)
1 1/2 cups light-brown sugar, sifted
1 1/2 teaspoons cream of tartar
1 1/4 cups sifted cake flour (not self-rising)
For Serving
Espresso ice cream
For the Hot Fudge Sauce
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1/2 cup light corn syrup
1/4 cup light cream or evaporated milk
1/8 teaspoon coarse kosher salt
1 1/2 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
Cook's Notes
The sauce can be stored in the refrigerator for 1 week. To reheat, place the container of sauce in a pan of hot (not boiling) water until the sauce warms and thins to a pouring consistency.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes eight 5-inch mini cakes
mb_1006_brown_sugar_angel_food.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes eight 5-inch mini cakes
Recipe Summary
Yield: Makes eight 5-inch mini cakes
Yield: Makes eight 5-inch mini cakes
Makes eight 5-inch mini cakes
mb_1006_brown_sugar_angel_food.jpg
mb_1006_brown_sugar_angel_food.jpg
Ingredients
Ingredients
14 large egg whites (1 3/4 cups)
1 1/2 cups light-brown sugar, sifted
1 1/2 teaspoons cream of tartar
1 1/4 cups sifted cake flour (not self-rising)
Espresso ice cream
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1/2 cup light corn syrup
1/4 cup light cream or evaporated milk
1/8 teaspoon coarse kosher salt
1 1/2 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
Directions
Preheat the oven to 350 degrees. In the bowl of a stand 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.
Transfer batter to a piping bag fitted with a 1/2-inch to 3/4-inch round tip and pipe into ungreased mini angel food cake pans with removable bottoms. Smooth tops with an offset spatula. Run a knife through batter to pop air pockets. Bake until cakes are golden in color and spring back when gently pressed, about 25 minutes.
Invert pans over the necks of glass bottles and allow cakes to cool, at least 1 hour. To remove cakes from pans, run a knife around sides and center tube of pans. Release cakes from sides and run a long knife along the bottom of the cakes, freeing them from the tube.
Make the hot fudge sauce: Combine all ingredients except the vanilla in a saucepan and cook over medium heat, stirring constantly, until the mixture comes to a full boil. Boil the mixture briskly for 3 minutes, stirring occasionally, then remove from the heat and stir in the vanilla.
Serve the cakes with hot fudge sauce and espresso ice cream.
Cook's Notes
The sauce can be stored in the refrigerator for 1 week. To reheat, place the container of sauce in a pan of hot (not boiling) water until the sauce warms and thins to a pouring consistency.
Cook’s Notes
The sauce can be stored in the refrigerator for 1 week. To reheat, place the container of sauce in a pan of hot (not boiling) water until the sauce warms and thins to a pouring consistency.
Reviews (3)
Add Rating & Review
35 Ratings
5 star values:
3
4 star values:
7
3 star values:
17
2 star values:
7
1 star values:
1
Reviews (3)
Add Rating & Review
35 Ratings
5 star values:
3
4 star values:
7
3 star values:
17
2 star values:
7
1 star values:
1
Add Rating & Review
35 Ratings
5 star values:
3
4 star values:
7
3 star values:
17
2 star values:
7
1 star values:
1
35 Ratings
5 star values:
3
4 star values:
7
3 star values:
17
2 star values:
7
1 star values:
1
35 Ratings
5 star values:
3
4 star values:
7
3 star values:
17
2 star values:
7
1 star values:
1
- 5 star values:
- 3
- 4 star values:
- 7
- 3 star values:
- 17
- 2 star values:
- 7
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
09/11/2013
THANK YOU for airing this recipe along with your Coconut Cloud Angel Food Cake, and the lime glaze and lemon cream!! I just can't wait to make these cakes. Thank you for making the recipes available on this web site. I enjoy watching Martha's shows very much. She does inspire me to be a better cook and try dishes that I have never made.
Martha Stewart Member
Rating: Unrated
07/31/2012
Can't make til I get the ezpresso ice cream recipe that looked like it was made w/o an ice cream maker becuse it was in a glass loaf pan. So far I can't find one. Can you help?
Martha Stewart Member
Rating: Unrated
03/11/2011
Can this be baked in a regular angel food pan or 9x13. , ??????
Martha Stewart Member
Rating: Unrated
09/11/2013
THANK YOU for airing this recipe along with your Coconut Cloud Angel Food Cake, and the lime glaze and lemon cream!! I just can't wait to make these cakes. Thank you for making the recipes available on this web site. I enjoy watching Martha's shows very much. She does inspire me to be a better cook and try dishes that I have never made.
Rating: Unrated
Rating: Unrated
07/31/2012
Can't make til I get the ezpresso ice cream recipe that looked like it was made w/o an ice cream maker becuse it was in a glass loaf pan. So far I can't find one. Can you help?
Rating: Unrated
03/11/2011
Can this be baked in a regular angel food pan or 9x13. , ??????
All Reviews for Brown Sugar Angel Food Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Brown Sugar Angel Food Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
