Monday, March 16, 2015

Brown Sugar Angel Food Cake

You will love this tender moist angel food cake with a touch of brown sugar, chunks of chopped toffee and a fluffy frosting. This will go great with a hot cup of coffee.

Egg whites from 10 large eggs, that have stood at room temperature for at least 45 minutes
1-3/4 cup of brown sugar, packed
1 cup of cake flour
1-1/2 teaspoon of cream of tartar
1-1/2 teaspoon vanilla extract
1/2 teaspoon salt

Toffee Topping
1 cup of butter + 1 teaspoon for greasing pan
1-1/2 cup chopped pecans
1-1/2 cup packed brown sugar
1 cup semi-sweer chocolate chips
12 oz container of heavy whipping cream, whipped and then add to it 1/2 cup of powdered sugar.

  • Preheat oven to 350 
  • Sift 1 cup of brown sugar and the flour. Sift twice. Set aside.
  • To the egg whites add cream of tartar, salt &vanilla. Beat on edium speed until soft peaks have formed.
  • Turn the mixer to the high setting and gradually add the remaining brown sugar 2 tablespoons at a time and beat until glossy peaks have formed and the sugar has been dissolved.
  • Fold in the flour mixture 1/2 cup at a time.
  • Spoon the mixture into an ungreased 10" tube pan.Using a butter knife, cut through the batter to remove any air bubbles.
  • Place the pan on the lower rack of the oven and bake for 35-30 minutes.
Toffee Topping
  • Line a 9 x 13 pan with foil, grease the foil with the 1 teaspoon of butter. Sprinkle pecans evenly in pan. Set aside.
  • Over medium heat, add to a saucepan brown sugar and butter. Bring this to a boil while stirring constantly.
  • Cover and cook for 2 minutes.
  • Remove lid, stir until it reaches 300 degrees on a themometer.
  • Pour evenly over pecans.
  • Sprinkle with the chocolate chips. When melted, spread evenly.
  • Refrigerate until set. About an hour.
  • Frost the cake with the whipping cream.
  • Finely chop the toffee and sprinkle it on the top of the cake.

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