Date: Thu, 1 Oct 1998 11:06:15 -0700
From: "Susan Y. Lehman" (lehman@physics.unc.edu)
I made this last night--I almost couldn't wait for it to finish baking and
cool because it smells spectacular while baking. I like it better than
regular angel food because the brown sugar really gives it a more
interesting flavor. My angel food pan was too small, so I put the extra
batter in a mini-loaf pan. That meant I got to eat some right away (since
the main cake is for a party tonight). Very good and not hard to make.
Brown Sugar Angel Food Cake (from Martha Stewart, I think)
1 1/4 C. sifted flour
1 1/2 C. sifted light brown sugar
14 egg whites at room temperature
1 1/2 tsp. cream of tartar
Preheat oven to 350 Fahrenheit. Sift the flour together with 3/4 C brown
sugar. Reserve.
Beat the egg whites until foamy, then add the cream of tartar. Beat on
high speed until tripled in volume. Sprinkle (like brown sugar can be
sprinkled!) half the remaining sugar on top of the egg whites and beat
until incorporated. Repeat with remaining sugar. Beat mixture on high
speed until stiff and glossy.
Fold in the flour/sugar mixture in three additions. Spoon the cake batter
into an ungreased 10 inch angel food cake pan with a removable bottom.
Run a knife through the batter to remove any large air bubbles.
Bake for 45 minutes until cake is golden brown. Invert and cool
completely, about an hour. Remove from pan.
This is really good served with a blueberry sauce, or your favorite fruit
sauce.
My notes:
I didn't use cake flour, but regular (Southern) flour.
The cake browned early, but didn't get overly brown so I left it in the
full 45 minutes and it is fine.
I think it's pretty important that the cake pan have a removable bottom so
that the cake can be removed without too much mangling.
kwovo ovo