Brown sugar angel food cake

1 Servings

Ingredients

Quantity Ingredient
1¼ cup Sifted flour
1½ cup Sifted light brown sugar
14 Egg whites at room temperature
1½ teaspoon Cream of tartar

Directions

(from Martha Stewart, I think)

Preheat oven to 350 Fahrenheit. Sift the flour together with ¾ 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.

Posted to fatfree digest by "Susan Y. Lehman" <lehman@...> on Oct 1, 1998, converted by MM_Buster v2.0l.

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