Friday, March 23, 2012

Brown Sugar Angel Food Cake

Here it is, Thursday night. This post is scheduled to go up tomorrow morning, and the easy part is done; The cake is baked (and tasted) and photographed. Often, these are the hard parts, but today the hard part is coming up with something to say.

If it hadn't been such a colossal failure, this post would have been about a Grapefruit Poppyseed Cake with Creme Fraiche Frosting. I wanted to come up with something fun and different and exotic to celebrate my mom's birthday this month, but alas.... it was not to be. My attempt to make it a reality came out extremely dense and completely wrong. (My husband liked it, but he's ridiculously easy to please, so that's not high praise.) I still want to eat the promise of that cake. Someone successfully make what I had in my head and send me a piece, okay? I hate it when a recipe flops -- so depressing.


About what we're here to talk about: Brown Sugar Angel Food Cake. (Or, as I like to think of it, angel food cake's delightful, witty, brunette sister.)
It's precisely what you think it is, which is to say that it's angel food cake made with brown sugar instead of white sugar. And, at the same time, it's not at all what you think it is, because even though it looks and acts like regular angel food cake, the taste bears very little resemblance. The caramel notes of brown sugar provide a richness which removes all "diet dessert" thoughts from your mind, and you forget that it has not one gram of fat. (Well, except for the requisite heaping mounds -- yes, plural -- of whipped cream piled on top.)

Happily, I love this Brown Sugar Angel Food Cake, so all's well that ends well and my previous flop is all but forgotten. Happy Birthday, bestest mom!

I think I'll go have another slice of this beauty right now.

Brown Sugar Angel Food Cake
adapted from The Martha Stewart Cookbook

14 large egg whites, room temp.
1 1/2 tsp. cream of tartar
1 1/2 c. light-brown sugar
1 1/4 c. sifted cake flour (not self-rising)
pinch of salt
1 1/2 tsp. vanilla

Heat oven to 350 degrees and have your tube pan at the ready. Sift together sugar, flour, and salt over a square of parchment or waxed paper. Then sift them again. Set aside

In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites on medium speed until foamy; add cream of tartar and vanilla. 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 mixture in three additions.

Spoon batter into an ungreased 10-inch tube 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 40 - 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.

Top with lots of vanilla bean whipped cream and fresh berries.

No comments :

Post a Comment

Thanks for your comment. Let's keep things friendly!