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scratch - Brown Sugar Angel Food Cake #1




Source of Recipe


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Recipe Link: www.recipegoldmine.com/cakeangel/cakeangel4.html

scratch - Brown Sugar Angel Food Cake #1

1 1/4 cups sifted cake flour
1 cup brown sugar, firmly packed
1 1/2 cups egg whites (from 12 to 14 eggs)
1 1/2 teaspoons cream of tartar
1 teaspoon salt
1 cup brown sugar, firmly packed
2 teaspoons vanilla extract

Heat oven to 350 degrees F.
Will need an ungreased 10 inch tube (angel food cake) pan.
Combine cake flour and 1 cup brown sugar.
In a large bowl, beat egg whites with cream of tartar and salt until foamy.
Gradually add second cup of brown sugar.
Continue to beat until stiff peaks form.
Add vanilla extract; blend well.
Divide flour-brown sugar mixture into 4 portions.
Use a large rubber spatula to fold each portion in separately; gently lift
meringue up and roll it over onto itself. Fold JUST until no traces of dry
ingredients can be seen. Gently push batter into tube pan. With a long,
sharp knife, make 5 or 6 vertical cuts through batter to eliminate large
air pockets.
Bake 45 minutes, or until top of cake springs back after it is lightly touched
with a finger. As soon as cake is removed from the oven, IMMEDIATELY
invert pan. If pan does not have legs, place the center tube over the neck of
a large, heavy bottle. Do not remove from pan until cake is COMPLETELY cool.
This takes at least 1 hour.
Dust with sifted powdered confectioners sugar, or frost with a favorite icing.