Brown Sugar Angel Food Cake

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READY IN: 1hr
Recipe by swirlycinnacakes

From Martha Stewart

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites and sugar on medium speed until foamy; add cream of tartar. Increase speed to high; beat egg whites until tripled in volume, stiff, and glossy.
  3. Transfer egg white mixture to a large bowl; fold in flour in three additions.
  4. Spoon batter into an unbuttered 10-inch angel-food-cake pan with a removable bottom. Run a knife through batter to pop air pockets.
  5. Bake until cake is golden in color and springs back when gently pressed, about 45 minutes.
  6. Invert pan onto a cooling rack or the neck of a bottle and allow cake to cool, at least 1 hour.
  7. 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.
  8. Serve with ice cream and hot-fudge sauce.

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