Brown Sugar Angel Food Cake

From Martha Stewart

• Ready In: 1 hr
• Serves: 10

Ingredients

• 14  large  egg whites
• 1 1⁄2 cups light-brown sugar
• 1 1⁄2 teaspoons cream of tartar
• 1 1⁄4 cups  sifted cake flour (not self-rising)

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.