Name: Contest-Winning Brown Sugar Angel Food Cake
Prep time: 1 h
Cook time: 1 h
Yield: 1
Ingredients: 1-1/2 cups large egg whites (about 10) -; 1-3/4 cups packed brown sugar, divided -; 1 cup cake flour -; 1-1/2 teaspoons cream of tartar -; 1-1/2 teaspoons vanilla extract -; 1/2 teaspoon salt -; TOFFEE/TOPPING: -; 1 teaspoon plus 1 cup butter, divided -; 1-1/2 cups chopped pecans -; 1-1/2 cups packed brown sugar -; 1 cup semisweet chocolate chips -; 1 carton (12 ounces) frozen whipped topping, thawed -

Contest-Winning Brown Sugar Angel Food Cake

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Contest-Winning Brown Sugar Angel Food Cake

1. 1-1/2 cups large egg whites (about 10) -

2. 1-3/4 cups packed brown sugar, divided -

3. 1 cup cake flour -

4. 1-1/2 teaspoons cream of tartar -

5. 1-1/2 teaspoons vanilla extract -

6. 1/2 teaspoon salt -

7. TOFFEE/TOPPING: -

8. 1 teaspoon plus 1 cup butter, divided -

9. 1-1/2 cups chopped pecans -

10. 1-1/2 cups packed brown sugar -

11. 1 cup semisweet chocolate chips -

12. 1 carton (12 ounces) frozen whipped topping, thawed -

How to cook deliciously - Contest-Winning Brown Sugar Angel Food Cake

1. Stage

Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1 cup brown sugar and flour together twice; set aside.

2. Stage

Place oven rack in lowest position. Preheat oven to 350°. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining brown sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.

3. Stage

Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 25-30 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.

4. Stage

Run a knife around side and center tube of pan. Remove cake to a serving plate.

5. Stage

For toffee, line a 13x9-in. baking pan with foil; grease the foil with 1 teaspoon butter. Sprinkle pecans into prepared pan; set aside.

6. Stage

In a small heavy saucepan over medium-low heat, bring brown sugar and remaining butter to a boil, stirring constantly. Cover and cook 2 minutes. Cook and stir with a clean spoon until a candy thermometer reads 300° (hard-crack stage). Immediately pour into prepared pan. Sprinkle with chips; spread with a knife when melted. Refrigerate for about 1 hour or until set.

7. Stage

Frost cake with whipped topping. Finely chop half of the toffee; press onto cake. Serve with remaining toffee if desired. Store leftover toffee in an airtight container.