Name: Toffee Angel Food Cake
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 11 large egg whites -; 1 cup confectioners' sugar -; 1 cup cake flour -; 1 teaspoon cream of tartar -; 1 teaspoon vanilla extract -; Pinch salt -; 1-1/4 cups superfine sugar -; Whipped cream: -; 2 cups heavy whipping cream -; 1/2 cup hot caramel ice cream topping, room temperature -; 1 teaspoon vanilla extract -; 4 Heath candy bars (1-1/2 ounces each), chopped -; Chocolate curls, optional -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Toffee Angel Food Cake

1. 11 large egg whites -

2. 1 cup confectioners' sugar -

3. 1 cup cake flour -

4. 1 teaspoon cream of tartar -

5. 1 teaspoon vanilla extract -

6. Pinch salt -

7. 1-1/4 cups superfine sugar -

8. Whipped cream: -

9. 2 cups heavy whipping cream -

10. 1/2 cup hot caramel ice cream topping, room temperature -

11. 1 teaspoon vanilla extract -

12. 4 Heath candy bars (1-1/2 ounces each), chopped -

13. Chocolate curls, optional -

How to cook deliciously - Toffee Angel Food Cake

1. Stage

Place egg whites in a large bowl; let stand at room temperature 30 minutes.

2. Stage

Meanwhile, place oven rack in the lowest position and remove upper rack if needed. Preheat oven to 325°. Sift confectioners' sugar and cake flour together twice.

3. Stage

Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.

4. Stage

Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest rack until top crust is golden brown and cracks feel dry, 50-60 minutes. Immediately invert pan; cool completely in pan, about 1-1/2 hours.

5. Stage

Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a long serrated knife, cut cake horizontally into 3 layers. In a large bowl, beat cream until it begins to thicken. Gradually add caramel topping and vanilla; beat until soft peaks form.

6. Stage

Place 1 cake layer on a serving plate; spread with 1 cup whipped cream mixture. Sprinkle with a third of the chopped candies. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream mixture; sprinkle with remaining candy. If desired, sprinkle chocolate curls over top and around bottom of cake.