Brown Sugar Angel Food Cake
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
50
Spice
43
Sweetness
58
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
A 10 x 4-inch tube pan or a 9 to 10-inch round cake pan with sides at least 3 inches high (a removable bottom is helpful) Check that one rack is in the middle of the oven and heat the oven to 325 degrees
2
If the pan has a removable bottom, do nothing to it
3
If it does not, lightly butter the bottom
4
Line the bottom with waxed paper or parchment paper cut to fit, and lightly butter the paper
5
Thoroughly mix 1/4 cup of the sugar and the flour in a small bowl
6
Have all ingredients and tools at hand
7
Pour the egg whites into the bowl in which you will be making the batter
8
Beat the egg whites with an electric mixer on medium speed for about 2 minutes, until frothy and well broken up
9
Add the cream of tartar and increase speed to medium-high
10
Beat until the whites lose their yellow cast, greatly increase in volume, and start to turn white
11
With the mixer running, slowly sprinkle the remaining 1 cup sugar over the whites
12
Beat until the whites become very thick, very glossy, and white, and the beaters leave a deep trail
13
Depending on the mixer, this need only take about 3 minutes total
14
Reduce the speed to the lowest possible
15
Pour in the molasses
16
Beat a few seconds, scraping the sides of the bowl with a rubber spatula to make sure all the molasses is incorporated
17
Quickly sprinkle the flour-sugar mixture over the whites
18
As soon as it is all added but not completely mixed in, stop the machine and remove the bowl
19
With a rubber spatula or a large metal spoon, complete mixing in the flour by folding or gently stirring
20
Stop just as soon as the flour seems blended in
21
With a rubber spatula, scrape the batter (9 to 10 cups) into the pan and spread evenly
22
With the handle of a wooden spoon trace a circle deep in the batter to release any large air bubbles
23
Bake until no moist patches remain in the surface cracks, the cake springs back when touched, and a cake tester inserted in the center comes out clean - about 50 minutes for a 10 x 3-inch pan, 1 hour for a tube pan
24
Turn the cake pan upside down on a wire rack
25
Let cool completely
26
Loosen the edges (and tube) with a knife
27
Turn out the cake, loosen and remove the pan bottom, or peel off the paper
28
Store airtight 1 day at room temperature before serving or freezing
29
If you wish, sift confectioners' sugar over the top before serving