BROWN SUGAR ANGEL FOOD CAKES
These angelic individual-size cakes take a walk on the decadent side with a scoop of espresso ice cream and a drizzle of homemade hot fudge.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes eight 5-inch mini cakes
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. In the bowl of a stand 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. Transfer egg white mixture to a large bowl; fold in flour in three additions.
- Transfer batter to a piping bag fitted with a 1/2-inch to 3/4-inch round tip and pipe into ungreased mini angel food cake pans with removable bottoms. Smooth tops with an offset spatula. Run a knife through batter to pop air pockets. Bake until cakes are golden in color and spring back when gently pressed, about 25 minutes.
- Invert pans over the necks of glass bottles and allow cakes to cool, at least 1 hour. To remove cakes from pans, run a knife around sides and center tube of pans. Release cakes from sides and run a long knife along the bottom of the cakes, freeing them from the tube.
- Make the hot fudge sauce: Combine all ingredients except the vanilla in a saucepan and cook over medium heat, stirring constantly, until the mixture comes to a full boil. Boil the mixture briskly for 3 minutes, stirring occasionally, then remove from the heat and stir in the vanilla.
- Serve the cakes with hot fudge sauce and espresso ice cream.
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Rasel Shah
[email protected]Just wanted to say thanks for sharing this recipe. I'm excited to try it out!
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[email protected]This recipe seems a bit complicated. Is there a simpler angel food cake recipe that you recommend?
Malik Inam
[email protected]I'm allergic to nuts. Can I substitute something else for the almonds in this recipe?
Bristy Ahmmed
[email protected]Has anyone tried using a different type of sugar in this recipe? I'm wondering if it would affect the flavor.
Aaqib Khan
[email protected]I'm curious about the texture of this cake. Is it more dense or fluffy?
Vs Jeyaraj
[email protected]This recipe looks amazing! I'm definitely going to give it a try this weekend.
Official Hope
[email protected]Can't wait to try this recipe! I love angel food cake and the brown sugar sounds like a delicious twist.
The effy one
[email protected]I followed the recipe exactly and the cake turned out dense and dry. Not sure what went wrong.
Hammad Khan
[email protected]This recipe is a keeper! The cake is moist, fluffy, and has a beautiful golden brown crust. I'll definitely be making this again.
dorothy mczeal
[email protected]Just made this cake and it's heavenly! The brown sugar gives it a unique flavor that I've never tasted in an angel food cake before. Highly recommend!
Abderrahmen Khalifa
[email protected]I'm not much of a baker, but this recipe was so easy to follow! The cake turned out perfect, and it was gone in a day. Thanks for sharing!
Sophia Pokharel
[email protected]Wow, this cake was a hit at my dinner party! Everyone raved about the light and fluffy texture, and the brown sugar glaze gave it a touch of elegance. Definitely a keeper!
Parash Dangi
[email protected]This angel food cake recipe is a true winner! The brown sugar adds a lovely caramel flavor and a moist, tender crumb. I love that it's not overly sweet, allowing the natural flavors to shine through. My family devoured it in no time!