CONTEST-WINNING BROWN SUGAR ANGEL FOOD CAKE
Brown sugar makes this moist, tender angel food cake delicious and different. Chunks of chopped toffee give its fluffy frosting some snap. The cake's lovely with a hot cup of coffee.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- 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., 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., 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., Run a knife around side and center tube of pan. Remove cake to a serving plate., For toffee, line a 13x9-in. baking pan with foil; grease the foil with 1 teaspoon butter. Sprinkle pecans into prepared pan; set aside., 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., 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.
Nutrition Facts : Calories 349 calories, Fat 15g fat (9g saturated fat), Cholesterol 15mg cholesterol, Sodium 167mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
BURNT SUGAR CAKE II
Steps:
- Prepare burnt sugar by placing 1/2 white sugar into a heavy skillet over medium high heat, stirring constantly with a wooden spoon as sugar melts. When it becomes very dark brown, remove from heat, add hot water very slowly and stir until dissolved. Set aside to cool.
- Preheat oven to 350 degrees F (175 degrees F). Line two 9 inch round baking pans with parchment paper.
- Sift the flour, baking powder and salt together three times.
- Cream the butter or margarine with the remaining 1 1/4 cups white sugar until light and fluffy. Add the eggs 1 at a time, beating thoroughly after each. Stir in the vanilla and the burnt sugar syrup mixture.
- Add the dry ingredients and milk alternately to the creamed mixture. Beat until smooth. Pour batter into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Nutrition Facts : Calories 185.2 calories, Carbohydrate 29.1 g, Cholesterol 39 mg, Fat 6.7 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 3.9 g, Sodium 162.2 mg, Sugar 15 g
BURNT SUGAR ANGEL FOOD CAKE
Start with a mix, and end with a deliciously different Angel Food. A good friend passed this recipe on to me. I used walnuts, and it sent the taste over the top !
Provided by Chef Dee
Categories Dessert
Time 45m
Yield 1 10
Number Of Ingredients 7
Steps:
- Over med. high heat, melt the sugar in a saucepan,stirring constantly.
- WARNING: The hot sugar will be overheated at this point and will almost explode when you add the water. Be very careful, keeping your face back, and adding the water carefully.
- Add the water, and boil for 7 min's,remove from heat and set aside.
- Prepare the cake according to directions on the box, but substitute 1/4 cup of the water with 1/4 cup of the prepared sugar syrup.
- Fold the toasted pecans into the batter.
- Without spraying or greasing the pan, pour the cake batter directly into the Angel Food pan.
- Bake for about 35-40 min's, then remove from pan to cool.
- For icing, beat the icing sugar,butter, cream and remaining syrup together, sprad over the cake.
- You can add more icing sugar or cream to make a nice consistency to spread over the cake.
Nutrition Facts : Calories 3801.6, Fat 112.9, SaturatedFat 27.5, Cholesterol 94.4, Sodium 3938.3, Carbohydrate 669.8, Fiber 12, Sugar 447.3, Protein 56.3
BURNT SUGAR CAKE
This is another old recipe I had from Family Circle Magazine, February 1982. This is a delicious cake with a wonderful burnt sugar flavor. The color of the cake is a beautiful deep golden color. The frosting recipe follows the cake recipe.
Provided by Jane from Ohio
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Burnt Sugar Syrup:.
- Heat 1 cup sugar in a large skillet over low heat.
- until melted and amber colored;.
- remove from heat.
- Carefully stir in 1 cup boiling water until sugar is disolved; cool.
- Pepare burnt sugar syrup, cool.
- Measure 1/2 for cake.
- Reserve 3 tablespoons or more for frosting.
- Sift flour, salt and baking powder onto wax paper.
- Grease two 9 by 1 1/2 inch layer cake pans.
- line with wax paper.
- grease wax paper.
- Preheat oven to moderate (350 degrees).
- Beat butter with one cup of the sugar, egg yolks and vanilla in a large bowl.
- Beat until fluffy.
- Beat in the 1/2 cup burnt sugar syrup.
- Stir in flour mixture alternately with the milk.
- beating after each addition.
- until batter is smooth.
- Beat egg whites in a medium size bowl.
- until foamy.
- Beat in the remaining 1/4 cup of sugar slowly.
- until meringne forms soft peaks.
- Fold meringne into batter until no streaks of white remain.
- Pour into prepared pans.
- Bake in preheated moderate (350 degree) oven.
- for 25 minutes or.
- until center springs back when lightly touched with fingertip.
- cool pans on wire rack 5 minutes.
- Remove from pans.
- Peel off paper.
- cool completely.
- Fill and frost with Burnt Sugar Frosting.
- Garnish with pecan halves and chopped pecans.
- Burnt Sugar Frosting:.
- Mix cream cheese and butter together until well blended.
- Gradually add confectioners sugar, burnt sugar syrup and vanilla.
- Frost layers, top and sides with frostin.
- Garnish top with pecan halves around the rim of cake.
- Press chopped pecans arounds sides of cake.
Nutrition Facts : Calories 644.5, Fat 31.1, SaturatedFat 17.4, Cholesterol 126.6, Sodium 406.1, Carbohydrate 86.5, Fiber 1, Sugar 57.6, Protein 6.9
ANGEL FOOD CAKE I
Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended.
Provided by Syd
Categories Desserts Cakes Angel Food Cake Recipes
Yield 16
Number Of Ingredients 7
Steps:
- Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
- Sift together flour, sugar, and salt. Repeat five times.
- Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
- Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
- Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 30.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 3.4 g, Sodium 74.5 mg, Sugar 22.1 g
BURNT SUGAR CAKE (BETTY CROCKER: CIRCA 1956)
This recipe is in response to a request for the Betty Crocker (1950-1960) version of the cake. I have tried to retain the authenticity of the period, hence the repetition of the ingredient amounts throughout the recipe. I hope you enjoy it. Mom used to make this one sometimes too!
Provided by Cindy Lynn
Categories Dessert
Time 1h25m
Yield 18 serving(s)
Number Of Ingredients 18
Steps:
- Syrup: To make syrup first caramelize the 1/2 cup sugar in a heavy skillet over low heat until clear and medium brown, shaking pan gently to keep from burning.
- Remove from heat.
- Add slowly, stirring constantly, 1/2 cup boiling water.
- Stir over low heat until lumps are dissolved.
- Measure and add water to make 1 cup liquid.
- Cool.
- Cake: Sift together into bowl, 2 1/4 cups sifted Softasilk flour, 1 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt.
- Add 1/2 cup soft shortening and 2/3 cup cooled caramel-water mixture.
- Beat 2 minutes.
- Add remaining 1/3 cup cooled caramel-water mixture, 2 eggs and 1 teaspoon vanilla.
- Beat 2 more minutes.
- Pour into greased and floured pans (2 8-inch pans, or 2 9-inch pans, or 1 9 X 13 oblong pan).
- Makes a small cake.
- Bake until cake tests done.
- Cool.
- Finish with Creamy Burnt Sugar Icing.
- Preheat 350°F (moderate oven) 8-inch layers 30-35 minutes 9-inch layers 25-30 minutes oblong 9 X 13 35-40 minutes.
- Creamy Burnt Sugar Icing: First make another caramel sugar-water mixture following directions in recipe above.
- Caramelize 1/2 cup sugar.
- Add 1/4 cup boiling water.
- DO NOT ADD any more water!
- Melt in saucepan 1/2 cup shortening (part butter).
- Remove from heat and add 2 1/2 tablespoons Softasilk flour and 1/4 teaspoon salt.
- Stir in slowly caramel-water mixture.
- Bring to boil stirring constantly.
- Boil 1 minute.
- If mixture curdles, do not be alarmed.
- Remove from heat.
- Beat in alternately, 3 cups sifted confectioners' sugar and about 3 tablespoons water.
- Set saucepan in bowl of cold water.
- Beat until consistency to spread.
- Stir in 1/2 teaspoon vanilla.
- If it becomes too thick to spread, add a little water.
Nutrition Facts : Calories 273.9, Fat 11.9, SaturatedFat 3, Cholesterol 23.5, Sodium 230.3, Carbohydrate 42.4, Sugar 41.9, Protein 0.7
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.
BURNT SUGAR CAKE
This was a cake Mom made when I was a child. She didn't make it very often, but when she did...oh la la!
Provided by Cindy Lynn
Categories Dessert
Time 1h
Yield 2 8inch layers
Number Of Ingredients 9
Steps:
- Burnt Sugar: Melt 1/2 cup sugar in a heavy pan over low heat stirring constantly until dark brown.
- Add 1/2 cup boiling water and cook until mixture looks like molasses.
- Cake: Sift flour, measure, add salt and baking powder and sift together.
- In a separate bowl, cream shortening.
- Add sugar gradually and cream well.
- Add eggs one at a time to creamed mixture, beating thoroughly after each addition.
- Add sifted dry ingredients alternately with milk.
- Add burnt sugar and vanilla.
- Bake in two greased and floured 8-inch round layer cake pans in a moderate oven (350 deg F); 30-35 minutes.
- Cool and frost with broiled frosting colored with burnt sugar.
Nutrition Facts : Calories 1778.6, Fat 62, SaturatedFat 17.3, Cholesterol 228.6, Sodium 1168, Carbohydrate 283.9, Fiber 3.8, Sugar 169.8, Protein 24.8
BROWN SUGAR ANGEL FOOD CAKE
This recipe came from my husband's Great Grandma Folker, a homesteader in Nebraska in the late 1800s.
Provided by Dawnab
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg whites, vanilla, cream of tarter and salt until soft peaks form.
- Gradually sift 1 cup brown sugar over egg whites and beat again until stiff peaks form.
- Sift remaining cup of sugar with flour.
- Fold into egg white mixture.
- Bake in an ungreased tube pan for 45-50 minutes at 350.
ANGEL FOOD CAKE II
Some people like to make an angel food cake as a birthday cake. I have made this one before, and it was great. I made a butter icing, and just tinted the color I wanted. I put in those little dragees you see in the store inside the batter.
Provided by Carol
Categories Desserts Cakes Birthday Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free. Let dry completely. Sift flour and 3/4 cup confectioners' sugar together three times; set aside.
- In mixing bowl, beat egg whites and salt on high speed until foamy. Add cream of tartar, 1 teaspoon vanilla, and almond flavoring; beat until soft peaks form. Peaks should be soft enough so they bend over slightly at the tips. Gradually add 1 cup white sugar, continuing to beat until stiff peaks form. Sift about 1/4 of the flour mixture over the egg whites, and using flat spatula, quickly but gently fold into egg whites. Repeat using 1/4 of the flour mixture each time. Pour batter into clean tube pan. Gently cut through batter with knife to remove air pockets.
- Bake for about 30 to 35 minutes, until an inserted wooden pick comes out clean. Invert pan onto a wire rack to cool for 1 hour.
- Beat 2 cups confectioners' sugar, butter, cream, and 1 teaspoon vanilla together until smooth. Add more cream or confectioners' sugar as needed. Frost the cooled cake.
Nutrition Facts : Calories 239.4 calories, Carbohydrate 46.3 g, Cholesterol 13.1 mg, Fat 4.6 g, Fiber 0.2 g, Protein 3.8 g, SaturatedFat 2.8 g, Sodium 110 mg, Sugar 37.7 g
BURNT SUGAR CAKE I
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease three 9 inch round cake pans.
- In a small saucepan bring 1 cup of the water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup.
- Sift together the flour with the baking powder and salt.
- In a large bowl, cream the butter or margarine with 1 1/2 cups of the sugar. Add the eggs one at a time, beating well after each addition.
- In another bowl, combine milk and sugar/water mixture. Add the vanilla and mix well.
- Add the sifted dry ingredients alternately with the milk mixture to the creamed butter or margarine mixture. Stir until just combined. Pour batter equally into three greased 9 inch round cake pans.
- Bake for about 30 minutes at 375 degrees F (190 degrees C). When cool, glaze with burnt sugar syrup.
- To Make Glaze: In a small saucepan bring 1 cup water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup. Pour over top of cooled cake layers.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 22.3 g, Cholesterol 26.2 mg, Fat 4.5 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 141.3 mg, Sugar 14.3 g
BROWN SUGAR ANGEL FOOD CAKE
For a new twist on angel food cake, give this recipe a try. It's light and tasty!-Nina Summan, Connersville, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Place egg whites in a large bowl, let stand at room temperature for 30 minutes. Sift 1 cup brown sugar and flour together twice; set aside. Sift remaining sugar; set aside., Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Add vanilla. Gradually add reserved sugar, about 2 tablespoons at a time, beating well after each addition; beat until stiff glossy peaks form. Gradually fold in flour mixture, abut 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Bake at 350° for 40-45 minutes or until lightly browned and entire top appears dry. , Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around side of cake and remove to a serving plate.
Nutrition Facts :
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