Burnt Sugar Angel Food Cake |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This is a delicious cake! The burnt sugar syrup gives it a caramel taste that is really fantastic! This is from Company's Coming Most Loved Summertime Dessert cookbook. Ingredients:
burnt sugar syrup |
1 cup granulated sugar |
1/2 cup boiling water |
angel food cake |
1 cup sifted cake flour |
1/2 cup icing sugar |
12 egg whites, room temperature |
1 1/2 tsp. cream of tartar |
1/4 tsp. salt |
1 cup granulated sugar |
1 tsp. vanilla extract |
1/4 tsp. maple extract |
Directions:
1. Burnt Sugar Syrup:
2. Measuer granulated sugar into large heavy saucepan. Heat and stir on medium for about 10 minutes until sugar is dissolved. Brush side of saucepan with wet pastry brush to dissolve any sugar crystals. Simmer for about 2 minutes, without stirring, until dark butterscoth colour. Remove from heat.
3. Slowly and carefully add boiling water. Sugar mixture will sputter furiously. Return to heat. Stir for about 2 minutes until smooth. Colour should be deep golden brown. Let stand for about 1 hour until cooled completely. Makes about 3/4 cup syrup.
4. -
5. Angel Food Cake:
6. Sift flour and icing sugar together 3 times onto sheets of waxed paper or separate bowls. Set aside.
7. Beat next 3 ingredients in large bowl until soft peaks form. Add granulated sugar, 1/4 cup at a time, beating constantly until stiff peaks form and sugar is dissolved.
8. Add vanilla, maple extract and 3 tbsp. Burnt Sugar Syrup. Beat until just combined. Sift flour mixture over egg white mixture in 4 parts, folding after each addition until just blended. Spread in ungreased 10 angel food tube pan. Cut through batter gently with knife to remove air pockets. Bake in 375 oven for 35 to 40 minutes until wooden pick inserted in centre of cake comes out clean. Invert cake in pan onto glass bottle for about 1 hour until cooled completely. Turn upright. Run knife around inside edge of pan to loosen cake. Remove bottom of pan with cake. Run knife around tube and bottom of pan to loosen cake. Invert onto large serving plate. Serve with whipped cream. Store reminaing syrup in jar with tight-fitting lid at room temperature for up to 6 months.
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