Recipe for cooking brown sugar angel food cake

Desserts to Go with Coffee and Tea :: Sponge Cake

Brown Sugar Angel Food Cake

1 1/4 c. sifted cake flour
1 c. brown sugar, firmly packed
1 1/2 c. egg whites (from 12 to 14 eggs)
1 1/2 tsp. cream of tartar
1 tsp. salt
1 c. brown sugar, firmly packed
2 tsp. vanilla extract or flavoring

Preheat oven to 350 degrees F.

Combine cake flour and 1 c. brown sugar. In a lrg. bowl, beat egg whites with cream of tartar and salt until foamy. Gradually add second c. of brown sugar. Continue to beat until stiff peaks form. Add vanilla extract or flavoring; blend well. Divide flour-brown sugar mixture into 4 portions. Use a lrg. rubber spatula to fold each portion in separately; gently lift meringue up and roll it over onto itself. Fold JUST until no traces of dry ingredients can be seen. Gently push batter into an nonstick 10-in. tube (angel food cake) pan. With a long, sharp knife, make 5 or 6 vertical cuts through batter to eliminate lrg. air pockets.

Bake 45 mins., or until top of cake springs back after it is lightly touched with a finger. As soon as cake is removed from the oven, IMMEDIATELY invert pan. If pan does not have legs, place the center tube over the neck of a lrg., heavy bottle. Do not remove from pan until cake is COMPLETELY cool. This takes at least 1 hour.

Dust with sifted powdered\sugar, or frost with a favorite icing.