Brown Sugar Angel Food Cake

* Exported from MasterCook *

Brown Sugar Angel Food Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Jolly mdfd30e-
1 1/4 cups Cake flour -- sifted
1 cup Brown sugar -- firmly packed
1 1/2 cups Egg whites -- from 12-14 eggs
1 1/2 teaspoons Cream of tartar
1 teaspoon Salt
1 cup Brown sugar -- firmly packed
2 teaspoons Vanilla

Preheat oven to 350 degrees. Have an ungreased 10-inch tube pan at hand.
Combine cake flour and 1 cup brown sugar.
In a large bowl, beat egg whites with cream of tartar and salt until foamy.
Gradually add second cup of brown sugar. Continue to beat until stiff peaks
form. Add vanilla; blend well.
Divide flour-brown sugar mixture into 4 portions.
Use a large 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 pan. With a long, sharp knife, make 5 or 6 vertical
cuts
through batter to get rid of large air pockets.
Bake 45 minutes, 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 large, heavy bottle.
Do
not remove from pan until cake is COMPLETELY cool...takes at least an hour.
Dust with sifted powdered sugar, or frost with a favorite icing.

Here's an extra-ordinary cake with a delicate difference. Wis/Gramma.

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