Angel Food Cake With Heath Bar Whipped Cream Icing Recipe

Name: Angel Food Cake With Heath Bar Whipped Cream Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 1 cup sifted cake flour; 1 1/3 cups sugar; 1/2 teaspoon salt; 1 1/2 cups egg whites (from about a dozen large eggs); 1 tablespoon lemon juice; 1 teaspoon cream of tartar; 1 teaspoon vanilla; For the icing; 2 cups heavy whipping cream; 2 tablespoons sugar; 2 Heath bars, finely chopped

Servings: persons

For the cake
1 cup sifted cake flour
1 1/3 cups sugar
1/2 teaspoon salt
1 1/2 cups egg whites (from about a dozen large eggs)
1 tablespoon lemon juice
1 teaspoon cream of tartar
1 teaspoon vanilla
For the icing
2 cups heavy whipping cream
2 tablespoons sugar
2 Heath bars, finely chopped

1
Heat the oven to 350 degrees. Sift together the cake flour, 2/3 cup sugar and the salt. Repeat.
2
In the bowl of a standing mixer fitted with a whisk attachment, beat the egg whites with 1 tablespoon cold water, the lemon juice, cream of tartar and vanilla on low speed for one minute. Increase the mixer speed to medium and beat until the whites just hold very soft peaks, one to three minutes. Gradually beat in the remaining 2/3 cup sugar, one tablespoon at a time, on medium speed. At this point, you should have soft, glossy peaks -- do not beat until completely stiff.
3
Gently fold the dry ingredients into the whites in small increments (about an eighth at a time), making sure there are no streaks of flour at the end, but being careful not to over-mix. Pour the batter into an ungreased tube pan and gently spread to level the batter. Bake for 35 to 40 minutes, until a toothpick or cake tester inserted into the middle of the cake comes out clean. Let the cake cool upside down in the pan (set on a bottle or suspended over 4 glasses) for an hour and half or so. Slide a thin, sharp knife around the edges of the pan to loosen the cake and unmold onto a rack. Invert the cake and cool completely.
4
To make the icing, whip the cream with the sugar until it forms soft peaks and fold in the chopped toffee. Ice the cake and refrigerate until read to serve.

944

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the cake, 1 cup sifted cake flour, 1 1/3 cups sugar, 1/2 teaspoon salt, and more.

Yes, Angel Food Cake With Heath Bar Whipped Cream Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Angel Food Cake With Heath Bar Whipped Cream Icing

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