Brown Sugar Angel Food Cake

1. 1

   Heat oven to 350 degrees.

2. 2

   In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites and sugar on medium speed until foamy; add cream of tartar.

3. 3

   Increase speed to high; beat egg whites until tripled in volume, stiff, and glossy.

4. 4

   Transfer egg white mixture to a large bowl; fold in flour in three additions.

5. 5

   Spoon batter into an unbuttered 10-inch angel-food-cake pan with a removable bottom.

6. 6

   Run a knife through batter to pop air pockets.

7. 7

   Bake until cake is golden in color and springs back when gently pressed, about 45 minutes.

8. 8

   Invert pan onto a cooling rack or the neck of a bottle and allow cake to cool, at least 1 hour.

9. 9

   To remove cake from pan, run a knife around sides and center tube of pan.

10. 10

    Release cake from sides, and run a long knife along the bottom of the cake, freeing it from the tube.

11. 11

    Serve with ice cream and hot-fudge sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.