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A slice of sponge cake served on a white plate with fresh sliced strawberries and a dollop of whipped cream, placed on a yellow napkin. Another plate and a bowl of strawberries are in the background.
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Brown Sugar Angel Food Cake

An old-fashioned cake with a tasty twist from brown sugar that everyone will enjoy!
Prep Time20 minutes
Cook Time45 minutes
Resting Time1 hour 30 minutes
Total Time2 hours 35 minutes
Course: Dessert
Cuisine: American
Keyword: Angel Food, Cake
Servings: 10
Author: Nicole

Equipment

Ingredients

  • 1 cup cake flour
  • 1 ½ cups packed light brown sugar divided
  • ½ teaspoon kosher salt divided
  • 12 extra-large egg whites at room temperature for 30 minutes
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 ½ teaspoons cream of tartar

Accompaniments

  • Lightly sweetened whipped crème fraîche
  • Fresh berries

Instructions

  • Preheat the oven to 350℉.
  • In a medium bowl sift together the flour, ¾ cup of the brown sugar, and ¼teaspoon of the salt; set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with the lemon juice, vanilla, cream of tartar, and remaining salt on medium-high speed until they just hold soft peaks. Increase the speed to high and add remaining ¾ cup of brown sugar by tablespoons, beating until whites hold stiff glossy peaks, 3 to 5 minutes longer.
  • Transfer mixture to a large bowl to facilitate folding. Sift flour mixture over whites and fold in gently but thoroughly with a large rubber spatula.
  • Spoon batter into an ungreased tube pan with removable bottom, or line the bottom of a tube pan with a ring of parchment paper; smoothing the top. Run the spatula or a knife through the batter once to eliminate any air bubbles.
  • Bake until a cake tester or toothpick comes out clean, about 40-45 minutes. Remove from the oven and immediately invert the pan on its "legs" or over the neck of a wine bottle. Cool cake completely upside down for 1 to 1 ½ hours.
  • Turn the pan right side up. Run a knife around the edge and center of the pan. Invert or release the cake if using a removable bottom, then transfer to a plate. (Cake can be baked, cooled, and un molded 1 day ahead and kept well wrapped in plastic or foil at room temperature for 2 days.) Serve with sweetened whipped crème fraîche, and sliced fresh berries. Enjoy!

Notes

If your tube pan does not have "legs" to invert and cool the cake upside down, invert the pan over the neck of a heavy-bottom glass bottle.

Nutrition

Serving: 10g | Calories: 192kcal | Carbohydrates: 42g | Protein: 5g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 186mg | Potassium: 191mg | Fiber: 0.3g | Sugar: 32g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 0.4mg
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