Indulge in the light and airy delight of Angel Food Cake, perfectly paired with a luscious Brown Sugar Bourbon Cream. This recipe combines the delicate texture of angel food cake with the rich, flavorful notes of bourbon cream, making it an irresistible treat for any occasion. Here’s how to make this delectable dessert from scratch!
Ingredients:
For the Cake:
1 1/4 cups sifted cake flour
1 1/2 cups granulated sugar
12 large egg whites
1 1/4 tsp cream of tartar
1/4 tsp salt
1 tsp vanilla extract
For the Brown Sugar Bourbon Cream:
1 cup heavy cream
1/4 cup brown sugar
1 tbsp bourbon
1/2 tsp vanilla extract
Directions:
Preheat Oven: Begin by preheating your oven to 350°F (175°C). Sift together the cake flour and 1/2 cup of granulated sugar. This ensures a smooth texture for your cake.
Make Meringue: In a large mixing bowl, beat the egg whites until they become foamy. Add the cream of tartar and salt. Gradually add the remaining granulated sugar, continuing to beat until stiff peaks form. Fold in the vanilla extract to add a hint of flavor.
Combine and Bake: Gently fold in the sifted flour mixture, ensuring not to deflate the meringue. Pour the batter into an ungreased 10-inch tube pan. Bake in the preheated oven for 35-40 minutes, or until the cake is golden and springs back when lightly touched. Invert the pan to cool completely before removing the cake.
Prepare Cream: While the cake cools, prepare the Brown Sugar Bourbon Cream. In a mixing bowl, whip the heavy cream with brown sugar, bourbon, and vanilla extract until soft peaks form. The result will be a rich and flavorful cream that complements the cake perfectly.
Serve: Once the cake has cooled, slice it and serve with a generous dollop of Brown Sugar Bourbon Cream on top. This cake is ideal for any celebration or as a sweet treat to enjoy after a meal.
Serving Tips:
Serving Temperature: Angel food cake is best served at room temperature. If you’ve stored it in the refrigerator, let it sit out for about 15-20 minutes before serving to bring it back to room temperature.
Slice with a Serrated Knife: Use a serrated knife or a cake server to cut the angel food cake. This will help you achieve clean slices without crushing the delicate texture of the cake.
Presentation: Garnish the cake slices with additional fresh berries or a sprinkle of powdered sugar for a touch of elegance. A light drizzle of extra bourbon cream can also enhance presentation.
Serving the Cream: Serve the Brown Sugar Bourbon Cream on the side so guests can add as much or as little as they like. You can also dollop the cream directly onto each slice for a more decadent touch.
Storage Tips:
Storing Cake: Keep the angel food cake in an airtight container at room temperature for up to 2-3 days. If you need to store it for longer, you can freeze it.
Freezing Cake: To freeze, wrap the cooled cake tightly in plastic wrap and then place it in a freezer-safe bag or container. It can be frozen for up to 2-3 months. Thaw at room temperature before serving.
Storing Cream: Store any leftover Brown Sugar Bourbon Cream in an airtight container in the refrigerator. It should be used within 3-4 days. Before serving, gently re-whip the cream to restore its fluffy texture.
Avoiding Sogginess: To prevent the cake from becoming soggy, only add the Brown Sugar Bourbon Cream just before serving. If the cream is added too early, it can cause the cake to absorb moisture and lose its light, airy texture.
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FAQs:
Can I make Angel Food Cake ahead of time?
Yes, you can make the angel food cake ahead of time. Bake and cool the cake, then store it in an airtight container at room temperature for up to 2-3 days. If you need to store it for a longer period, you can freeze the cake. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. It can be frozen for up to 2-3 months. Thaw the cake at room temperature before serving.
How do I make sure my Angel Food Cake rises properly?
To ensure your angel food cake rises properly, follow these tips:
Make sure your mixing bowl and beaters are completely clean and free of grease, as even a small amount of fat can prevent the egg whites from whipping properly.
Beat the egg whites until stiff peaks form, but avoid overbeating as this can lead to a dry cake.
Gently fold in the sifted flour mixture to avoid deflating the meringue.
Use an ungreased tube pan, as the batter needs to cling to the sides of the pan to rise correctly.
Can I substitute ingredients in the Brown Sugar Bourbon Cream?
Yes, you can make substitutions in the Brown Sugar Bourbon Cream:
For a non-alcoholic version, you can replace the bourbon with a splash of vanilla extract or a non-alcoholic bourbon substitute.
If you prefer a less sweet cream, reduce the amount of brown sugar to taste.
Heavy cream can be substituted with a lighter cream or a dairy-free alternative, though this may affect the texture and richness of the cream.
How do I store leftover Brown Sugar Bourbon Cream?
Store any leftover Brown Sugar Bourbon Cream in an airtight container in the refrigerator. It should be used within 3-4 days. Before serving, gently re-whip the cream to restore its fluffy texture, as it may settle or lose some of its volume after being stored.
Conclusion:
This Angel Food Cake with Brown Sugar Bourbon Cream is a delightful fusion of airy cake and creamy, rich toppings. Perfect for impressing guests or simply enjoying a special dessert at home, this recipe is sure to become a favorite. Give it a try and experience the heavenly combination of flavors and textures!
📖 Recipe:
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Angel Food Cake with Brown Sugar Bourbon Cream
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
This light and airy Angel Food Cake is the perfect base for the rich and flavorful Brown Sugar Bourbon Cream. A classic dessert with a modern twist, this recipe combines the delicate texture of angel food cake with a creamy bourbon-infused topping, making it an irresistible treat for any occasion.
Ingredients
For the Cake:
1 1/4 cups sifted cake flour
1 1/2 cups granulated sugar
12 large egg whites
1 1/4 tsp cream of tartar
1/4 tsp salt
1 tsp vanilla extract
For the Brown Sugar Bourbon Cream:
1 cup heavy cream
1/4 cup brown sugar
1 tbsp bourbon
1/2 tsp vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Sift the cake flour and 1/2 cup of granulated sugar together.
- Make Meringue: Beat the egg whites until foamy. Add the cream of tartar and salt. Gradually add the remaining sugar and beat until stiff peaks form. Fold in the vanilla extract.
- Combine and Bake: Gently fold in the sifted flour mixture. Pour the batter into an ungreased 10-inch tube pan. Bake for 35-40 minutes. Invert the pan and cool completely.
- Prepare Cream: Whip the heavy cream with brown sugar, bourbon, and vanilla extract until soft peaks form.
- Serve: Slice the cooled cake and serve with brown sugar bourbon cream.
Notes
Ensure egg whites are free of any yolk or grease for best results.
Store any leftover cake at room temperature for up to 2-3 days or freeze for up to 2-3 months.
Store leftover cream in the refrigerator and re-whip before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 200 kcal per serving
