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
