Best Burnt Sugar Angel Food Cake Recipes

EDNA LEWIS'S ANGEL FOOD CAKE

Steps:

• Heat oven to 375 degrees. Combine flour and 3/4 cups sugar and sift twice onto wax paper or a plate. Set aside.
• Put egg whites into a large mixing bowl and beat on low speed until frothy. Add cream of tartar, salt, vanilla and 1 tablespoon water. Continue beating, gradually increasing speed until egg whites begin to increase in volume. Sprinkle remaining 3/4 cup sugar over whites 1/4 cup at a time, and beat until incorporated. Do not overbeat. Egg whites should be just firm enough to form soft peaks.
• Sift 1/4 of the reserved flour and sugar mixture over beaten whites and fold in. Repeat until entire mixture has been added, making sure each addition is fully incorporated into whites before adding more.
• Spoon batter into an ungreased 10-inch tube pan. Use a long spatula or butter knife to draw a deep line through center of batter following circumference of pan; this will release any large pockets of air.
• Bake 35 to 40 minutes or until cake is golden brown and springs back to the touch. Remove from oven and invert onto a plate; cool completely in pan. When cooled, use a long straight-edged spatula to loosen cake from sides of pan. Store tightly covered.

ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
• Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
• Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.

BURNT SUGAR CAKE (BETTY CROCKER: CIRCA 1956)

Steps:

• Syrup: To make syrup first caramelize the 1/2 cup sugar in a heavy skillet over low heat until clear and medium brown, shaking pan gently to keep from burning.
• Remove from heat.
• Add slowly, stirring constantly, 1/2 cup boiling water.
• Stir over low heat until lumps are dissolved.
• Measure and add water to make 1 cup liquid.
• Cool.
• Cake: Sift together into bowl, 2 1/4 cups sifted Softasilk flour, 1 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt.
• Add 1/2 cup soft shortening and 2/3 cup cooled caramel-water mixture.
• Beat 2 minutes.
• Add remaining 1/3 cup cooled caramel-water mixture, 2 eggs and 1 teaspoon vanilla.
• Beat 2 more minutes.
• Pour into greased and floured pans (2 8-inch pans, or 2 9-inch pans, or 1 9 X 13 oblong pan).
• Makes a small cake.
• Bake until cake tests done.
• Cool.
• Finish with Creamy Burnt Sugar Icing.
• Preheat 350°F (moderate oven) 8-inch layers 30-35 minutes 9-inch layers 25-30 minutes oblong 9 X 13 35-40 minutes.
• Creamy Burnt Sugar Icing: First make another caramel sugar-water mixture following directions in recipe above.
• Caramelize 1/2 cup sugar.
• Add 1/4 cup boiling water.
• DO NOT ADD any more water!
• Melt in saucepan 1/2 cup shortening (part butter).
• Remove from heat and add 2 1/2 tablespoons Softasilk flour and 1/4 teaspoon salt.
• Stir in slowly caramel-water mixture.
• Bring to boil stirring constantly.
• Boil 1 minute.
• If mixture curdles, do not be alarmed.
• Remove from heat.
• Beat in alternately, 3 cups sifted confectioners' sugar and about 3 tablespoons water.
• Set saucepan in bowl of cold water.
• Beat until consistency to spread.
• Stir in 1/2 teaspoon vanilla.
• If it becomes too thick to spread, add a little water.

ANGEL FOOD CAKE

Steps:

• Beat egg whites by hand; add salt and beat again.
• Add tartar and beat with mixer until stiff.
• Fold in sifted flour and sugar (sifted together).
• Add almond extract, mix, and bake for 1 hour at 225 (in an Angel pan UNGREASED).
• Place upside- down to cool.

BURNT SUGAR CAKE

Steps:

• Burnt Sugar: Melt 1/2 cup sugar in a heavy pan over low heat stirring constantly until dark brown.
• Add 1/2 cup boiling water and cook until mixture looks like molasses.
• Cake: Sift flour, measure, add salt and baking powder and sift together.
• In a separate bowl, cream shortening.
• Add sugar gradually and cream well.
• Add eggs one at a time to creamed mixture, beating thoroughly after each addition.
• Add sifted dry ingredients alternately with milk.
• Add burnt sugar and vanilla.
• Bake in two greased and floured 8-inch round layer cake pans in a moderate oven (350 deg F); 30-35 minutes.
• Cool and frost with broiled frosting colored with burnt sugar.

BURNT SUGAR CAKE

Steps:

• Burnt Sugar Syrup:.
• Heat 1 cup sugar in a large skillet over low heat.
• until melted and amber colored;.
• remove from heat.
• Carefully stir in 1 cup boiling water until sugar is disolved; cool.
• Pepare burnt sugar syrup, cool.
• Measure 1/2 for cake.
• Reserve 3 tablespoons or more for frosting.
• Sift flour, salt and baking powder onto wax paper.
• Grease two 9 by 1 1/2 inch layer cake pans.
• line with wax paper.
• grease wax paper.
• Preheat oven to moderate (350 degrees).
• Beat butter with one cup of the sugar, egg yolks and vanilla in a large bowl.
• Beat until fluffy.
• Beat in the 1/2 cup burnt sugar syrup.
• Stir in flour mixture alternately with the milk.
• beating after each addition.
• until batter is smooth.
• Beat egg whites in a medium size bowl.
• until foamy.
• Beat in the remaining 1/4 cup of sugar slowly.
• until meringne forms soft peaks.
• Fold meringne into batter until no streaks of white remain.
• Pour into prepared pans.
• Bake in preheated moderate (350 degree) oven.
• for 25 minutes or.
• until center springs back when lightly touched with fingertip.
• cool pans on wire rack 5 minutes.
• Remove from pans.
• Peel off paper.
• cool completely.
• Fill and frost with Burnt Sugar Frosting.
• Garnish with pecan halves and chopped pecans.
• Burnt Sugar Frosting:.
• Mix cream cheese and butter together until well blended.
• Gradually add confectioners sugar, burnt sugar syrup and vanilla.
• Frost layers, top and sides with frostin.
• Garnish top with pecan halves around the rim of cake.
• Press chopped pecans arounds sides of cake.