Best 7 Burnt Sugar Angel Food Cake Recipes

CONTEST-WINNING BROWN SUGAR ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1 cup brown sugar and flour together twice; set aside., Place oven rack in lowest position. Preheat oven to 350°. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining brown sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 25-30 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate., For toffee, line a 13x9-in. baking pan with foil; grease the foil with 1 teaspoon butter. Sprinkle pecans into prepared pan; set aside., In a small heavy saucepan over medium-low heat, bring brown sugar and remaining butter to a boil, stirring constantly. Cover and cook 2 minutes. Cook and stir with a clean spoon until a candy thermometer reads 300° (hard-crack stage). Immediately pour into prepared pan. Sprinkle with chips; spread with a knife when melted. Refrigerate for about 1 hour or until set., Frost cake with whipped topping. Finely chop half of the toffee; press onto cake. Serve with remaining toffee if desired. Store leftover toffee in an airtight container.

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:

• Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
• In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
• In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See photo and video above for a visual. Add the vanilla extract, then beat just until incorporated.
• In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don't add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.
• Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the bottom of the tube pan is right-side up, see photo and video above.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
• If desired, dust with confectioners' sugar. Slice the cake with a sharp serrated knife. Regular knives can easily squish the cake. Serve with whipped cream and fresh berries.
• Store leftovers in the refrigerator for up to 5 days.

VEGAN BURNT SUGAR CAKE WITH ICING

Steps:

• CAKE:.
• Cream the margarine and sugar.
• Add the egg replacer, water, vanilla and burnt sugar syrup.
• Mix together then add flour and baking powder.
• Mix well.
• Pour batter into a greased and floured 9x13" pan or use 2-9" round pans.
• Bake at 350'F for 35 minutes.
• The cake is done when you touch the center and it springs back up.
• Cool the cake.
• ICING:.
• Combine the Icing ingredients together in a sauce pan and cook until it forms a hard ball.
• Ice the cake while it's still warm and it will harden on the cake.
• Enjoy.

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.

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 II

Steps:

• Prepare burnt sugar by placing 1/2 white sugar into a heavy skillet over medium high heat, stirring constantly with a wooden spoon as sugar melts. When it becomes very dark brown, remove from heat, add hot water very slowly and stir until dissolved. Set aside to cool.
• Preheat oven to 350 degrees F (175 degrees F). Line two 9 inch round baking pans with parchment paper.
• Sift the flour, baking powder and salt together three times.
• Cream the butter or margarine with the remaining 1 1/4 cups white sugar until light and fluffy. Add the eggs 1 at a time, beating thoroughly after each. Stir in the vanilla and the burnt sugar syrup mixture.
• Add the dry ingredients and milk alternately to the creamed mixture. Beat until smooth. Pour batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.