Brown sugar makes this moist, tender angel food cake delicious and different. Chunks of chopped toffee give its fluffy frosting some snap.
1 1/4 C. sifted flour
1 1/2 C. sifted light brown sugar
14 egg whites at room temperature
1 1/2 tsp. cream of tartar
Procedures: Preheat oven to 350 Fahrenheit. Sift the flour together with 3/4 C brown
Beat the egg whites until foamy, then add the cream of tartar. Beat on high speed
until tripled in volume. Sprinkle (like brown sugar can be
sprinkled!) half the remaining sugar on top of the egg whites and beat
until incorporated. Repeat with remaining sugar. Beat mixture on high speed
until stiff and glossy.
Fold in the flour/sugar mixture in three additions. Spoon the cake batter
into an ungreased 10 inch angel food cake pan with a removable bottom.
Run a knife through the batter to remove any large air bubbles.
Bake for 45 minutes until cake is golden brown. Invert and cool completely
, about an hour. Remove from pan.
This is really good served with a blueberry sauce, or your favorite fruit sauce