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Brown Sugar Angel Food Cake

 Brown Sugar Angel Food Cake
For a new twist on angel food cake, give this recipe a try. It's light and tasty!—Nina Summan, Connersville, Indiana
12 ServingsPrep: 30 min. Bake: 40 min. + cooling


  • 1-1/2 cups egg whites (about 10)
  • 2 cups packed brown sugar, divided
  • 1-1/4 cups cake flour
  • 1-1/2 teaspoons cream tartar
  • 1 teaspoon salt
  • 2 teaspoons McCormick® Pure Vanilla Extract


  • Place egg whites in a large bowl, let stand at room temperature for
  • 30 minutes. Sift 1 cup brown sugar and flour together twice; set
  • aside. Sift remaining sugar; set aside.
  • Beat egg whites until foamy. Add cream of tartar and salt; beat until
  • soft peaks form. Add vanilla. Gradually add reserved sugar, about 2
  • tablespoons at a time, beating well after each addition; beat until
  • stiff glossy peaks form. Gradually fold in flour mixture, abut 1/2
  • cup at a time.
  • Gently spoon into an ungreased 10-in. tube pan. Bake at 350° for
  • 40-45 minutes or until lightly browned and entire top appears dry.
  • Immediately invert pan onto a wire rack; cool completely, about 1
  • hour. Run a knife around side of cake and remove to a serving plate.
  • Yield: 12 servings.
Nutritional Facts:Nutritional Analysis: One piece equals 197 calories,

2 of 2

Brown Sugar Angel Food Cake (continued)

Nutritional Facts: trace fat (trace saturated fat), 0 cholesterol, 265 mg sodium, 45 g carbohydrate, trace fiber, 4 g protein.