Contest-Winning Brown Sugar Angel Food Cake Recipe
Contest-Winning Brown Sugar Angel Food Cake Recipe photo by Taste of Home
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Contest-Winning Brown Sugar Angel Food Cake Recipe

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Brown sugar makes this moist, tender angel food cake delicious and different. Chunks of chopped toffee give its fluffy frosting some snap. The cake’s lovely with a hot cup of coffee.
TOTAL TIME: Prep: 1 hour + chilling Bake: 25 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 1 hour + chilling Bake: 25 min. + cooling
MAKES: 16 servings


  • 1-1/2 cups egg whites (about 10)
  • 1-3/4 cups packed brown sugar, divided
  • 1 cup cake flour
  • 1-1/2 teaspoons cream of tartar
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon plus 1 cup butter, divided
  • 1-1/2 cups chopped pecans
  • 1-1/2 cups packed brown sugar
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 carton (12 ounces) frozen whipped topping, thawed

Nutritional Facts

1 slice: 349 calories, 15g fat (9g saturated fat), 15mg cholesterol, 167mg sodium, 49g carbohydrate (39g sugars, 1g fiber), 4g protein.


  1. 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.
  2. 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.
  3. 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.
  4. Run a knife around side and center tube of pan. Remove cake to a serving plate.
  5. For toffee, line a 13x9-in. baking pan with foil; grease the foil with 1 teaspoon butter. Sprinkle pecans into prepared pan; set aside.
  6. 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.
  7. 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. Yield: 16 servings.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Brown Sugar Angel Food Cake in Country Woman April/May 2010, p37

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