Toffee Angel Food Cake Recipe

Toffee Angel Food Cake Recipe
Toffee Angel Food Cake Recipe photo by Taste of Home
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Toffee Angel Food Cake Recipe

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Sometimes I crave the sweet flavor and light, moist texture of angel food cake. Chopped toffee bits and whipped cream make it even more indulgent. For best results, refrigerate the cake for at least one hour before serving. —Collette Gaugler, Fogelsville, Pennsylvania
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. Bake: 50 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. Bake: 50 min. + cooling

Ingredients

  • 11 large egg whites
  • 1 cup confectioners' sugar
  • 1 cup cake flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 1-1/4 cups superfine sugar
  • WHIPPED CREAM:
  • 2 cups heavy whipping cream
  • 1/2 cup hot caramel ice cream topping, room temperature
  • 1 teaspoon vanilla extract
  • 4 Heath candy bars (1-1/2 ounces each), chopped
  • Chocolate curls, optional

Directions

Place egg whites in a large bowl; let stand at room temperature 30 minutes.
Meanwhile, preheat oven to 325°. Sift confectioners' sugar and cake flour together twice.
Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-60 minutes or until top crust is golden brown and cracks feel dry. Immediately invert pan; cool completely in pan, about 1-1/2 hours.
Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a long serrated knife, cut cake horizontally into three layers. In a large bowl, beat cream until it begins to thicken. Gradually add caramel topping and vanilla; beat until soft peaks form.
Place one cake layer on a serving plate; spread with 1 cup whipped cream mixture. Sprinkle with a third of the chopped candies. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream mixture; sprinkle with remaining candy. If desired, sprinkle chocolate curls over top and around bottom of cake. Yield: 16 servings.
Originally published as Toffee Angel Food Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p86

  • 11 large egg whites
  • 1 cup confectioners' sugar
  • 1 cup cake flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 1-1/4 cups superfine sugar
  • WHIPPED CREAM:
  • 2 cups heavy whipping cream
  • 1/2 cup hot caramel ice cream topping, room temperature
  • 1 teaspoon vanilla extract
  • 4 Heath candy bars (1-1/2 ounces each), chopped
  • Chocolate curls, optional
  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
  2. Meanwhile, preheat oven to 325°. Sift confectioners' sugar and cake flour together twice.
  3. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
  4. Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-60 minutes or until top crust is golden brown and cracks feel dry. Immediately invert pan; cool completely in pan, about 1-1/2 hours.
  5. Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a long serrated knife, cut cake horizontally into three layers. In a large bowl, beat cream until it begins to thicken. Gradually add caramel topping and vanilla; beat until soft peaks form.
  6. Place one cake layer on a serving plate; spread with 1 cup whipped cream mixture. Sprinkle with a third of the chopped candies. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream mixture; sprinkle with remaining candy. If desired, sprinkle chocolate curls over top and around bottom of cake. Yield: 16 servings.
Originally published as Toffee Angel Food Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p86

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