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Toffee Angel Food Cake

Chopped toffee bits and whipped cream make the sweet flavor and light, moist texture of angel food even more indulgent. For best results, refrigerate the cake for at least an hour before serving. —Collette Gaugler, Fogelsville, Pennsylvania
  • Total Time
    Prep: 45 min. Bake: 50 min. + cooling
  • Makes
    16 servings

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, place oven rack in the lowest position and remove upper rack if needed. 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 rack until top crust is golden brown and cracks feel dry, 50-60 minutes. 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 3 layers. In a large bowl, beat cream until it begins to thicken. Gradually add caramel topping and vanilla; beat until soft peaks form.
  • Place 1 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.
Nutrition Facts
1 slice: 315 calories, 14g fat (9g saturated fat), 36mg cholesterol, 117mg sodium, 44g carbohydrate (36g sugars, 0 fiber), 5g protein.

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