Brown Sugar Angel Food Cake Recipe

1 1/4 cups 1 cup 1 1/2 cups 1 1/2 tsp 1 tsp 1 cup 2 tsp

Sifted Cake flour Brown sugar, firmly packed Egg whites ( from 12 to 14 eggs ) Cream of tartar Salt Brown sugar, firmly packed Vanilla extract

Oven Temp ~ 350°        Baking Time ~ 45 Min. Pan Type ~ 10 inch tube pan

Preheat oven,

Combine cake flour and 1 cup brown sugar. In a large bowl, beat egg whites with cream of tartar and salt until foamy. Gradually add second cup of brown sugar. Continue to beat until stiff peaks form. Add vanilla extract; blend well. Divide flour-brown sugar mixture into 4 portions. Use a large rubber spatula to fold each portion in separately; gently lift meringue up and roll it over onto itself. Fold JUST until no traces of dry ingredients can be seen. Gently push batter into an ungreased 10-inch tube (angel food cake) pan. With a long, sharp knife, make 5 or 6 vertical cuts through batter to eliminate large air pockets.

Bake until top of cake springs back after it is lightly touched with a finger. As soon as cake is removed from the oven, IMMEDIATELY invert pan. If pan does not have legs, place the center tube over the neck of a large, heavy bottle. Do not remove from pan until cake is COMPLETELY cool. This takes at least 1 hour.

Dust with sifted confectioners' sugar, or frost with a favorite icing.