Title: | Brown Sugar Angel Food Cake | Category: | Cakes | Sub-Category: | Angel Food Cake | | Brown Sugar Angel Food Cake1 1/4 cups sifted cake flour 1 cup brown sugar, firmly packed 1 1/2 cups egg whites (from 12 to 14 eggs) 1 1/2 teaspoons cream of tartar 1 teaspoon salt 1 cup brown sugar, firmly packed 2 teaspoons vanilla extract Preheat oven to 350 degrees F. 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 45 minutes, or 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.

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