Country Fair Cookbook by the editors of the Farm Journal copyright 1975
I am going to share with you how to use up all the egg whites from the Raspberry Cream Roll. Bake a Brown Sugar Angel Food Cake. You follow the same steps as a traditional angel food cake but you use Brown Sugar instead. Now of course, when I went to make this cake I did not have enough light brown sugar so I used some dark brown sugar too. The flavor of the cake was richer than a traditional angel food cake and had a caramel taste to it.
The ingredients for the Brown Sugar Angel Food Cake are:
1 1/4 cup sifter cake flour
1 cup brown sugar, firmly packed
1 1/2 cup egg whites (10-12)
1 1/2 tsp cream of tarter
1 tsp salt
1 cup brown sugar, firmly packed
2 tsp vanilla
Follow the directions for any homemade angel food cake. Remember to let your egg whites sit out for at least an hour before beating so they reach room temperature. Here is a great video on how to bake a Perfect Angel Food cake.
** The recipe called for dusting with powdered sugar to serve. Instead, I recommend to put the cake in a bowl. Add a scope of vanilla ice cream. Spoon either cut fresh pineapple or nectarine or peaches over the cake and ice cream. Then drizzle with some caramel sauce. I wish I had a picture to show you but it was so delicious, I ate it all before I thought of capturing the creation.
Now go bake a cake !