This angel food cake is made with a cooked butterscotch syrup that is poured over the whites to make a meringue.

Butterscotch Angel Food Cake

Ingredients

• 1 1/2 cups brown sugar, packed
• 1/2 cup water
• 1 1/4 cups egg whites, room temperature
• 1/4 teaspoon salt
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla
• 1 cup sifted cake flour

Procedure

1. 1. Preheat oven to 325 degrees F. Use a 10" angel food cake pan, ungreased and perfectly cleaned.
2. In small saucepan over medium heat, stir brown sugar and water until sugar is dissolved. Stop stirring and cook until temperature reaches 242 degrees F, a firm ball when tested.
3. While syrup is cooking, beat whites and salt until frothy. Sprinkle in cream of tartar and beat until the whites are stiff, but still look moist. Pour cooked syrup slowly over egg whites in a thin, steady stream, beating constantly. Use a medium or medium-low speed depending on your mixer to prevent spattering of syrup. Keep beating until cool.
4. When the butterscotch meringue is cool, add vanilla and sift flour on top gradually, cutting and folding in gently and carefully. Pour into prepared pan, cutting through with a knife to remove any large air pockets that may have formed.
5. Bake for about an hour, or until cake springs when touched. Invert immediately to cool. When cool, loosen sides and bottom of cake pan to remove

Notes

This cake goes great with a caramel or a chocolate icing.

Content by Renee Shelton. Recipe adapted from a clipping from FoodDay section, from The Oregonian, early '90s. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 12, 2020.