Martha Stewart Brown Sugar Angel Food Cake

This Martha Stewart Brown Sugar Angel Food Cake is a light and fluffy recipe, which includes brown sugar and cake flour for a rich yet airy texture. It’s a classic, foolproof dessert, ready in just 50 minutes.

Martha Stewart Brown Sugar Angel Food Cake Ingredients

• 2 cups egg whites (about 14–16 eggs)
• 1 1/2 teaspoons cream of tartar
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 2 cups brown sugar
• 1 1/2 cups cake flour

How To Make Martha Stewart Brown Sugar Angel Food Cake

1. Beat the egg whites: In a stand mixer, beat the egg whites with cream of tartar, vanilla, and salt until stiff peaks form.
2. Add sugar: Sift 1 cup of the brown sugar over the egg whites and beat again until well combined.
3. Fold in flour: Sift the remaining 1 cup of brown sugar with the cake flour. Gently fold this dry mixture into the egg whites until just incorporated.
4. Transfer to pan: Pour the batter into an ungreased 10-inch tube cake pan and smooth the top.
5. Bake the cake: Bake at 350°F for 40 minutes, or until the top springs back when lightly touched.
6. Cool upside down: Immediately invert the pan and rest it upside down on 3 equal-height glasses. Let the cake cool completely this way.
7. Remove from pan: Once cooled, run a knife around the edges of the pan and center tube to release the cake. Transfer to a serving plate.
8. Serve: Top with whipped cream and a sprinkle of cinnamon, or garnish as desired.

Recipe Tips

• Can I use all-purpose flour instead of cake flour? Yes, but for best results, substitute by removing 2 tablespoons of all-purpose flour and adding 2 teaspoons of cornstarch per cup.
• Why cool the cake upside down? It helps prevent the cake from collapsing as it cools.
• What if I don’t have a tube pan? Use an angel food cake pan or bundt pan, but avoid greasing it.
• How do I know it’s done? The top should spring back lightly when touched.
• Can I flavor it differently? Try adding almond or lemon extract for variation.

What To Serve With Brown Sugar Angel Food Cake

This light and spongy cake pairs well with toppings that add contrast in flavor and texture:

• Fresh berries and whipped cream
• Vanilla or caramel sauce drizzle
• A dusting of powdered sugar
• Cinnamon-spiced apples
• Greek yogurt with honey

How To Store Brown Sugar Angel Food Cake

Room Temperature: Store in an airtight container for up to 2 days.

Refrigerate: Wrap tightly and refrigerate for up to 5 days.

Freeze: Wrap in plastic and foil, and freeze for up to 2 months. Thaw at room temperature.

Brown Sugar Angel Food Cake Nutrition Facts

• Calories: 175 kcal
• Carbohydrates: 38g
• Protein: 5g
• Sodium: 217mg
• Potassium: 153mg
• Sugar: 28g
• Calcium: 28mg
• Iron: 0.3mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this cake in advance?
Yes, it stores well and can be frozen if needed.

Why is my cake dense or flat?
Be sure to beat the egg whites to stiff peaks and fold gently to avoid deflating.

Do I need to grease the pan?
No, the ungreased pan helps the batter cling to the sides and rise properly.

Can I make cupcakes with this recipe?
Yes, just reduce the baking time to about 20 minutes and use ungreased cupcake liners.

Can I use a hand mixer instead of a stand mixer?
Yes, but it may take a bit longer to reach stiff peaks.

Try More Recipes:

• Martha Stewart Blueberry Sour Cream Pound Cake
• Martha Stewart Breton Butter Cake
• Martha Stewart Boston Cream Cake