Name: Angel Food Cake with Brown Sugar Bourbon Cream
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 1/4 cups sifted cake flour; 1 1/2 cups granulated sugar; 12 large egg whites; 1 1/4 tsp cream of tartar; 1/4 tsp salt; 1 tsp vanilla extract; 1 cup heavy cream; 1/4 cup brown sugar; 1 tbsp bourbon; 1/2 tsp vanilla extract

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Step into my sweet recipe haven, where I’m baking an Angel Food Cake, the ultimate Summer Dessert! This light, fluffy cake, paired with a dreamy brown sugar bourbon cream, delivers delicate texture and rich flavor in every bite. Perfect for warm evenings or festive gatherings, it’s a crowd-pleaser that’s surprisingly easy to make and feels like a heavenly treat.

Why You’ll Love This Angel Food Cake

I love this Angel Food Cake because it’s a breezy Summer Dessert that’s both elegant and effortless. Its airy texture melts in your mouth, while the bourbon-infused cream adds a touch of indulgence without being heavy. Ready in about an hour, it’s ideal for beginners and budget-conscious bakers, using simple ingredients like egg whites and flour. Whether served at a picnic or a dinner party, this cake’s versatility and stunning presentation make it a summer favorite.

Ingredients for Angel Food Cake

Here’s what you’ll need to make this Angel Food Cake (serves 10-12):

For the Cake:

1 ¼ cups cake flour, sifted
1 ½ cups granulated sugar, divided
12 large egg whites (about 1 ½ cups)
1 ¼ tsp cream of tartar
¼ tsp kosher salt
1 tsp vanilla extract

For the Brown Sugar Bourbon Cream:

1 cup heavy cream
¼ cup brown sugar
1 tbsp bourbon
½ tsp vanilla extract

Ingredient Tips:

Cake Flour: Ensures a tender crumb; sift with ½ cup sugar for smoothness in this Summer Dessert.
Egg Whites: Use fresh, room-temperature whites for maximum volume; avoid any yolk traces.
Cream of Tartar: Stabilizes the meringue for a lofty cake; don’t skip it.
Bourbon: Adds a warm, caramel note to the cream; substitute with vanilla for a non-alcoholic version.
Heavy Cream: Whips into a rich topping; keep cold for best results.

Directions for Angel Food Cake

Preheat the Oven

I preheat my oven to 350°F (175°C) and ensure an ungreased 10-inch tube pan is ready.

Sift Dry Ingredients

I sift 1 ¼ cups cake flour with ½ cup granulated sugar into a bowl, ensuring a fine, lump-free mix for the Angel Food Cake.

Whip the Meringue

In a large, clean mixing bowl, I beat 12 egg whites with a hand mixer until foamy. I add 1 ¼ tsp cream of tartar and ¼ tsp salt, then gradually add 1 cup granulated sugar, beating until stiff, glossy peaks form. I fold in 1 tsp vanilla extract gently.

Fold in Flour

I gently fold the sifted flour-sugar mixture into the meringue in small batches, using a spatula to keep the batter light and airy.

Bake the Cake

I pour the batter into the ungreased tube pan, smoothing the top. I bake for 35-40 minutes, until golden and springy.
I invert the pan immediately to cool completely, about 1 hour.

Make the Bourbon Cream

While the cake cools, I whip 1 cup heavy cream with ¼ cup brown sugar, 1 tbsp bourbon, and ½ tsp vanilla extract until soft peaks form, creating a rich topping.

Serve

I carefully remove the cooled Angel Food Cake from the pan, slice with a serrated knife, and serve with a dollop of bourbon cream, garnished with berries if desired, for a perfect Summer Dessert.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour (plus cooling)
Servings: 10-12
Calories: ~220 kcal per serving (with cream)
Macros per Serving: 35g carbs, 5g protein, 7g fat, 0g fiber

Variations for Angel Food Cake

I love tweaking this Angel Food Cake to suit different tastes. Here are some ideas:

Non-Alcoholic: Swap bourbon in the cream for 1 tsp vanilla or almond extract for a family-friendly Summer Dessert.
Berry Bliss: Serve with fresh strawberries, raspberries, or a mixed berry compote for extra color.
Citrus Zest: Add 1 tsp lemon or orange zest to the batter for a bright, summery twist.
Vegan Cream: Use coconut whipped cream instead of heavy cream for a dairy-free topping.
Chocolate Drizzle: Drizzle with melted dark chocolate for a decadent touch.

Storage and Reheating

I store the Angel Food Cake in an airtight container at room temperature for up to 2-3 days to maintain its texture. For longer storage, I wrap it tightly in plastic wrap and freeze in a freezer-safe bag for up to 2-3 months, thawing at room temperature before serving. The brown sugar bourbon cream keeps in an airtight container in the fridge for 3-4 days; I re-whip it lightly before using. To avoid sogginess, I add the cream only when serving. No reheating is needed, as this cake is best enjoyed at room temperature.

FAQs About Angel Food Cake

Can I make an Angel Food Cake ahead of time?
Yes, bake and cool the cake, then store it airtight at room temperature for 2-3 days or freeze for up to 2-3 months; thaw before serving.

How do I ensure my Angel Food Cake rises properly?
Use a clean, grease-free bowl and beaters, whip egg whites to stiff peaks, fold flour gently, and bake in an ungreased tube pan.

Can I make the bourbon cream non-alcoholic for this Summer Dessert?
Absolutely, replace bourbon with extra vanilla extract or a non-alcoholic bourbon flavoring.

How do I store leftover brown sugar bourbon cream?
Keep it in an airtight container in the fridge for 3-4 days; re-whip lightly before serving to restore fluffiness.

Can I use a different pan for Angel Food Cake?
A 10-inch tube pan is best for proper rising; other pans may not allow the batter to climb and set correctly.

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Conclusion

This Angel Food Cake is a light, fluffy Summer Dessert that’s perfect for warm days and special occasions. I love how its airy texture pairs with the rich bourbon cream, creating a treat that’s both simple and sophisticated. Try this easy recipe, share your creations on social media, and explore more delicious ideas at Food and Tips. It’s sure to become a summer favorite in your kitchen!