Angel Food Cake with Brown Sugar Bourbon Cream
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.
Ingredients
For the Cake:
- 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
For the Brown Sugar Bourbon Cream:
- 1 cup heavy cream
- 1/4 cup brown sugar
- 1 tbsp bourbon
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Sift the cake flour and 1/2 cup of granulated sugar together.
- Make Meringue: Beat the egg whites until foamy. Add the cream of tartar and salt. Gradually add the remaining sugar and beat until stiff peaks form. Fold in the vanilla extract.
- Combine and Bake: Gently fold in the sifted flour mixture. Pour the batter into an ungreased 10-inch tube pan. Bake for 35-40 minutes. Invert the pan and cool completely.
- Prepare Cream: Whip the heavy cream with brown sugar, bourbon, and vanilla extract until soft peaks form.
- Serve: Slice the cooled cake and serve with brown sugar bourbon cream.
Notes
- Ensure egg whites are free of any yolk or grease for best results.
- Store any leftover cake at room temperature for up to 2-3 days or freeze for up to 2-3 months.
- Store leftover cream in the refrigerator and re-whip before serving.