Did you know that a fluffy, light angel food cake paired with a decadent brown sugar bourbon cream can be achieved in under 90 minutes? This recipe challenges the common belief that elegant desserts require hours of meticulous work. This Angel Food Cake with Brown Sugar Bourbon Cream recipe is designed for both baking novices and experienced chefs alike and delivers a flavor profile that’s both sophisticated and surprisingly easy to execute.
Ingredients List
This recipe yields a magnificent 10-12 serving Angel Food Cake with Brown Sugar Bourbon Cream.
For the Angel Food Cake:
- 1 ½ cups (180g) cake flour, sifted (can substitute with all-purpose flour, but sift meticulously) – achieving that airy texture is key for a perfect angel food cake.
- 1 ½ cups (300g) granulated sugar, divided (1 cup for the egg whites, ½ cup for the dry ingredients) – The interplay between these subtle sugar types is what makes our Angel Food Cake perfect!
- 12 large egg whites, at room temperature – Room temperature egg whites whip up to a much greater volume.
- 1 teaspoon cream of tartar – This helps to stabilize the egg whites and achieve maximum volume.
- ½ teaspoon salt – Enhances the sweetness.
- 1 teaspoon vanilla extract – A classic touch for a richer flavour!
For the Brown Sugar Bourbon Cream:
- 1 cup (2 sticks) unsalted butter, softened – Soft butter ensures a smooth and creamy result.
- 3 cups (360g) powdered sugar – Provides sweetness and incredible texture.
- ½ cup (100g) packed light brown sugar – Adds depth of flavor and caramel notes.
- ¼ cup (60ml) bourbon – A touch of sophistication in this decadent flavor. (Can substitute with vanilla extract plus a teaspoon of brown sugar syrup. Or, for a non-alcoholic version, use maple syrup – your choice!)
- 1 teaspoon vanilla extract – Enhances the overall flavor profile beautifully!
Timing:
Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 60 minutes – 20% less than the average angel food cake recipe requiring 75 minutes plus icing time
Step-by-Step Instructions:
Step 1: Preparing the Angel Food Cake
Preheat your oven to 350°F (175°C). This is crucial for a perfectly risen cake. Then, grease and flour a 10-inch tube pan. This step also prevents sticking and guarantees a beautiful cake.
Step 2: Whipping the Egg Whites
In a large, clean, and grease-free bowl, beat the egg whites with the cream of tartar and salt until soft peaks form. Gradually add 1 cup of the granulated sugar, beating until stiff, glossy peaks form. This is essential for the lightness of the cake.
Step 3: Incorporating the Dry Ingredients
In a separate bowl, whisk together the cake flour and remaining ½ cup of sugar. Gently fold the dry ingredients into the egg whites in three additions. Be gentle! Overmixing results in a dense cake.
Step 4: Baking the Angel Food Cake
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Slightly under-baking can be better than over-baking for light texture.
Step 5: Cooling the Angel Food Cake
Inversion is key. Immediately invert the pan onto a wire rack and let the cake cool completely upside down. This prevents the cake from collapsing.
Step 6: Making the Brown Sugar Bourbon Cream
In a large bowl, beat the softened butter until light and fluffy. Gradually add the powdered sugar and brown sugar, beating until combined. Stir in the bourbon and vanilla extract.
Step 7: Assembling the Dessert
Once the cake is completely cool, frost it generously with the brown sugar bourbon cream.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500 (varies based on ingredients and serving size)
- Fat: 25-30g
- Sugar: 50-60g
- Protein: 5-7g
(These are estimates and should be verified using a nutritional calculator based on your specific ingredients.)
Healthier Alternatives for the Recipe:
For a healthier version of this Angel Food Cake with Brown Sugar Bourbon Cream, consider the following substitutes:
- Reduce Sugar: Use less granulated and powdered sugar, and explore low-glycemic sweeteners like honey or maple syrup (adjust baking times as needed).
- Bourbon Swap: Use a sugar-free flavored syrup or omit the bourbon entirely.
- Whole Wheat Flour: Partial substitution with whole wheat flour might add fiber but may alter the texture. Experiment with small amounts until you achieve your desired mouthfeel.
- Greek Yogurt Cream: Instead of the traditional butter-based cream, try a Greek yogurt-based cream.
Serving Suggestions:
Serve your stunning Angel Food Cake with Brown Sugar Bourbon Cream as a delightful dessert. A dusting of powdered sugar adds a touch of elegance. Consider serving it alongside fresh berries for a refreshing counterpoint or a scoop of vanilla ice cream for extra indulgence. Experiment with different accompaniments, such as caramel sauce or chocolate shavings, for various flavor profiles.
Common Mistakes to Avoid:
- Overmixing the batter: Overmixing will create a tough cake. Gentle folding is key.
- Not letting the cake cool completely: Cooling upside down prevents the cake from collapsing.
- Using cold egg whites: Room temperature egg whites whip to a greater volume.
- Underbaking or overbaking: Follow the baking time carefully.
Storing Tips for the Recipe:
Store leftover Angel Food Cake with Brown Sugar Bourbon Cream in an airtight container at room temperature for up to 3 days. For a longer shelf life, freeze the cake without the frosting; the frost can be added later.
Conclusion:
This Angel Food Cake with Brown Sugar Bourbon Cream recipe offers a delicious and surprisingly easy-to-make dessert that’s perfect for any occasion. Try this recipe today and share your culinary creations with us! Let us know what you think in the comments below!
FAQs:
Q: Can I make this recipe ahead of time?
A: You can bake the cake a day ahead, but frost it just before serving for optimal freshness and texture.
Q: Can I use a different type of liquor?
A: Absolutely! Experiment with different spirits like rum or whiskey, but keep in mind that the flavor will change accordingly. A non-alcoholic substitute could be a sugar-free vanilla syrup.
Q: What if my cake doesn’t rise properly?
A: Ensure your egg whites are at room temperature and that you have properly greased and floured the pan. Underbaking is also a common reason. Follow the baking time closely and use a toothpick test to ensure it’s done.
Remember to always follow safety guidelines when working with baking and electrical equipment. Happy baking!
Angel Food Cake with Brown Sugar Bourbon Cream
Equipment
- 10-inch tube pan
- Large mixing bowls (for egg whites and dry ingredients)
- Electric mixer (handheld or stand mixer)
- Sifter (for flour and sugar)
- Spatula (for folding ingredients)
- Wire rack (for cooling the cake upside down)
- Toothpick (for doneness test)
Ingredients
- For the Angel Food Cake:
- 1 ½ cups 180g cake flour , sifted (substitute all-purpose flour, but sift meticulously)
- 1 ½ cups 300g granulated sugar , divided (1 cup for egg whites, ½ cup for dry ingredients)
- 12 large egg whites at room temperature
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- For the Brown Sugar Bourbon Cream:
- 1 cup 2 sticks unsalted butter , softened
- 3 cups 360g powdered sugar
- ½ cup 100g packed light brown sugar
- ¼ cup 60ml bourbon (substitute with vanilla extract plus a teaspoon of brown sugar syrup or maple syrup for a non-alcoholic version)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Angel Food Cake :
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan to prevent sticking.
- Whip the Egg Whites :
- In a large, clean, grease-free bowl, beat the egg whites with the cream of tartar and salt until soft peaks form. Gradually add 1 cup of granulated sugar, beating until stiff, glossy peaks form.
- Incorporate the Dry Ingredients :
- In a separate bowl, whisk together the sifted cake flour and the remaining ½ cup of granulated sugar. Gently fold the dry ingredients into the whipped egg whites in three additions. Avoid overmixing to maintain the cake’s light texture.
- Bake the Cake :
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Slightly under-baking can help preserve the cake’s lightness.
- Cool the Cake :
- Immediately invert the pan onto a wire rack and let the cake cool completely upside down. This prevents the cake from collapsing.
- Make the Brown Sugar Bourbon Cream :
- In a large bowl, beat the softened butter until light and fluffy. Gradually add the powdered sugar and brown sugar, beating until smooth. Stir in the bourbon and vanilla extract.
- Assemble the Dessert :
- Once the cake is completely cool, frost it generously with the brown sugar bourbon cream.
Notes
Use a sifter for the flour and sugar to achieve the cake’s signature light texture.
Substitute bourbon with maple syrup or flavored extracts for a non-alcoholic version.
Experiment with small amounts of whole wheat flour if substituting for added fiber, but be mindful of texture changes.