Angel Food Cake with Brown Sugar Bourbon Cream
A light and airy angel food cake paired with a decadent brown sugar bourbon cream, this dessert is both elegant and surprisingly easy to make. Perfect for special occasions or as a delightful treat, this recipe proves that sophisticated flavors don’t require hours of effort.
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
Ensure egg whites are at room temperature for optimal volume.
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.
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.