Homemade angel food cake with brown sugar flavor. This from scratch brown sugar angel food cake is best served with cinnamon spice whipped cream.
Brown Sugar Angel Food Cake
Angel Food Cake is a classic dessert that we’ve all enjoyed for years. It boasts in the fact that it is light and uses only egg whites so is low fat. The toppings for angel food cake are endless, making it the perfect dessert to share with family and friends.
We took the classic white angel food cake and gave it a little more depth of flavor by using brown sugar. The result? A fantastically moist, tender cake with a rich flavor.
Traditional angel food cake has a very light, spongy texture. Angel food cake with brown sugar has a little bit more of a moist, dense texture because of the molasses in brown sugar. It’s still light and spongy, but has a tad bit more “body” to the cake.
I like to serve this angel food cake with a simple dollop of whipped cream or ice cream. You could also top it with pudding, your favorite fruit, or even fry up a few slices for French toast the next morning. Yes…doesn’t that sound amazing?
What do you need to make angel food cake?
Cream of Tartar: This is an acidic salt that acts as a stabilizer in angel food cakes and other desserts that require whipped egg whites, such as meringue.
High Speed Mixer: In order to whip the egg whites to have stiff peaks, you’ll want a strong, high-speed hand mixer. I recommend a stand mixer for this, but a high-powdered hand mixer is more economical and will work, too!
Cake Flour: We highly recommend cake flour, however if you are looking for an alternative to cake flour, find our all-purpose flour hack in the recipe notes.
Angel Food Cake Tube Pan: This pan is nice because it has “feet” which allow the cake to be easily inverted to cool.
Brown Sugar Angel Food Cake
- 2 cups egg whites (about 14-16 eggs)
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons vanilla
- 1 teaspoon salt
- 2 cups brown sugar
- 1 1/2 cups cake flour
- In the bowl of a stand mixer, beat the egg whites, cream of tartar, vanilla and salt until stiff peaks form.
- Sift 1 cup of the sugar over the beaten egg whites and beat them again.
- Sift the remaining brown sugar with the flour and fold it gently into the egg whites just until combined.
- Turn the batter into an ungreased 10-inch tube cake pan.
- Bake at 350 degrees for 40 minutes or until the top of the cake springs back when you touch it.
- Immediately after baking, turn the pan upside down and place 3 glasses of the same height underneath the pan to hold it up. Allow the cake to cool completely upside down.
- To remove the cake from the pan, run a knife around the edge of the pan and the edge of the inside tube.
- Remove the cake and place on a serving pan.
- Serve with whipped topping sprinkled with cinnamon, or whatever topping you'd like.