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Spiced Angel Food Cake with Butterscotch Glaze

Source: Food & Wine
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Rating: 4   Reviews: 8 See Reviews
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Active Time:  40 Minutes
Total Time:  1 Hour 15 Minutes
  10 servings
RECIPE INGREDIENTS
For the Cake:
1 1/2 cups powdered sugar
1 cup cake flour
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
12 large egg whites, room temperature
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
2 teaspoons pure vanilla extract
For the Glaze:
4 tablespoons unsalted butter
1/4 cup dark brown sugar
1/4 cup heavy cream
1 1/2 teaspoons pure vanilla extract
1 1/2 cups powdered sugar, sifted
For the Frosting:
1/4 cup sugar
1/4 cup plus 2 tablespoons water
Scant 1/4 teaspoon freshly grated nutmeg
Scant 1/4 teaspoon ground cinnamon
Scant 1/4 teaspoon ground allspice
Scant 1/8 teaspoon ground cloves
3 large egg whites, at room temperature
DIRECTIONS
FOR THE CAKE:
Preheat the oven to 375 degrees F. Spray a 10-inch tube pan with vegetable oil spray.


In a medium bowl, sift together the powdered sugar, flour, nutmeg, cinnamon, allspice and cloves. In a large bowl, using a handheld mixer, beat the egg whites with the cream of tartar at medium speed just until foamy. Gradually beat in the granulated sugar, vanilla and a pinch of salt and continue beating at high speed until the whites form firm, glossy peaks. Using a large rubber spatula, fold the dry ingredients, into the whites, 1/2 cup at a time, until no streaks of white remain.


Spoon the batter into the prepared pan and bake for 35 minutes, or until the cake is golden and a skewer inserted in the center comes out clean. Turn the cake out onto a wire rack, remove the pan and let cool.


FOR THE GLAZE:
In a medium saucepan, combine the butter, brown sugar, cream and a pinch of salt and bring to a boil, stirring occasionally. Transfer the mixture to a bowl and add the vanilla and powdered sugar. Using a handheld mixer, beat the glaze at medium speed until completely smooth and spreadable, about 2 minutes. Evenly spread the glaze over the cake with a metal spatula and set aside at room temperature to harden.


FOR THE FROSTING:
In a medium saucepan, combine the sugar with the water, nutmeg, cinnamon, allspice and cloves and bring to a boil without stirring. Continue to boil the spiced syrup until it reaches 248 degrees F on a candy thermometer, about 8 minutes.


Meanwhile, in a large glass or stainless steel bowl, beat the egg whites until stiff. Working carefully, gradually pour in the hot syrup while beating the whites constantly at medium speed. Increase the speed to high and beat until the frosting is cool, about 4 minutes longer.


Transfer the cake to a platter and cover it completely with the frosting.


DO-AHEAD TIP:
The cake can stand at room temperature for 5 hours.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Seasonal Spice Cakes
 Butterscotch Desserts
 Thanksgiving Cakes
 Light Delights: Angel Food Cakes
 Sweet and Simple: Iced Cakes & Bar Cookies
Nutrition Facts per Serving
Yield:   10 servings
Calories: 362
Fat. Total: 7g
Protein: 6g
Carbohydrates, Total: 69g
Sodium: 116mg
% Cal. from Fat: 17%
Cholesterol: 20mg
Spotlight Recipe Review See all 8 reviews »

Rating: 4
by: Kay Reviewed: 08/17/2009
Angel food recipe
It sounds like a very tasty cake but I've NEVER heard of greasing an angel food cake pan! ps The star rating is only indicative of how it sounds. I'm not about to put in the time, effort and expense of making the cake until I know if the pan is supposed to be greased!
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